Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, November 13, 2012


2 cups cubed baking potatoes
1 can (15-oz) cream-style corn
1 can (14 1/2-oz) diced tomatoes
1 can (14-oz) chicken or vegetable 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 (1/2 stick) butter
4 bacon slices, cooked crisp and crumbled

This recipe works best in a 5-quart slow cooker or crockpot.

Combine the potatoes, corn, tomatoes, broth, onion, celery, basil, salt, pepper, and bay leaf together the in cooker.  Place lid on cooker and cook for 8 hours (potatoes should be tender) on low setting. 

Remove lid and stir in the whipping cream and butter; stir until butter is melted and cream and butter are blended into to the chowder.

Ladle into serving bowls and sprinkle some of the crumbled bacon atop each serving.

Yield: 6 (1 cup) servings

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