5. Once the potatoes are tender, use a potato masher to slightly mash some of the potatoes in the slow cooker. This will help thicken the chowder.
6. Stir in the heavy cream and shredded cheddar cheese until well combined. Continue cooking on low for an additional 20-30 minutes, until the cheese is melted and the chowder is heated through.
7. Just before serving, stir in the cooked bacon and sprinkle with fresh parsley. Serve hot with your favorite sides.
Variations & Tips
For a lighter version, you can use half-and-half instead of heavy cream. If you have picky eaters, consider blending part of the soup to make it smoother. You can also add other vegetables like corn, carrots, or celery for extra nutrition and flavor. For a vegetarian option, omit the bacon and use vegetable broth instead of chicken broth, and add a teaspoon of smoked paprika for a hint of smoky flavor.
