Slow Cooker Corn and Potato Chowder

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
  • 32 ounces (4 cups) chicken stock
  • 16 ounces (2 cups) half and half or heavy cream
  • salt and pepper

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 and 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!

You Might Also Like:


Make sure you’re following The topslowcookers.com for the latest recipes!
Facebook | Pinterest

Share This Post