September 4, 2009

Potato Corn Chowder

Julie M. Ward
8 medium potatoes, peeled and coarsely chopped
1 cup crumbled bacon or bacon bits
1 can cream of chicken soup (we use the family size)
3 cans chicken broth
1 8oz. package cream cheese
1 med. onion, chopped
1 can corn
pepper to taste
Put potatoes, bacon and onion in crock pot. Whisk together soups, softened cream cheese and pepper (it will be a little lumpy). Pour mixture in with potatoes and stir it around. Cook 8 hours on low or 4-5 hours on high. Now the recipe I have says to take about 1/3 out and run it through the blender to thicken it up but as far as things I HATE doing, cleaning out a blender is pretty high on the list. So I use my hand-held/immersion blender instead (got it at DI for $3 if you’re interested) and it gets the job done. We like to sprinkle some cheese on top and dig in.

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