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Bacon and Corn Chowder {Slow Cooker}


  • 9 slices bacon
  • 1 small diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced red pepper
  • 2 cups diced red potatoes
  • 2 cups frozen corn
  • 1 (16 oz) can creamed corn
  • 1 Tbsp sugar
  • 1 can (18 oz) Progresso Creamy Roasted Garlic Recipe Starter
  • 2 Tbsp flour
  • 1 cup milk
  • salt and pepper to taste


  1. In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate.
  2. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
  3. Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix onion, carrot, red pepper, potatoes, corn, creamed corn, sugar, and Progresso Creamy Garlic Recipe Starter.
  4. Cover; cook on Low heat setting 6 to 7 hours until potatoes are tender.
  5. In small bowl, beat flour and milk together with wire whisk until well blended; stir into soup.Crumble reserved cooked bacon and mix into soup. Cover; cook about 30 minutes or less until thickened. Serves 4-6
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