On a crisp evening, when the golden light fades early and the air hints at a coming frost, there’s nothing quite like the comfort of a warm bowl of potato and corn chowder. It’s a hug in a bowl, the kind we’d eagerly wrap our hands around after tending to the last of the autumn harvests on the farm. This Slow Cooker Potato and Corn Chowder is steeped in the heartiness of the Midwest, with its vibrant corn – a nod to our sprawling fields – and the earthy goodness of potatoes pulled straight from the cool, dark soil. Weaved into this chowder is the smokiness of bacon, an age-old favorite that infuses meals with the robustness of tradition. It’s a dish that warms the belly and the soul, perfect for those who yearn for simplicity and flavor entwined seamlessly. Borne out of necessity and perfected over time, this chowder is a testament to how the simplest ingredients can speak volumes when simmered low and slow.
This chowder is rich and full, a centerpiece unto itself. Yet, it welcomes companions like a crusty hunk of bread to soak up its creamy depths or a crisp green salad dressed lightly in a tangy vinaigrette to cut through the richness. And for an extra dose of home, nothing pairs better than a skillet of golden-brown cornbread, its edges crisped to perfection.

Ingredients:
– 1/2 pound bacon, chopped
– 1 cup yellow onion, diced
– 2 garlic cloves, minced
– 4 cups diced potatoes, choose a variety that holds up well, like Yukon Gold or red potatoes
– 3 cups corn kernels, fresh or frozen (thawed)
– 4 cups chicken stock
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1 tsp salt, or to taste
– 1 cup heavy cream
– Chives or green onions, for garnish

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