After a busy day at work, especially those occurring on Monday's, nothing is better than coming home and dinner is ready. Corn Chowder is one of my favorite soups. When I saw this recipe, I was thrilled to find a recipe designed for the slow cooker!
The original recipe calls for heavy cream. I learned a trick (I think from Pioneer Woman?) to add cornmeal as a thickening agent, no heavy cream needed. Equally as rich with much less calories and fat.
Slow Cooker Corn and Potato Chowder
Adapted from Mama Loves Food!
- 8 ounces (1/2 pound) bacon, cooked until crispy and crumbled
- 2 1/2 pounds Russet potatoes (approximately 5 medium sized potatoes), NOT peeled, diced in 1/4 inch cubes
- 8 cups (about 2 pounds) kernel corn
- 1 medium/large sweet yellow onion, finely chopped
- 1 cup chopped celery
- 6 - 8 garlic cloves, crushed
- 1/2 teaspoon seasoned salt
- 32 ounces (4 cups) chicken stock
- 1/2 cup cornmeal
- salt & pepper
- Combine all ingredients except cornmeal in the slow cooker.
- Cook on low for 10 hours or high for 6 hours.
- Blend about half the soup using an immersion blender or just scoop it into your upright blender then return to slow cooker).
- Mix 1/2 cup cornmeal with a cup of the broth from the soup, stir into soup and cook on high for 15 - 20 minutes. This acts as a thickening agent, no cream needed.
- Salt and pepper to taste.