A hearty and flavorful corn chowder made easily in your crock pot, perfect for a comforting meal.
Cook the bacon in a skillet until crispy, then remove and set aside.
Save the bacon grease for added flavor in the next step.
Sauté the chopped onion and diced potatoes in the bacon grease for about 5 minutes.
This step enhances the flavor of the vegetables by caramelizing them slightly.
Transfer the sautéed vegetables to the crock pot.
Ensure all the vegetables are evenly distributed in the crock pot.
Add the corn, Worcestershire sauce, seasoning salt, black pepper, and water to the crock pot. Stir well.
Mix thoroughly to ensure the seasonings are evenly distributed.
Cover and cook on low for 6-7 hours.
Avoid opening the lid during cooking to maintain the temperature.
Stir in the cream and cook for an additional 30 minutes.
Adding the cream at the end prevents it from curdling during the long cooking process.
Serve the chowder hot, garnished with the crumbled bacon.
Pair with crusty bread for a complete meal.
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