This slow cooker summer chowder uses the slow cooker to transform late summer corn into a rich and velvety chowder, topped off with bacon, zucchini and fresh tomato.
Course Soup
Cuisine American
Prep Time 15 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours15 minutesminutes
Servings 8
Calories 324kcal
Author Foodtastic Mom
Ingredients
4cupsvegetable broth
2cupscornfresh off the cob
2cupsrusset potatopeeled and cubed
2largecarrotspeeled and diced
1sweetoniondiced
1tspsalt
1/2tspdried thyme
1cupsour cream
8slicesbacon
4smallzucchinihalved and sliced
3tomatoesdiced
1/2cupfresh basilthinly sliced
Instructions
Set your slow cooker on low and add the vegetable stock, corn, potatoes, carrot, onion, salt and thyme. Cook on low setting for 6 – 8 hours. Once cooked, stir in the sour cream and blend the soup with an immersion blender. No need to turn off the slow cooker or remove the soup, just blend it right in the pot, with the immersion blender.
Meanwhile, heat a large non-stick skillet over medium heat. Chop the bacon and cook until crisp. Drain on paper towels. Pour off all but 1 tablespoon of bacon fat from the pan. Return the pan to medium heat and add the zucchini. Cook, stirring occasionally for 7 – 8 minutes, until beginning to soften. Stir the zucchini into the soup in the slow cooker.
Serve the soup topped with fresh chopped tomato, basil and bacon.