potato corn chowder

Substitutions noted.

Slow Cooker Corn and Potato Chowder Ingredients:

• 8 ounces (1/2 pound) bacon, cooked until crispy and crumbled (Canadian bacon, much leaner and way less than half a pound, just a few slices)
• 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 (my favorite is Aunt Cora's)
• 32 ounces (4 cups) chicken stock
• 16 ounces (2 cups) half & half or heavy cream (Fat Free 1/2 and 1/2)
• salt & pepper

Slow Cooker Corn and Potato Chowder Directions:

1. Combine all ingredients EXCEPT half & half in the slow cooker.
2. Cook on low for 10 hours or high for 6 hours.
3. Blend about 1/2 half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
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 and enjoy!