Slow Cooker Corn and Potato Chowder

Tonight we had Slow Cooker Corn and Potato Chowder and it was a huge hit, everyone loved it and it was super easy to make (clean up wasn't too bad either).  It was a little chilly yesterday and this heated us all right up, it is a great cold weather soup.  There is about 15 minutes of prep work (if you cook the bacon ahead of time) so it is not a slow cooker meal to make when you are rushed in the morning.  This make a good amount of soup (I have a large oval slow cooker from Costco that was mostly full) so we will also be able to have leftovers later this week.   

I adapted the recipe slightly from Momma Loves Food Website.  On Sunday after I had cooked breakfast I cooked up about a pound of sliced turkey bacon to use in the soup, saved me lots on time yesterday morning.  I love toppings with my soup so even though the recipe only calls for 1/2 a pound of bacon but I cooked a whole pound and added a little more than half to the slow cooker and then used the rest for people to use as a topping, also I used turkey bacon since I do not eat pork.  I don't have seasoned salt (I prefer sea salt and fresh spices over packaged seasonings) so I just added salt and pepper to the slow cooker.

When you get to the blending step don't worry too much about "blending half the soup", just blend to the consistency that you like; for me I left some chunks in the soup.  As I mentioned before I love toppings with my soup so not only did I have bacon to put on top but also green onions and cheddar cheese.              

Slow Cooker Corn and Potato Chowder 

 

Ingredients

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

2 pounds frozen kernel corn

1 medium/large sweet yellow onion, finely chopped

1 cup chopped celery

6 to 8 garlic cloves, crushed

32 ounces (4 cups) chicken stock

16 ounces (2 cups) half & half or heavy cream

Toppings:

Grated Sharp Cheddar Cheese

Chopped Green Onion

Crumbled Bacon

 

Instructions

1. Combine all ingredients EXCEPT half & half in the slow cooker.  Season with salt and pepper.

2. Cook on low for 10 hours or high for 6 hours.

 3. Blend about half the soup using an immersion blender.

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 with whatever toppings you like and enjoy!

White Chicken Chili in the Slow Cooker

I am always looking for new slow cooker recipes to try as the slow cooker is a great kitchen tool; 10 minutes of prep in the morning and dinner is ready, it doesn't get any easier than that.  My boyfriend loves white beans (personally black beans are my favorite but I'm willing to switch it up from time to time) so I thought I would give this chili recipe a shot.  It was hit with everyone, although my boyfriend did ask "where did the beans go?" (you mash the chili up before serving to make it a think chili).  To save some time in the morning I cut the chicken into chunks when I bought it.  This recipe is adapted from the Design Wine Dine Blog.  I don't really like sour cream so I skipped it as a topping.  I put the lime juice directly into the chili after I mashed everything and before everyone dug in.  Then I let everyone put on whatever toppings they wanted, I like to setup a little toppings "bar".  

White Chicken Chili

Ingredients:
Chili:  
1 1/2 lbs uncooked chicken breast (can be frozen), cut into 1-2″ chunks

2 – 15 oz cans of white beans, drained

1 – 15 oz can of white corn, drained

1 sweet onion, chopped

1 clove garlic, minced (I used 2 smaller cloves)

1 package taco seasoning

1 – 7 oz can of chopped green chilies

1 can cream of chicken soup

2 cups chicken broth 

Toppings:

2 Tbls lime juice

Finely chopped cilantro

Fresh shredded cheese

Corn tortilla chips

Green Onions, chopped 

Instructions:  
1. Place cut up chicken in the bottom of the slow cooker. Add beans, corn and onion. Mix garlic, taco season, green chilies, chicken soup and chicken broth together and pour over the top. Cover and cook on low for 8-10 hours. 

2. Before serving use a potato masher to break up the chicken. (Make sure you do this very quickly with pressure and alternating directions… the consistency should change from brothy with chunks of meat and beans to a thick and even consistency).  Mix in lime juice.
 

3. Let everyone dish up themselves and put on their own toppings.  Enjoy!