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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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This comes from Slow Cooker: the best cookbook ever by Diane Phillips. I used 2 cans drained sweet corn instead of the frozen. Served with crusty french bread. OhEmGee, delicious!!! Ingredients:
8 slices bacon, cut into 1/2 - inch dice |
1 cup onion, finely chopped |
3 celery ribs, finely chopped |
1 1/2 teaspoons dried thyme |
1/2 cup all-purpose flour |
4 cups chicken or 4 cups vegetable broth |
tabasco sauce |
4 cups red potatoes, diced |
1 (16 ounce) package frozen white corn, defrosted (i used 2 15.25 ounce cans sweet corn, drained) |
1 cup heavy cream |
Directions:
1. Cook the bacon in a large skillet over medium heat until crisp. Add the onion, celery and thyme and cook over medium-high heat until the onion begins to soften. Add the flour and cook, stirring, over medium heat for 3 minutes. Gradually add the broth and 8 drops of Tabasco, whisking until smooth, and bring mixture to a boil.
2. Transfer the contents of the skillet to a 5-7 quart crockpot/slowcooker. Add the potatoes and corn. Cover and cook on high for 3 hours or low for 6-7 hours.
3. At the end of the cooking time, stir in the cream, cover and cook on low for an additional 30 minutes. Season with salt and Tabasco.
4. Serve the chowder hot.
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