Slow Cooker Corn Chowder

Craving a hearty bowl of soup in the blistering heat of summer? Well this soup allows you to do just that without standing over a hot pot and heating up your entire kitchen. This hearty soup is great for dinner but also light enough for lunch. Sweet corn, salty bacon, and creamy potatoes make this soup dance on your taste buds!

Place all the ingredients in the slow cooker and cook on low for 6-7 hours.

2 lbs red potatoes, halved and cut into 1/2in cubes

4 cups frozen corn

2 large garlic cloves, finely minced

1 tbs. fresh thyme leave, striped from stems

4 cups low-sodium chicken broth

1 tsp. Kosher salt

Freshly ground black pepper to taste

1/2 lb bacon, crumbled; for garnish

Garnish: Diced scallions, shredded cheddar cheese, sour cream

In a 6-quart slow cooker place the cubed potatoes, corn, garlic, thyme leaves, chicken broth, salt and pepper. Stir the ingredients to combine and cook on low for 6-7 hours or until the potatoes are fork tender.

When the soup is done cooking mash some of the potatoes in the slow cooker with a potato masher. You can remove some of the soup to do this or simply mash the potatoes in the slow cooker. Make sure not to mash all the potatoes, as you still want the soup to have some texture. Sprinkle the bacon over the soup and garnish with your favorite toppings. Enjoy!

Note: You can add a splash of milk, half-and-half, or heavy cream to the soup for a creamer consistency. Make sure to do this when the soup has finished cooking. If you add the milk in the beginning it might curdle.