21 November, 2010

Corn & Potato Chowder | Slow-Cooker Quick Fixes


Corn & Potato Chowder ingredients
Makes 4 to 6 servings
1- LB baking potatoes, peeled and cut into 1/4-inch cubes (about 2 cups)
1 (14.75-oz) can cream-style corn
1 (14.5-oz) can diced tomatoes
1 (14-oz) can chicken broth
1/2 cup chopped onion
1/2 cup coarsely chopped celery
3/4 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
1 bay leaf
1 cup whipping cream
1/4 cup butter

Garnish:
4 bacon slices, cooked and crumbled
Chopped green onions

Notes:

Directions
Active Prep: 15 minutes
Total Time: 8 hours 15 minutes
Stir together first 10 ingredients in 5-QT slow cooker. Cover and cook on Low for 8 hours, or until potato is tender.

Add whipping cream and butter, stirring until butter melts. Discard bay leaf.

Ladle into bowls; sprinkle each serving with bacon and chopped green onions.

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