Slow Cooker Corn and Potato Chowder

What's your favorite kitchen appliance? Mine is the Slow Cooker.  I just read an article about a new slow cooker that can be turned on and off via your smart phone.  This may go on my Christmas list.

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!


 Ingredients:

• 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

1. Combine all ingredients except cornmeal in the slow cooker.
2. Cook on low for 10 hours or high for 6 hours.
3. Blend about half the soup using an immersion blender or just scoop it into your upright blender then return to slow cooker).
4. 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.
5. Salt and pepper to taste.