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Nothing beats a hot bowl of corn and potato chowder on a chilly night, as the golden sun sets early and the air is hinting at impending frost. After finishing up with the rest of the fall harvest, we would gladly wrap our hands around this bowl-sized embrace. With its colorful corn—a tribute to our expansive fields—and the earthy, savory potatoes culled from the chilly, dark soil, this slow cooker potato and corn chowder embodies the heartiness of the Midwest. Bacon, a time-honored staple that bolsters dishes with the solidity of tradition, lends its smokiness to this chowder. For individuals who crave a cuisine where simplicity and taste harmonize together, this is the ideal choice. It will warm both the tummy and the spirit. The humble components in this chowder, which was born out of need and refined through time, add up to a hearty and flavorful dish.
This chowder is the show-stopper; it’s full of flavor and texture. But it’s perfect with a crusty piece of bread to mop up all that creamy goodness or with a light green salad drizzled with acidic vinaigrette to balance all that richness. A skillet of golden-brown cornbread with perfectly crisped sides is the ideal accompaniment for a little more home.
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Corn and Potato Chowder Made in a Slow Cooker