I have shared this recipe several times over the past couple of years on various web sites and blogs. Today, I'm sharing it here. For you. Cuz you need to make this. It's THAT delicious!
We had our first no-kidding, grab-a-sweater kind of morning here at our house today and when that happens, my crock pot magically appears (smiles). That's the good news. The bad news is that I have to wait until 6pm for this wonderful concoction to become "chowder." No worries. It's totally worth the wait. So, fire up those sloooowww cookers, friends. There's chowder in the house!
Slow-Cooker Corn Chowder
Ingredients
6 slices of bacon, diced
2 cans creamed corn
14 oz. pkg. frozen whole kernel corn
4 c. frozen O’Brien potatoes (with onions and peppers)
½ c. carrot, diced small
½ c. sour cream
3 c. Half and Half
1 ½ tsp. salt
1 tsp. pepper
1 tsp. Creole seasoning
Directions
Cook bacon in a skillet over medium heat until browned and crispy. Remove from pan to a paper towel to drain.
Pour frozen potatoes, creamed corn and frozen corn into crock pot. Add carrot, cooked bacon, sour cream and Half and Half. Stir well making sure to break up frozen potatoes and corn on the bottom.
Sprinkle in salt, pepper and Creole seasoning.
Cover with lid and cook on HIGH about 6 hours stirring occasionally. Enjoy!
