Corn and Potato Chowder
|8oz. (1/2lb.) Bacon, cooked until crispy and crumbled||6-8 Garlic Cloves, crushed|
|5med. Potatoes, not peeled, diced in 1/4in. cubes||1/2 tsp. Seasoned Salt|
|8 c. Kernel Corn||4 c. Chicken Stock|
|1 med. Sweet Yellow Onion, finely chopped||2 c. Half & Half, or Heavy Cream|
|1 c. Celery, chopped||Salt and Pepper|
Combine all ingredients except half & half in the slow cooker. Cook on low for 10 hours, or on high for 6 hours. Blend about half of the soup using an immersion blender (or 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. Add salt and pepper to taste.