Slow Cooker Chowder That Saves Winter Weeknights

Ingredients

• 2 tbsp butter or olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups (about 600–700 g) potatoes, peeled and diced (Yukon Gold or russet)
• 3 cups corn (frozen works great)
• 4 cups chicken or vegetable broth
• 1 tsp salt (start with 3/4 tsp if broth is salty), plus more to taste
• 1/2 tsp black pepper
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp smoked paprika (optional but good)
• 1 bay leaf (optional)
• 1 cup milk
• 1 cup heavy cream (or swap for more milk for lighter)
• 2 tbsp flour or 2 tbsp cornstarch (for thickening)
• 1–2 cups cooked bacon/ham (optional)
• 2–3 tbsp chopped green onion or parsley (for serving)
  Directions

1. Add to slow cooker: potatoes, corn, onion, garlic, broth, salt, pepper, thyme, paprika, and bay leaf. (If using bacon/ham, add it now.)
2. Cook:

• LOW: 6–8 hours, or
• HIGH: 3–4 hours
  Until potatoes are very tender.

1. Make it creamy + thicken:

• Whisk flour into the milk (or whisk cornstarch into cold milk) until smooth.
• Stir milk mixture + cream into the slow cooker.

1. Finish: Cook 15–30 minutes on HIGH (or until thickened). Remove bay leaf.
2. Adjust texture (optional): Mash some potatoes against the side of the pot, or blend 1–2 cups of chowder and stir back in for extra thickness.
3. Serve: Top with green onion/parsley; add extra pepper and a pinch of smoked paprika if you like.
   Quick swaps / tips
4. Extra hearty: add 1 cup shredded cheddar at the end (off heat) until melted.
5. Lighter: use all milk, skip cream, and rely on blending/mashing to thicken.
6. More veggies: add diced celery and carrots with the onion.