Slow Cooker Creamy Corn Chowder

Corn chowder is one of those soups you can eat year round—it is comforting on a cold day, but also highlights one of the summer's best crops. It is a versatile recipe, allowing for additions (like bacon and chopped red pepper), as well as alterations (like keeping it chunky or puréeing half of the mixture). Corn chowder is also easily made vegetarian by swapping out the chicken broth for vegetable broth.

32 ounces corn (2 16-ounce cans, drained)

3 medium potatoes (Yukon Gold or red-skinned)

1 medium onion

½ teaspoon kosher salt (or to taste)

¼ teaspoon black pepper (or to taste)

2 cups chicken broth

2 cups whole milk (or half-and-half)

1 tablespoon butter

2 strips bacon (cooked and crumbled, or chopped chives or parsley), optional, garnish

Directions at thespruceeats.com

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