Been making this recipe for years. Always love making huge batches of this and freezing for later!

Well, hello, my dear friends. Today, I want to share with you a homely recipe that’s very dear to my heart – none other than a comforting Slow Cooker Corn Chowder. This delightful soup has been a staple at many family gatherings, providing warmth on chilly fall evenings and soothing souls during the hustle and bustle of harvest time. I firmly believe that the kitchen is the heart of the home, and a dish like corn chowder plays its tune like a sweet melody, resonating with tales of the past while simmering away in our modern-day slow cookers. So, why would one want to make this? Well, let me tell you, it’s not only nourishing but also as easy as can be – the perfect way to feed a crowd or just reminisce on simpler, slower times.

Oh, how many times I’ve set the table with a steaming bowl of the chowder, with sides that complement it just as harmoniously as the choir on Sunday’s service. A fluffy buttermilk biscuit or a slice of crusty bread would do just fine, perfect for dipping and sopping up the creamy goodness. And if you’re looking to balance your meal, why not add a crisp side salad with a tangy vinaigrette dressing to cut through the richness? Trust me, there’s nothing better!

Servings: Serves 6 to 8 hearty appetites

Ingredients:

– 4 cups fresh sweet corn kernels (about 5-6 ears, or use frozen if that’s what you’ve got handy)
– 1 medium onion, finely chopped
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 2 cloves of garlic, minced
– 4 medium potatoes, peeled and cubed
– 4 cups chicken or vegetable broth
– 1 cup cream or half-and-half
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
– 2 tablespoons butter
– Optional: chopped crispy bacon or smoked ham, shredded cheddar cheese, and chopped chives for garnish.

Directions: