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Crockpot Corn Chowder

Ingredients

  • 2 lbs gold potatoes, chopped into dime sized cubes
  • 4 ears of corn, shucked
  • 1 bunch of carrots, chopped
  • 2 ribs of celery, chopped
  • 1 yellow onion, chopped
  • 10.5 oz cream of celery
  • 2 cups half and half
  • 4 cups chicken broth
  • 3 tbsp cornstarch
  • 1/2 tsp dried thyme leaves
  • 1 tsp dried parsley
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 3 tbsp butter
  • Bacon bits and green onions for topping (optional)

Directions

  1. Place everything except for the half and half, cornstarch and butter or margarine into the slow cooker.
  2. Add just enough water or chicken stock to cover the ingredients.
  3. Cook on high for 5 hours or low for 7-8 hours until vegetables are softened.
  4. Combine cornstarch and half and half. Stir into slow cooker along with butter 30 minutes before serving.
  5. Taste and adjust seasoning with salt and pepper to taste.
  6. Top with bacon bits and green onions, then enjoy!
Source: spendwithpennies.com – tested and revised by Michelle Foster

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