Directions
1. In a slow cooker, combine corn, onion, potatoes, broth, garlic, salt, pepper, and smoked paprika.
2. Cover and cook on low for 6-8 hours or until potatoes are tender.
3. In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
4. Gradually whisk in heavy cream until smooth. Cook until thickened.
5. Stir the cream mixture into the slow cooker, mixing well.
6. Add crumbled bacon and stir to combine.
7. Cook on high for an additional 30 minutes to thicken.
8. Serve hot, garnished with fresh parsley.
Variations & Tips
For a vegetarian version, omit the bacon and use vegetable broth. You can add diced red bell peppers or carrots for extra color and sweetness. If you prefer a spicier kick, add a pinch of cayenne pepper or a diced jalapeño. For a richer flavor, substitute half of the heavy cream with coconut milk. To make it gluten-free, use cornstarch instead of flour to thicken the chowder.
Thanks for your SHARES!
The Reason Behind Not Boiling Mashed Potatoes in Water
My grandmother eats only 1 tablespoon a day of this mix. She runs like a young girl.
Savory Skillet Chicken Delight
Corn Fritters Recipes
Crispy Salt and Pepper Chicken
Fresh Herbs You Can Grow in Water
Just One Leaf of This Plant Is Worth a Gold Mine: Physalis (Canapum) – What It’s Used For
If your house needs an extreme deep clean, pay close attention to these 9 tips
Spaghetti Carbonara in 30 Minuten auf dem Tisch