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
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
Note: File Photo used for reference only.
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