Slow Cooker Corn & Potatoe Chowder

By á-7895

Ingredients

• Slow Cooker Corn and Potato Chowder 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
• 6 - 8 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

Preparation

Step 1

Slow Cooker Corn and Potato Chowder Directions:
Combine all ingredients EXCEPT half & half in the slow cooker.
Cook on low for 10 hours or high for 6 hours.
Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
Add half & half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.
Serve and enjoy!
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