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!
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