Corn Chowder
READ THIS FIRST: I halved this recipe from the original I found, it was simply too much and we often ended up throwing a good portion of it away. As I've written, this it easily has about 10 servings, so for me and Tyler that's still a few meals of leftovers.
Ingredients
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- 1 pound bacon
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- 1.5 pounds russet potatoes (1-2 large potatoes)
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- 4 cups (about 3 cans) corn, drained
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- 1/2 tbsp seasoned salt
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- 1 medium yellow onion
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- 3 tbsp minced garlic
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- 2 cups chicken broth
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- 1 cup heavy whipping cream
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- salt & pepper to taste
Directions
- Fry up your bacon chop and set aside.
- Rinse your potato and dice into 1/2 inch pieces, leaving the skin on! Dice your onion.
- Add your diced bacon, diced potatoes, corn, seasoned salt, diced onion, minced garlic, and chicken broth to your crockpot. Mix all ingredients together. Cover and cook on high for 4 hours.
- Remove cover and add the heavy whipping cream, mixing in thoroughly. Cook for 20 more minutes.
- Blend with an immersion blender until you’ve reached your desired consistency.