Monday, March 5, 2012

Slow Cooker Corn & Potato Chowder

OK, so no more naughty fudge cake for this week. Back to a good meal! Potato and corn chowder!! This hearty chowder will leave your belly full and your tastebuds happy too. Even my non-corn loving husband ate it. Although I don't think he is having leftovers, but that's his fault, not the chowder's :) And I am plugging an "As Seen on TV" gadget which helps me so much for recipes like this...the Vidalia Chopper. OMG, makes cubing potatoes and dicing veggies for recipes like this a BREEZE!

Slow Cooker Corn and Potato Chowder

-8 ounces (1/2 pound) bacon, cooked until crispy and crumbled (I used the packages real bacon bits, I am all for ease in prep)
-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
-32 ounces (4 cups) chicken stock
-16 ounces (2 cups) half & half or heavy cream
-salt & pepper

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. (Or if you are like me, and prefer easier ways, I just took a potato masher and mashed up the soup some in the crock pot, I like some potato chunks in my chowder anyway)

Add half & half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.

Recipe from the blog "Mama Loves Food."

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