Slow Cooker Corn and Potato Chowder
By á-50835
Rate this recipe
0/5
(0 Votes)
Ingredients
- 8 ounces (1/2 pound) bacon, cooked until crispy and crumbled
- 2 1/2 pounds Russet potatoes (approximately 5 medium sized potatoes), NOT peeled, diced in 1/4 inch cubes
- 8 cups (about 2 pounds) kernel corn (I used frozen)
- 1 medium/large sweet yellow onion, finely chopped
- 1 cup chopped celery
- 8 - 10 garlic cloves, crushed
- 1/2 teaspoon seasoned salt (my favorite is Aunt Cora's)
- 32 ounces (4 cups) chicken stock
- 16 ounces (2 cups) half & half or heavy cream
- salt & pepper
Details
Preparation
Step 1
1. Combine all ingredients EXCEPT half & half in the slow cooker.
2. Cook on low for 10 hours or high for 6 hours.
3. Blend about 1/2 half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
4. Add half & half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.
5. Serve and enjoy!
You'll also love
- Quinoa Salad with Kale and pine... 0/5 (0 Votes)
- Corned Beef and Cabbage by Ree |... 3.9/5 (13 Votes)
- baba's mexican cornbread 0/5 (0 Votes)
- Baked Zucchini and Sliced Potatoes... 0/5 (0 Votes)
Review this recipe