Side Pannel
Crockpot Corn and Potato Chowder
Crockpot Corn and Potato Chowder
- Recipe Submitted by Cooking Mama on 03/09/2013
Category: Crockpot, Soups
Ingredients List
- 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
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!
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!
Tweet