CROCK POT
Slow Cooker Corn and Potato Chowder
Corn and Potato Chowder Recipe for the Crock Pot Slow Cooker. Easy, gluten-free and DELICIOUS potato soup!
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
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
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Combine all ingredients EXCEPT half & half in the slow cooker.
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Cook on low for 10 hours or high for 6 hours.
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Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
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Add half and half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.
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Serve and enjoy!
