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Corn and Potato Crockpot Chowder
Submitted by Rachael Wadsworth on February 3, 2012 in Creamy Soups, Soups
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 8 strips Bacon, Cooked And Crumbled
- 5 whole Red Potatoes, Diced And Not Peeled
- 8 cups Frozen Corn
- ½ whole Yellow Onion, Diced
- 6 cloves Minced Garlic
- 4 cups Chicken Stock
- 2 cups Half-and-half
- 1 Tablespoon Lawry's Seasoning Salt
- 1 teaspoon Fresh Ground Pepper
- Shredded Cheddar Cheese And Corn Tortillas, To Serve
Preparation Instructions
1. Throw all the ingredients in the crockpot.
2. Let sit on low 8-10 hours on low or 5-6 hours on high.
3. At the end of the day, use a potato masher and gently mash the potatoes inside the crock pot.
4. You don’t have to remove the potatoes, and it should take less than 5 minutes to get a nice, thick, chowder-y mixture.
5. Combine everything well, top with shredded cheddar cheese and serve with warm corn tortillas. Corn tortillas go with everything.
