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Slow-Cooker Corn Chowder

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“I haven't tried this yet, but it looks like something my family would enjoy. I got the recipe from Family Circle magazine.”
4hrs 15mins

Ingredients Nutrition


  1. Place oil in a 4-6 quart stovetop-safe slow cooker bowl over medium-high heat on stovetop (use a skillet if your slow cooker bowl is not stovetop safe!).
  2. Cook carrot, celery and onion for 7 minutes or until softened.
  3. Transfer to a slow-cooker base and add potatoes to bowl.
  4. Pour broth over top and add bay leaf, dried thyme and paprika.
  5. Cover and cook on high for 1 1/2 hours or low for 3 hours, or until potatoes are cooked through.
  6. Stir in corn and milk; cover and cook for 1 hour or until heated through.
  7. In a small bowl, stir together cornstarch and wine and whisk into soup; cook an additional 10 minutes.
  8. Stir in fresh thyme and salt.
  9. Using a potato masher, gently mash the soup until slightly thickened.
  10. Sprinkle each serving with a generous 1/2 T crumbled bacon and serve immediately.

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