Ingredients:

 

1/2 pound chopped bacon

1 cup diced yellow onion

2 minced garlic cloves

4 cups diced potatoes (Yukon Gold or red potatoes recommended)

3 cups corn kernels (fresh or thawed if frozen)

4 cups chicken stock

1 tsp dried thyme

1/2 tsp black pepper

1 tsp salt (adjust to taste)

1 cup heavy cream

Chopped chives or green onions for garnish

Directions:

 

Cook bacon in a skillet until crisp, then transfer to a slow cooker, keeping some drippings behind.

Sauté onion in the skillet until translucent; add garlic towards the end.

Transfer the onion and garlic to the slow cooker with the bacon. Add potatoes, corn, chicken stock, thyme, pepper, and salt. Stir gently.

Cook on low for 7-8 hours until potatoes are tender.

Stir in heavy cream and warm through. Adjust seasoning as needed.

Serve hot, garnished with chives or green onions.

Variations & Tips:

 

Add chopped spinach or kale in the last 30 minutes for extra greens.

Substitute heavy cream with unsweetened coconut milk for a dairy-free version.

Store leftovers in the fridge. Reheat with a splash of stock.

This Slow Cooker Potato and Corn Chowder is not just a meal; it’s a celebration of the season’s end, perfect with crusty bread, a crisp salad, or golden-brown cornbread. It’s a dish that only gets better with time, much like the memories it’s bound to create. Enjoy this comforting chowder and let it be a reminder of the simple pleasures that come with the changing seasons.