This is one of my favourite recipes at the moment, luckily kids love it too! It’s super easy to pop in the slow cooker and let it cook while you work. It releases lots of lovely bacony smells over the day… before providing you with a warming, wintery dinner.
This isn’t quite a dump-and-go type recipe as you do need to cook the onion and bacon quickly first. I tend to do this while chopping the potatoes, so it doesn’t actually feel like it adds much time on. You’ll need to be around to add a few ingredients into the slow cooker 15 minutes before the end too.
Make in around 4 hours (20 minutes prep, 3.5 hours cooking on high)
- Serves 4-6
- 2 of your 5 a day
- gluten free
- knob of butter
- 2 white onions, finely chopped
- 8 rashers smoked bacon
- 320 g tinned sweetcorn
- 1 kg red potatoes, cubed
- 1 litre vegetable stock
- 150 ml double cream
- 2 tablespoons of cornflour
- Heat the butter in the frying pan, add the onion and bacon and fry for 4-5 minutes until the onion is soft and the bacon is cooked.
- Add the onions, bacon, sweetcorn, potatoes and vegetable stock into the slow cooker and set for 3.5 hours on high (see tip below for more information on low settings).
- Around 15 minutes before the end, add in the double cream and stir in the cornflour to thicken.
- When the slow cooker finishes, serve the chowder! Crusty bread is a perfect accompaniment.
If you’d like to cook this even more slowly, on a low setting, it needs to be set for 7 hours. Pop those extra ingredients in 30 minutes before the end.
If you love it, don’t forget to pin it!