Corn and Potato Chowder

By lovemygolden

Stop by the bakery for some rustic bread to accompany this hearty chowder.

Ingredients

• 1 pound baking potatoes, peeled and cut into 1/4
• 1 (14.75-ounce) can cream-style corn
• 1 (14.5-ounce) can diced tomatoes
• 1 (14-ounce) can chicken broth
• 1/2 cup chopped onion
• 1/2 cup coarsely chopped celery
• 3/4 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 cup whipping cream
• 1/4 cup butter or margarine
• 4 bacon slices, cooked and crumbled

Preparation

Step 1

Stir together first 10 ingredients in a 5-quart slow cooker. Cover and cook on LOW 8 hours or until potato is tender. Add whipping cream and butter, stirring until butter melts. Ladle into bowls; sprinkle each serving with bacon.

Fix it Faster: Cook bacon in the microwave or substitute packaged fully cooked bacon, prepared according to package directions.

From Southern Living Slow Cooker Suppers