- 8 OZ bacon (cooked until crispy then crumbled)
- 2½ LB Russet potatoes (unpeeled, diced in ¼ inch cubes)
- 1 LB kernel corn (frozen is OK)
- 1 LG onion (finely chopped)
- 1 C celery (finely chopped)
- 6 – 8 garlic cloves (minced)
- ½ TSP salt
- 4 C chicken stock
- 2 C half and half or heavy cream
- Salt and pepper to taste
- Combine all ingredients except half & half in the slow cooker.
- Cook on low for 8 – 10 hours or high for 4 – 6 hours.
- Alternatively, use an Instant Pot and cook on manual (high pressure) 10 minutes then do a 10 minute natural pressure release.
- 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.
Yields 8 servings.
Calories: 380kcal
https://www.mamalovesfood.com/crockpot-corn-chowder/Crockpot Corn Chowder