Crockpot Corn Chowder with Bacon-Cheddar Biscuits


Jackson Craigslist Missed Connections

A comforting and hearty corn chowder cooked in the slow cooker, topped with savory bacon-cheddar biscuits.

Ingredients:
  • 4 cups frozen corn kernels
  • 3 potatoes, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 6 slices cooked bacon, crumbled
  • 1 tube refrigerated biscuit dough

Instructions:

Corn, potatoes, onion, garlic, chicken broth, heavy cream, thyme, salt, and pepper should all be put in a slow cooker

Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the vegetables are soft

Cut up some cheddar cheese and cook some bacon

Warm the oven up to 190C 375F

Make biscuits out of the dough and cut each one into four pieces

On top of the chowder in the slow cooker, lay out the biscuit quarters in a single layer

Put the lid on top and cook on high for another 30 minutes, or until the biscuits are fully cooked

Enjoy while hot


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