This recipe is super easy – simply pop it in the slow cooker and let it cook while you work. It releases lots of lovely smells over the day… before providing you with a warming, wintery dinner. Even better, kids love it too!
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)
- Gluten-free (if using gluten-free stock)
- Kid’s favourite
- 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 tbsp 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 through.
- Add the cooked onions and bacon, sweetcorn, potatoes and vegetable stock to 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, stir in the double cream and the cornflour to until thickened.
- When the slow cooker finishes, serve the chowder with crusty bread for dipping.
If you’d like to cook this even more slowly, on a low setting, set the slow cooker to run for 7 hours. Pop the cream and cornflous in 30 minutes before the end of the cycle.
If you’re following a gluten-free diet, remember to check your vegetable stock packet. Gluten-free stocks are available, or you could make your own.
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