This potato and corn chowder is a thick, creamy soup made with potatoes, canned corn and topped with plenty of crumbled bacon.
This is a budget-friendly recipe that's easy to make and can be left to cook while you go about your day. And as an added bonus, it reheats nicely too if you have leftovers.
Peel and cube the potatoes. Place the potatoes and corn into your slow cooker. Stir in the flour and toss to combine.
Add the chicken stock and salt and pepper to taste if desired. I always wait until after the soup is cooked to taste if it needs additional salt since most broths are very high in sodium.
Once the potatoes are fork tender, it's time to add the remaining ingredients. Stir in the butter and heavy cream. Cook for an additional 20 minutes with the lid off until the soup has thickened.