Slow Cooker Potato & Corn Chowder {recipe}

I've been on a roll this week with trying out new recipes.  I guess I was feeling a bit adventurous last time I went grocery shopping.  Although this is, yet again, a slow cooker recipe (and again, a comfort food-type dish.. maybe I just think most fall/winter dishes are 'comfort food').  Have I said how much I love my crock pot?!

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 

Combine all ingredients (EXCEPT half & half/heavy cream) in the slow cooker.  Cook on low for 9-10 hours or high for 5-6 hours.

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.