Peel and chop potatoes into 1-inch chunks. Add potatoes and remaining chowder ingredients to the bowl of a 5-6 quart slow cooker, reserving heavy cream and bacon for later. Cover and cook on high for 4 hours or until potatoes are fork tender.
Stir in heavy cream. Cover and cook on high for an additional 30 minutes.
Serve with crumbled bacon and crackers.
Store remaining chowder in an airtight container in the refrigerator for up to several days. Stir and reheat as needed.
Notes
Recipe serves roughly 6-8.This recipe was created in a 5 1/2 quart slow cooker on High.If a thicker consistency is desired, mix together 1 Tbsp of flour at a time with 1 cup liquid in a separate container before adding to slow cooker.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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