Ingredients:

  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 6g)
  • 4 slices bacon, cooked and crumbled (optional) (approx. 50g)
  • 4 cups (950ml) chicken broth
  • 4 medium Yukon Gold potatoes, peeled and diced (approx. 500g)
  • 1 teaspoon (5ml) dried thyme
  • 1/2 teaspoon (2.5ml) salt, or to taste
  • 1/4 teaspoon (1.25ml) black pepper, or to taste
  • 4 cups (600g) frozen corn, thawed
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • Fresh chives, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a skillet (or the Crockpot if it has a sauté function) over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Transfer the onion and garlic mixture to the Crockpot (if using a skillet). Add chicken broth, diced potatoes, thyme, salt, and pepper. Stir to combine.
  3. Cover the Crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.
  4. Stir in the thawed corn and crumbled bacon (if using). Cook for an additional 30 minutes on low or 15 minutes on high, until the corn is heated through.
  5. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until a smooth paste forms (a roux).
  6. Gradually whisk the roux into the hot chowder. Stir in heavy cream. Cook for another 10-15 minutes, or until the chowder has thickened slightly.
  7. Taste and adjust seasonings as needed. Garnish with fresh chives, if desired. Serve hot.