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!

Made this one today. Two thumbs up.

Course: main meals PointsPlus™ Value:    5 Servings:  6 Preparation Time:  20 min Cooking Time:  0 min Level of Difficulty:  Easy Ingredients 4 slice(s) crisp cooked bacon      1 1/4 pound(s) Jennie-O Turkey Store Turkey breast tenderloins      1 1/2 small uncooked potato(es)      1 medium baby carrots      1 small raw onion    2 cup(s)  or two can Campbell's Healthy Request Cream of Mushroom Soup    2 cup(s) or 1 can canned chicken broth    1/2 tsp dried sage    1/2 tsp dried thyme    Instructions 1) In a medium skillet, cook bacon until crisp. Chop when cool. 2) put everything in crockpot,. Sitr well to combine. Cover and cookon low until soup is think and turkey is tender. (8-10 hours) Add salt to taste.