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!