Thursday, March 14, 2013

Potato Corn Chowder

I work with the teenage girls at my church and one week they decided they wanted to learn to make potato soup.  I remember when I was a teenager one of my mom's friends used to make a yummy potato and corn chowder.  So I tried to find a recipe that reminded me of it and this is what I found.  And it's a slow cooker recipe to boot! You can see the original recipe at Mama Loves Food. Don't you love that blog name :)

It's a very thick and hearty soup which was perfect for winter.  So hurry and make it before the weather gets any warmer! And don't be stingy on the seasonings...the garlic is what really makes this soup delicious! You can also serve it with a well seasoned bread such as a roasted garlic loaf or rosemary bread.

Potato and Corn Chowder
1/2 lb. sliced bacon, cooked and crumbled (I used the other 1/2 package as garnish)
5-6 medium sized unpeeled russet potatoes (washed and diced into 1 in. cubes)
3 (14.5 oz) cans corn (or 6 cups frozen)
1 large sweet onion
1 cup chopped celery
8 garlic cloves, crushed or minced
seasoned salt, to taste
32 oz. chicken stock
16 oz. half and half or heavy cream
salt and pepper, to taste

Cook and crumble bacon.  Combine all ingredients, except half and half, in a large crock-pot. Cook on low for 10 hours or on high for 6. Remove half of soup and puree it in a blender until smooth.  Add blended soup back to crock pot along with the half and half.  Cook another 15 minutes or until heated through. Add more seasoning if desired.  Enjoy!

1 comment:

  1. Julia, this looks really good! I just cut up the potatoes and put them in the crockpot! Thanks for the recipe! It's still pretty chilly here...