Condensed soup and frozen corn kernels make this corn chowder super easy to prepare, and the slow cooker makes cooking nearly hands-free.
- 5 strips bacon (or turkey bacon)
- 1 medium onion (chopped)
- 1 tablespoon flour
- 3 cups corn kernels (frozen)
- 1 (10 3/4 ounce) can condensed cream of celery soup
- 1 cup chicken broth
- 1/2 cup bell pepper (red or green, chopped)
- 2 large potatoes (red or yellow, cubed)
- 1 cup evaporated milk (or light cream)
- 1 dash of herb seasoning blend
- 1 dash of salt and pepper (to taste)
- 1 to 2 tablespoons fresh chives or green onions (chopped)
Fry bacon in a skillet or sauté pan until crisp; remove with slotted spoon, drain, then crumble. If using turkey bacon, use a little vegetable oil in the skillet.
Add onion to drippings and sauté briefly; sprinkle with flour and stir until well blended. Set aside.
In the slow cooker, combine the corn, condensed soup, chicken broth, chopped bell pepper, potatoes, the onion/flour roux mixture, and bacon in slow cooker.
Cover and cook on low for 7 to 9 hours.
Add evaporated milk and seasonings 30 minutes before serving.