1. In your slow cooker, combine the diced potatoes, chopped onion, minced garlic, carrots, celery, dried thyme, salt, and pepper. Pour in the broth, ensuring that the vegetables are well submerged.
2. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender and the flavors are melded.
3. Once the potatoes are soft, use a potato masher or immersion blender to partially puree the chowder right in the slow cooker for a thicker texture. You can make it as smooth or as chunky as you like.
4. Stir in the cream, sour cream, and shredded cheese until well combined. Continue to cook on low for an additional 20-30 minutes, or until everything is heated through and the cheese is melted.
5. Taste and adjust seasoning if necessary. Serve hot with your chosen toppings.
Variations & Tips
– To make this a complete meal in one pot, feel free to add diced ham or cooked bacon bits to the slow cooker along with the potatoes.
– If you’re looking for a lighter version, you can substitute the cream with milk and skip the sour cream.
– To make this recipe vegetarian, use vegetable broth and skip the optional bacon topping.
– For vegans, there are great plant-based cheese and cream substitutes that melt beautifully into the soup.
– Leftovers can be stored in the fridge for up to 3 days or frozen for future meals. When reheating, you may need to add a bit of broth or water to thin the chowder as it thickens when chilled.
– Lastly, don’t be afraid to play around with the herbs and spices. Adding smoked paprika can give a nice depth of flavor that mimics a smoky bacon vibe.
