* 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 (my favorite is Aunt Cora's)
  * 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 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.


source: http://www.mamalovesfood.com/2011/10/corn-and-potato-chowder-recipe-for.html

tags: crockpot, slow-cooker