Slow Cooker Corn Chowder

This corn and potato chowder is given extra flavor with crunchy crumbled bacon.

Serves: 4Hands-on: 20 minutesTotal: 8 hours 20 minutesDifficulty: Easy

Serves: 4


  • 4 slices bacon, diced
  • 1 medium onion, peeled and chopped
  • ½ small jalapeño pepper, seeded and minced
  • 1 clove garlic, peeled and minced
  • 2 Tbsp. brown rice flour
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 cans (15 oz.) sweet corn kernels, drained
  • 1 lb. red potatoes, peeled and diced
  • 4 cups gluten-free chicken broth
  • 2 cups half-and-half
  • 3 Tbsp. chopped fresh chives


  • In a large pan, sauté bacon until crispy and browned. Remove bacon and set aside. Cook onion in bacon grease and sauté until translucent, about 3–5 minutes.
  • Whisk in jalapeño, garlic, flour, salt, and pepper and cook for 1 minute more until flour is toasted.
  • Grease a 4- or 6-quart slow cooker with nonstick cooking spray. Add onion mixture to the slow cooker. Add corn, potatoes, and chicken broth. Stir ingredients together.
  • Cover and cook on low for 8 hours.
  • One hour before serving stir in half-and-half. Add additional salt and pepper if desired. Serve chowder by ladling into large bowls and garnishing with bacon and chives.