A Soup-er Sunday Recap – Potato Corn Chowder

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:

  1. Combine all ingredients EXCEPT half & half 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. Add half & half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.
  5. 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!

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