I really need to get out of my bubble more. It was chilly outside on Saturday when I decided on a soup to make on Sunday. Little did I know Sunday would be a beautiful day, and a warm heavy soup might not sound as appealing when the sun was shining. Another Note to Self: Pay attention to the weather forecast.
I was still living in my bubble Sunday morning when I put all the ingredients in the slow cooker so I plowed ahead with my Potato Corn Chowder. Even though my soup didn’t match the weather outside, I have to say it was pretty darn tasty. I think I liked it better than any potato soup I’ve had in a restaurant (not that I’ve tried a lot though).
I found the recipe through pinterest. It was this great photo that lead me to the Mama Loves Food! blog.
And here is her recipe:
Slow Cooker Corn and Potato Chowder 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 (I used frozen)
- 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
- 16 ounces (2 cups) half & half or heavy cream
- salt & pepper
Slow Cooker Corn and Potato Chowder Directions:
- Combine all ingredients EXCEPT half & half 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).
- Add half & half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.
- Serve and enjoy!
This recipe gets two thumbs up! And what made it even more exciting was that fact that I got to use a Christmas gift that had yet to be used: my immersion blender! I LOVE THAT THING! I moved half the crockpot mix to a soup pot to blend it. I then added the rest of the and the heavy whipping cream.
We even made corn bread to go a long with our soup just like the photo (but I forgot to take my own photos. New mom brain!)
If the weather continues to feel spring-like, soup-er sundays will be taking a summer twist!