Easy Recipes

A hearty, comforting chowder packed with smoky bacon, tender potatoes, and sweet corn — perfect for cozy nights in.

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Dietary Badges: Contains Dairy, Contains Pork, Gluten-Containing

Ingredients

• Chopped bacon

• Diced onion

• Minced garlic

• Small diced red potatoes

• Frozen corn

• Vegetable broth

• Dried thyme

• Kosher salt

• Ground black pepper

• Heavy cream

• All-purpose flour

• Fresh chives, chopped

Instructions

1. Sauté Bacon: Set a 6-quart Crock-Pot® Express Crock to Brown/Sauté. Once hot, cook the chopped bacon until crisp (about 6 minutes). Transfer bacon to a paper towel–lined plate.

2. Cook Aromatics: Add diced onion to the pot and cook until softened, about 3–4 minutes. Stir in minced garlic and cook for 1 minute more.

3. Combine Base Ingredients: Return cooked bacon to the pot. Add potatoes, corn, vegetable broth, thyme, salt, and pepper.

4. Pressure Cook: Secure the lid, set to High Pressure, and cook for 10 minutes.

5. Finish Chowder: Release pressure, remove the lid, and stir in heavy cream and flour until well combined and thickened.

6. Serve: Ladle into bowls and garnish with fresh chives.

Notes:

• Use fresh, ripe corn when in season for even more sweetness.

• For a gluten-free option, replace the flour with cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp water).

Brief Introduction

This creamy bacon & corn chowder is the ultimate weeknight comfort food — rich, smoky, and satisfying in just 30 minutes. Perfect for chilly evenings, it uses simple pantry and freezer staples to create something indulgent yet effortless.

Step-by-Step Cooking Guide

Making the Base

1. Crisp the Bacon: Heat the multi-cooker on Brown/Sauté. Add chopped bacon and cook until golden and crisp. Tip: Stir occasionally for even browning and to render maximum flavor into the pot.

2. Soften the Onion: Add onion to the bacon drippings and cook until translucent with a slight golden edge. Tip: If onions start to stick, add a splash of broth to deglaze.

3. Add Garlic: Stir in garlic for 1 minute until fragrant — avoid browning to prevent bitterness.

Building the Chowder

4. Layer the Flavors: Return bacon to the pot along with potatoes, corn, broth, thyme, salt, and pepper. Stir to combine.

5. Pressure Cook: Lock the lid, set to High Pressure, and cook for 10 minutes. This infuses the potatoes with flavor while tenderizing them perfectly.

Finishing Touches

6. Creamy Perfection: Carefully release pressure. Stir in heavy cream and flour until smooth and thickened. Tip: Whisk flour with a little cream first to avoid lumps.

7. Serve & Garnish: Ladle into bowls, sprinkle with chives, and serve hot.

Ingredient Details & Substitution Tips

• Bacon: Adds smoky depth. For a vegetarian option, skip bacon and sauté onions in olive oil; add smoked paprika for a similar flavor note.

• Potatoes: Red potatoes hold their shape well. Substitute Yukon Golds for a creamier bite.

• Frozen Corn: Convenient and sweet year-round; use fresh kernels in summer for brighter flavor.

• Vegetable Broth: Keeps it vegetarian-friendly (if omitting bacon). Chicken broth works for extra richness.

• Heavy Cream: Creates a luscious texture. Substitute half-and-half for a lighter version.

• Flour: Thickens the chowder. Gluten-free flour or cornstarch can be used.

Recipe Variations & Serving Suggestions

• Spicy Kick: Add diced jalapeños or 1/2 tsp crushed red pepper flakes.

• Seafood Twist: Stir in cooked shrimp or crab meat at the end.

• Cheesy Upgrade: Add 1 cup shredded cheddar when stirring in cream for a richer flavor.

• Serving Ideas: Pair with crusty bread, a side salad, or serve in bread bowls for a cozy presentation.

Storage & Make-Ahead Information

• Refrigeration: Store in an airtight container for up to 4 days.

• Freezing: Freeze in portions for up to 2 months. Thaw in the fridge overnight.

• Reheating: Warm on the stovetop over medium-low heat, adding a splash of broth if too thick.

• Make-Ahead: Prepare the base (steps 1–4) a day ahead; add cream and flour just before serving.

Nutrition Facts (per serving)

Calories: ~320 kcal | Carbs: 28g | Protein: 9g | Fat: 20g | Fiber: 3g | Sodium: 620mg

FAQs

Q: Can I make this without a pressure cooker?
A: Yes — simmer in a large pot on the stovetop for 25–30 minutes, until potatoes are tender.

Q: How do I thicken without flour?
A: Use a cornstarch slurry or blend 1 cup of chowder and stir it back in.

Q: Can I make it dairy-free?
A: Yes — use coconut milk or unsweetened oat cream instead of heavy cream.

Personal Story

I first made this chowder on a rainy Sunday when all I had in my fridge was bacon, potatoes, and a bag of frozen corn. The result? A warm, creamy bowl of pure comfort — and it’s been on repeat ever since.

A rich, creamy, and cheesy potato bake that’s perfect for holidays, potlucks, or Sunday dinners.

Ingredients

Sauce

• 4 tablespoons butter

• 1 tablespoon garlic, minced (or 4 large cloves, minced)

• 4 tablespoons all-purpose flour

• 4 cups milk (skim, 2%, or whole)

• 1 teaspoon chicken bouillon powder or Kosher salt

• 1 pinch salt, to taste

• ½ teaspoon black pepper

Main

• 2½ lbs Yukon Gold or Russet potatoes, peeled & sliced ⅛–¼ inch thick

• 2 cups shredded mozzarella cheese

• ¾ cup freshly grated Parmesan cheese

• 1 tablespoon fresh chives, divided

Instructions

1. Preheat Oven – Heat to 400°F (200°C) and lightly grease a 9×13-inch baking dish.

2. Make Garlic Cream Sauce

   • In a medium saucepan, melt butter over medium heat.

   • Add garlic; sauté 30 seconds until fragrant.

   • Whisk in flour; cook 2 minutes, stirring constantly to make a smooth roux.

   • Reduce heat to medium-low and gradually whisk in milk, ¼ cup at a time, to keep it lump-free.

   • Bring to a gentle boil; cook until slightly thickened.

   • Stir in bouillon powder, salt (if needed), and black pepper. Remove from heat.

3. Assemble Layers

   • Arrange half the potatoes in the prepared baking dish.

   • Pour over half the cream sauce.

   • Sprinkle with half the mozzarella and half the Parmesan.

   • Repeat with remaining potatoes, sauce, and cheeses.

4. Bake

   • Cover tightly with foil and bake 40 minutes, until potatoes are nearly tender.

   • Remove foil; bake another 30 minutes, until golden and bubbly.

   • For a crisp top, broil 2–3 minutes, watching closely.

5. Garnish & Serve – Sprinkle with fresh chives before serving.

Tips

• For richer flavor, use half-and-half instead of milk.

• Slice potatoes evenly for consistent cooking.

• If you love extra garlic, roast a head of garlic and mash it into the sauce.

A golden, cheesy baked roll that’s perfect for slicing into party-friendly bites.

Ingredients

• 1 ball pizza dough

• 8 oz thinly sliced deli ham

• 1 cup shredded mozzarella cheese

Optional for Serving

• Fresh parsley, chopped (for garnish)

• Mustard or horseradish sauce

Instructions

1. Preheat Oven – Heat to 400°F (200°C). Lightly flour your work surface.

2. Roll Dough – Roll pizza dough into a 12 × 8-inch rectangle.

3. Layer Filling – Arrange ham evenly over the dough, leaving a ½-inch border. Sprinkle mozzarella evenly over the ham.

4. Roll & Seal – Starting from a short end, roll up the dough tightly into a log. Pinch seam to seal. Place seam-side down on a greased baking sheet.

5. Bake – Bake for 45–50 minutes, or until deep golden brown.

6. Rest & Slice – Let rest 10 minutes. Slice into 8 pieces with a serrated knife.

7. Serve – Garnish with parsley and serve with mustard or horseradish sauce, if desired.

Tips

• Letting it cool slightly prevents cheese from oozing too much while slicing.

• Swap mozzarella for provolone or Swiss for a flavor twist.

Tender, juicy chicken breasts baked under a rich, cheesy topping that’s golden, bubbly, and full of flavor.

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (1.5–2 lbs)

• Salt & freshly ground black pepper (to taste)

• 1 tbsp olive oil (optional, for searing)

For the Creamy Topping

• 1 cup sour cream

• ½ cup mayonnaise

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp smoked paprika

• ½ tsp salt

• ¼ tsp freshly ground black pepper

• 1 cup freshly grated Parmesan cheese

Optional Extras

• ½ cup shredded mozzarella or cheddar cheese

• Fresh parsley or chives, for garnish

• Red pepper flakes, for heat

Instructions

1. Preheat Oven – Set oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. If chicken is thick, slice in half horizontally or pound to 1″ thick for even cooking. Pat dry and season with salt & pepper.

2. Optional Sear – Heat olive oil in a skillet over medium-high heat. Sear chicken 2–3 min per side until golden. Transfer to prepared baking dish. (Skip this step for a simpler version.)

3. Make the Topping – In a bowl, mix sour cream, mayo, garlic powder, onion powder, smoked paprika, salt, pepper, and Parmesan until smooth.

4. Assemble – Spread creamy mixture generously over each chicken breast. If desired, sprinkle mozzarella or cheddar on top.

5. Bake – Bake uncovered 35–40 min, until chicken reaches 165°F internal temp. For a golden crust, broil 2–3 min at the end—watch closely.

6. Rest & Serve – Let rest 5 min before serving. Garnish with parsley or chives.

Tips

• Moisture Lock – The creamy topping seals in juices, keeping chicken tender.

• Flavor Boost – Fresh Parmesan gives richer flavor, but pre-grated works fine.

• Spicy Kick – Sprinkle red pepper flakes into the topping mix.