THE CROCKPOT SUPPER CLUB • SEPTEMBER 1, 2026

Corn still belongs to late summer, pumpkin is beginning to appear at the market, and a creamy chowder says the evenings are getting cooler. This slow-cooked supper brings them together in one warm bowl, with smoky bacon, thyme and cheddar for the first hint of autumn.

Ingredients

For the slow cooker

• 6 slices thick-cut bacon, chopped
• 2 cups fresh or frozen corn kernels, divided
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups pumpkin, peeled and cut into ½-inch cubes
• 2 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes
• 3 cups low-sodium chicken broth
• 1 cup whole milk
• 2 sprigs fresh thyme, or 1 teaspoon dried thyme
• ½ teaspoon dried sage, optional
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper;

To finish

• ¾ cup half-and-half
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons chopped fresh chives or green onions

For serving

• Reserved crisp bacon
• Extra shredded cheddar
• Cracked black peppers
• Crusty bread

☀ 1 • In the Morning

1. Crisp the bacon. In a skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon. Reserve half for serving and leave the drippings in the pan.
2. Brown the corn. Add 1 cup of the corn to the bacon drippings. Cook, stirring occasionally, until lightly browned and fragrant. Reserve the remaining 1 cup of corn for finishing the chowder later.
3. Soften the aromatics. Add the onion and garlic to the skillet and sauté for 2–3 minutes, until softened.
4. Fill the slow cooker. Transfer the browned corn, onion and garlic to the slow cooker. Add the pumpkin, potatoes, broth, whole milk, thyme, sage (if using), salt and pepper. Stir gently to combine.

Cover and cook on LOW for 6–7 hours, until the pumpkin and potatoes are tender.

◷ 2 • While You’re Away

Let the slow cooker do the work. Over the next 6–7 hours, the pumpkin and potatoes become tender while the corn, thyme and smoky bacon flavors settle into the broth.

LOW • 6–7 HOURS

⌂ 3 • When You Get Home

1. Give the chowder some body. Use a potato masher to gently mash some of the pumpkin and potatoes directly in the slow cooker, leaving plenty of tender pieces intact for texture.
2. Add the finishing ingredients. Stir in the reserved 1 cup of corn and the half-and-half. Cover and cook on HIGH for 10–15 minutes, just until the chowder is hot and creamy.
3. Add the cheddar. Turn the slow cooker to WARM. Stir in the shredded cheddar a handful at a time until melted and smooth. Taste and adjust the salt and pepper as needed.
4. Finish and serve. Stir in the chives or green onions. Ladle the chowder into warm bowls and finish with the reserved crisp bacon, extra cheddar and cracked black pepper.

A Little Flexibility

No pumpkin? Butternut squash works beautifully here. No half-and-half? Use additional whole milk or a splash of heavy cream. For a meatless supper, leave out the bacon, use vegetable broth and add a pinch of smoked paprika for a little smoky depth.

To Serve

Ladle the chowder into warm bowls and top with the reserved crisp bacon, a little extra shredded cheddar and chopped chives or green onions. Finish with cracked black pepper and serve with plenty of crusty bread for dipping.

For a little September brightness, add a spoonful of finely diced crisp apple tossed with fresh chives and a small splash of apple cider vinegar.

Cook’s Note

Browning a little of the corn in the bacon drippings before it goes into the slow cooker adds wonderful depth to an otherwise very simple supper. If fresh corn is still plentiful, this is also a lovely way to carry a little late-summer sweetness into the first cooler evenings of September.

Keep the Supper Club in Your Kitchen

Members of The Inner Kitchen receive the monthly Crockpot Supper Club Printable Recipe Collection — a beautifully illustrated little booklet made for printing, saving and cooking from again.

The September collection has begun.
Inner Kitchen members can download this month’s illustrated Crockpot Supper Club collection, with a new early-autumn supper added each week throughout September.

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