Thursday, November 3, 2011

S+S chow: corn + potato chowder is obviously quite chilly out there for all (besides those of you that live in FL and we envy you).  Hearty soups have made their way into our weekly menu rotation. Have we got one for you all today! Corn and potato chowder. O. M. G. Savory. I mean who doesn't love a heaping bowl of a creamy, starchy soup? Ok maybe Dr. Atkins wouldn't. One serving of this soup is obviously 2 points on the Weight Watchers diet. We. Are. Kidding. It would be nice though, right? Enjoy!

corn + potato chowder {via mama loves food}
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


    Combine all ingredients EXCEPT half & half in the slow cooker.
    Cook on low for 10 hours or high for 6 hours.
    Blend about 1/2 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!

      1 comment:

      1. OK this I might be trying tonight. And you just know my printer is already printing this out...looks AMAZING!!!!


      You are the best, the most, the everything.