Southwestern Corn Chowder

By carvalhohm

Ingredients

• 1 (20-ounce) package refrigerated diced potatoes with onion
• 1 (16-ounce) package frozen whole kernel corn
• 1 (10-ounce) package frozen seasoning blend vegetables (onions, red/green peppers and celery)or make your own--recipe follows
• 2 (14-ounce) cans seasoned chicken broth with roasted garlic
• 12 slices bacon, cooked and crumbled
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon salt
• 1 cup whipping cream

Details

Servings 6
Cooking time 240mins
Adapted from mrfood.com

Preparation

Step 1

Combine first 7 ingredients in a 4- to 5-quart slow cooker.

Cover and cook on HIGH setting 4 hours or on LOW setting 8 hours.

Stir in cream. Using a potato masher, partially mash potatoes in slow cooker until chowder is desired consistency. Serve with desired toppings like shredded Cheddar cheese or coarsely crushed corn chips.

*+HOW TO MAKE HOMEMADE SEASONING BLEND!+*

Step One: Gather the fresh ingredients that you want in your seasoning blend.

Step Two: Chop everything up and put it in a big bowl, then mix well

Chopped Veggies

Step Three: Put scoops full of mix into lightly sprayed muffin pans, fill each “muffin” 3/4 of the way with water, and stick in the freezer for a couple hour.

Step Four: Pop the muffin shaped things out and stick them in a freezer bag to use the next time you need some flavor in your cooking!


*+Vegetable Suggestions:+*
Purple Onion
Yellow Onion
Red Bell pepper
Yellow Bell pepper
Orange Bell pepper
Green Bell pepper
Celery
Garlic
Mushrooms
Green Onion
White Onion
Carrots