Ingredients:

  • 6 slices (150g) thick-cut bacon, diced
  • 1 medium (110g) yellow onion, finely diced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 6 cups (850g) fresh sweet corn kernels
  • 3 medium (450g) Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 4 cups (950ml) low-sodium chicken broth
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) smoked paprika
  • 1 cup (240ml) half-and-half
  • 2 tbsp (30g) cornstarch
  • 2 tbsp (30ml) cold water
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Sauté the diced bacon in a skillet over medium heat until mahogany-colored and crisp. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.
  2. Add the onion, carrots, and celery to the bacon fat, cooking until the onions are translucent. Stir in the minced garlic and cook for an additional 60 seconds.
  3. Transfer the sautéed aromatics and crispy bacon into the slow cooker.
  4. Stir in the fresh corn kernels, cubed potatoes, broth, thyme, and smoked paprika.
  5. Secure the lid and cook on High for 4 hours or Low for 7-8 hours until potatoes are fork-tender.
  6. Whisk together cornstarch and cold water to create a slurry, then stir into the chowder.
  7. Stir in the half-and-half and cook for an additional 30 minutes to thicken and emulsify.
  8. Garnish with chopped fresh parsley before serving.