Corn and Potato Chowder Recipe for the Crock Pot Slow Cooker

For years I bought dried Corn and Potato Chowder mix from Harry and David's - it's super tasty, but also expensive. When we had kids and our budget constraints changed, I stopped buying it. And we just stopped eating Corn and Potato Chowder. How sad is that? Today, though, I decided I need some chowder in my life. So I hauled out the slow cooker and put together this Corn and Potato Chowder Recipe for the Crock Pot Slow Cooker. I think Harry and David would be proud.

Slow Cooker Corn and Potato Chowder Ingredients:

• 8 ounces (1/2 pound) bacon, cooked until crispy and crumbled
• 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
• 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 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!
   

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