I made this chowder to go along with some pork chops... although, you could certainly have it as a 'main dish' if you'd like (I would have, but it's not a meal to my husband unless there's meat involved). I will make this again. And again. And again. I would not change a thing. It perfectly suited my tastes. I have some in my freezer right now.. and I already can't wait to get it out for lunch tomorrow.
Oh.. and look at how cute my little Korean soup dishes are! They make me happy. Seriously!
Slow Cooker Corn & Potato Chowder
- 8 ounces (1/2 pound) bacon, cooked until crispy and crumbled
- 1 1/2 - 2 pounds Russet potatoes (about 3-4 medium sized potatoes), not peeled, & diced in 1/4 inch cubes
- 3 cups kernel corn (I used frozen)
- 1/2 medium/large sweet yellow onion, finely chopped
- 1/2 cup chopped celery
- 1/2 cup diced carrots
- 3 - 4 garlic cloves, crushed
- 1/2 teaspoon seasoned salt
- 2 cups chicken stock (you can add more as needed.. if you want to thin it out)
- 1 1/2 cups half & half or heavy cream
- Pepper to taste
After cooking time has elapsed, blend about half of the soup with an immersion blender (if you don't have one.. you can just spoon it into a regular blender and then return to the slow cooker). Add half & half/heavy cream and continue cooking, uncovered, for about 15 minutes or until heated through. Pepper to taste. Crumbled any extra bacon on top. Freezes well.
Yum! This is definitely going on my list of recipes to try!
ReplyDeleteMmmm... sounds perfect for a nice cold winter day. Can't wait to try it!
ReplyDeletelooks deeelicious. i love the soup bowl..too cute!
ReplyDeleteLove slow cooker recipes..I think this one will be a hit!
ReplyDelete