Slow Cooker Corn Chowder

  • 4 slices thick-cut bacon, chopped
  • 1 small onion, diced finely
  • 1 small green pepper, diced finely
  • 2 c. corn kernels (frozen or from 4-5 ears of corn)
  • 1 (15.5-ounce) can creamed corn
  • 1 quart chicken or vegetable broth
  • 1/2 teaspoon ground black pepper
  • 4 ounces (1/2 block) cream cheese
  • Salt, to taste

In a skillet, fry the bacon, onion, and pepper together until the bacon is crisp and the onion is softened and slightly golden. Transfer them to a slow cooker. Add the remaining ingredients, except the salt, to the slow cooker. Cover the slow cooker and cook for 4-6 hours on LOW. Stir the soup well and adjust the seasonings as needed before serving.

  • Yields: 6-8 servings
  • Preparation Time: 10 minutes hands-on prep plus 4-6 hours slow cooking time
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