Tuesday, February 18, 2014

Corn Chowder

This was good.  It was a nice easy soup to throw in the crockpot.  I halved the recipe and used thickened milk instead of the cream / half and half.  I also added about 2 tbsp. of instant potato flakes.

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

Slow Cooker Corn and Potato Chowder Directions:
  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 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!

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