Sunday, November 10, 2019

Slow Cooker Corn and Potato Chowder

Slow Cooker Corn and Potato Chowder from Deep South Dish website - A mix of chicken stock, tomatoes, corn and potatoes with herbs and seasonings.
Slow Cooker Corn and Potato Chowder from Deep South Dish website - A mix of chicken stock, tomatoes, corn and potatoes with herbs and seasonings and finished with a splash of cream.

Slow Cooker Corn and Potato Chowder

I've never really been a huge fan of crockpot cooking, although like everyone else, I do have a few favorites. Since the introduction of Instant Pots, and electronic pressure cookers overall really, I rarely use a slow cooker. They still have their place of course, especially for recipes like this where you can pretty much dump things in and go about your business for 8 hours.

I ran across this recipe in the book Southern Living's Big Book of Slow Cooking {affil link} and it sounded pretty good, so thought I'd give it a try with a few changes.

Here's how to make it. As always, the full recipe with an ingredient list, measurements, full instructions and a printable document are a little further down the page. Just swipe or scroll past the pictures to the bottom of the page!

Use saute function on the crockpot, or cook 4 slices of bacon in a separate skillet until crisp, set aside two slices for garnish. Saute the onion and celery in the pan drippings for 2 minutes. I've been using my air fryer to crisp up bacon (370 degrees for 8-10 minutes) and collect the drippings from the drip tray to add to my grease pot. In this case I just added a dab of bacon fat to the pot and didn't saute the veggies.

Add all of the remaining ingredients, except for the cream and butter, to a 4 quart or larger slow cooker. Add the onions, celery and drippings from the skillet. Chop the remaining bacon and add to the slow cooker, reserving the remaining two slices of bacon for garnish.

Cover and cook on low for 8 hours or until potatoes are tender. Heat the cream and stir in along with the butter, stirring until butter melts. Taste and adjust seasonings as needed.

Remove bay leaf and spoon into serving bowls. Garnish with shredded cheese, bacon and green onion.

For more of my favorite soups and stews, check out the collection on my Pinterest page!

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Adapted from Southern Living's Big Book of Slow Cooking {affil link}
Posted by on January 1, 2019

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