On those crisp evenings when the day’s golden light gives way to the promise of frost, the comfort of a warm bowl of soup becomes the embodiment of coziness. That’s why we’ve kept this Slow Cooker Potato and Corn Chowder on our menu for the past 6 years! Its rich flavors of vibrant corn and earthy potatoes create a harmonious blend, making it the perfect dish to celebrate the bounty of the season.

A Taste of the Midwest

This chowder is steeped in the heartiness of the Midwest. The corn’s vibrant sweetness, reminiscent of sprawling fields, and the earthiness of freshly unearthed potatoes come together to create a satisfyingly delicious soup. But we didn’t stop there; we enriched this chowder with the smokiness of bacon, echoing the robustness of time-honored traditions. This dish isn’t just food; it’s a warm embrace for the soul.

Simple & Slow

What sets this recipe apart is the way it’s cooked. Prepared in a slow cooker, the ingredients in this chowder simmer slowly and lovingly, allowing the flavors to meld together. The result is a soup with a depth of flavor that only comes from hours of patient cooking. It’s comfort in a bowl, made with simple and wholesome ingredients.

Recipe: Slow Cooker Potato & Corn Chowder

Serves: 6-8

Ingredients:

1/2 pound chopped bacon
1 cup diced yellow onion
4 cups peeled and diced potatoes
3 cups frozen corn kernels
4 cups chicken broth
2 cups whole milk
1/2 teaspoon dried thyme
Salt and pepper to taste
Chopped chives and shredded cheddar cheese for garnish

Instructions:

In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet, leaving the drippings behind.
In the same skillet, add the diced onion and cook until softened and translucent.
In a slow cooker, combine the cooked bacon, sautéed onion, diced potatoes, corn kernels, chicken broth, whole milk, dried thyme, salt, and pepper. Stir well to combine.
Cover the slow cooker and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the potatoes are tender.
Use a potato masher or the back of a spoon to slightly mash the potatoes, creating a thicker consistency.
Ladle the chowder into bowls and garnish with chopped chives and shredded cheddar cheese.
Serve hot and enjoy the warmth and comfort of this delicious slow cooker chowder.

Try this Slow Cooker Potato and Corn Chowder recipe to experience the cozy flavors of the Midwest in the comfort of your own home. It’s a dish that has stood the test of time and will continue to warm hearts for years to come.

Bonus Recipe: Transforming a Cheap Cut of Meat into Prime Rib

Preparing a delicious roast doesn’t have to break the bank. With this Poor Man’s Prime Rib recipe, you can turn an inexpensive cut of meat into a tender and mouthwatering dish that rivals any prime rib. The best part? It’s incredibly easy to make!

Ingredients

3-pound round roast beef eye
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Instructions

Preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius).
Place the roast in a roasting pan or baking dish and generously season it with salt, pepper, garlic powder, and onion powder.
Cover the roast or add water to the pan as needed. This will help keep the meat juicy and flavorful.
Place the roast in the preheated oven and immediately reduce the temperature to 475 degrees Fahrenheit (245 degrees Celsius).
Roast the meat for 21 minutes, which is about seven minutes per pound. It’s important to note that during this cooking time, you should avoid opening the oven door. This will help maintain a consistent temperature and ensure optimal results.
After the cooking time has elapsed, remove the roast from the oven and let it rest for 2 1/2 hours. This resting time allows the juices to redistribute, resulting in a tender and succulent roast.
Check the internal temperature of the roast using a meat thermometer. It should reach 145 degrees Fahrenheit (65 degrees Celsius) for a perfectly cooked medium-rare roast. Adjust the cooking time if you prefer your meat to be more well-done.
Once the roast has rested and reached the desired internal temperature, it’s time to carve and serve. Slice the meat into thin, juicy pieces, and get ready to savor the mouthwatering flavors of your own homemade “prime rib”.

Now you can impress your friends and family with this budget-friendly recipe that delivers all the taste and tenderness of a premium cut of meat. Enjoy!