Potato Corn Chowder Recipe
Corn and Potato Chowder Recipe for the Crock Pot Slow Cooker. Easy, gluten-free and DELICIOUS potato soup!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- salt and pepper
- 1 cup chopped celery
- 1/2 teaspoon seasoned salt
- 8 ounces 1/2 pound bacon cooked until crispy and crumbled
- 2 1/2 pounds russet potatoes (approximately 5 medium sized pota 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)
- 6 - 8 garlic cloves (crushed)
- 32 ounces 4 cups chicken stock
- 16 ounces 2 cups half and half or heavy cream
- Carbohydrate 3.564 g
- Cholesterol 0 mg
- Fat 0.204 g
- Fiber 1.92000002861023 g
- Protein 0.828 g
- Saturated Fat 0.0504 g
- Serving Size 1 1 recipe (2845g)
- Sodium 1332.42057291667 mg
- Sugar 1.64399997138977 g
- Trans Fat 0.0204 g
- Calories 19 calories
Combine all ingredients EXCEPT half & half in the slow cooker. Cook on low for 8 - 10 hours or high for 4 - 6 hours. Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker). Add half and half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste. Serve and enjoy!
