Wednesday, February 22, 2012

Potato & Corn Chowder...

For a little while in college, I worked at a restaurant.  The chef there periodically made this corn chowder with bacon, and it was amazing...he literally only did it like 1 day every couple of months, and everybody went crazy for it when it actually popped up on the menu, myself included.  But that was a long time ago, and I had since kind of forgotten about corn chowder...until Pinterest arrived :)  So I found this Potato & Corn Chowder recipe on Mama Loves Food and I was competely obsessed with it all winter.  I decided to make it one more time before it starts getting much warmer outside, since it's a happy, cozy little recipe.  Potatoes, corn, bacon...what's not to like?  The original recipe called for celery...I don't really do celery unless it has peanut butter and raisins on it (I know...I'm a child sometimes), so I skipped that.  I also skipped the seasoning salt in the original and added my own seasonings.  Just personal preference :)

Potato & Corn Chowder
8 Servings, 325 Calories Each


1 box pre-cooked microwave bacon, crispy and crumbled
6-7 sm/med Russet potatoes (don't bother peeling them), diced into 1/4"-ish cubes
8 cups frozen corn
1 med/lg sweet yellow onion, diced fine
4-5 cloves garlic, minced
4 c. chicken stock
2 c. half & half
Seasonings (your choice)


Put everything EXCEPT the half & half into the crockpot, set on low, and let it cook for about 10 hours (the original  recipe says you can do it on high for 6 hours if you don't have that kinda time).  Blend with an immersion blender (or pour it in a regular blender) to the texture you like (I leave mine pretty chunky).  Add the half & half and cook, uncovered, for another 15-20 minutes. 

I'm having mine with a crescent roll (packaged separately in a ziploc bag, obviously) for a total of 425 calories :)

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