Crockpot Corn Chowder

This chowder was easy and I always love a crockpot recipe.  The flavors really improved sitting in the fridge overnight; the first night, it was good, but I thought it could have been more flavorful.  However, my husband loved it right away.  We had this with these Mini Pretzel Sliders. 

This chowder is pureed, but I thought pureeing the corn was kind of weird, so next time, I'd just puree the potatoes, THEN add the frozen corn and let it cook and heat through.  I actually stopped pureeing about halfway through so I still had some chunks.  An immersion blender is the only way to puree soups.  :)

Crockpot Corn Chowder
adapted from Mama Loves Food!
note: I cut this in half; original recipe was HUGE!

3-5 slices bacon, cooked until crispy and crumbled
1+ pounds potatoes (approximately 3 medium sized potatoes), NOT peeled, diced in 1/4 inch cubes
4 cups kernel corn (I used frozen)
1/2 medium/large sweet yellow onion, finely chopped
1 cup chopped celery
3-4 garlic cloves, crushed
1/4 teaspoon seasoned salt, or to taste
16 ounces (2 cups) chicken stock
8 ounces (1 cup) half & half (or almond milk + some Greek plain yogurt)
salt & pepper

1.  Combine all ingredients EXCEPT half & half in the slow cooker (I also only put in half of my bacon at first... kept the rest for a garnish.  I also chose to add my corn later).   Cook on low for 10 hours or high for 6 hours.

2.  Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).

3.  Add half & half and corn, if you didn't add before, and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.  Serve and enjoy!

**This post and photos are property of http://dishingwithdish.blogspot.com/ **