Yumminess! Learnt about this 6 years ago and it’s still on our menu!


– 1/2 pound bacon, chopped
– 1 cup yellow onion, diced
– 2 garlic cloves, minced
– 4 cups diced potatoes, choose a variety that holds up well, like Yukon Gold or red potatoes
– 3 cups corn kernels, fresh or frozen (thawed)
– 4 cups chicken stock
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1 tsp salt, or to taste
– 1 cup heavy cream
– Chives or green onions, for garnish


1. Start by cooking the bacon in a skillet over medium heat until it’s crisp and the aroma whispers stories of early morning farm breakfasts. Use a slotted spoon to transfer your bacon to the slow cooker, leaving behind a smattering of drippings.
2. In the same skillet, sauté the onion until translucent, adding the garlic when nearly done, just until it speaks its fragrant piece.
3. Transfer the mixture to the slow cooker with the bacon. Add the potatoes, corn, chicken stock, thyme, pepper, and salt, stirring gently to combine as if tending to a delicate garden.
4. Set your slow cooker on low and let the chowder bubble away for 7-8 hours or until the potatoes are tender as a heartfelt embrace.
5. When the time has come, stir in the heavy cream, and allow it to warm through. Taste and adjust the seasoning, as each harvest yields its own flavor.
6. Serve the chowder hot, garnished with chives or green onions alongside your chosen accompaniments, in the company of good folks who appreciate a meal made with care.
Variations & Tips:
– For a chowder brimming with greens, stir in some chopped spinach or kale in the last 30 minutes of cooking.
– If dairy doesn’t sit well in your homestead, replace the heavy cream with a good-quality unsweetened coconut milk for a different but still delightful creaminess.

– Leftovers, should you be fortunate to have such a bounty, can be stored in the fridge, and like many souvenirs from the past, this chowder gets better with time. When reheating, add a splash of stock to return it to its original glory.

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