Condensed soup and frozen corn makes this corn chowder super easy to prepare, and the slow cooker makes cooking nearly hands-free.
Ingredients:
- 4 to 6 slices bacon or turkey bacon
- 1 med onion chopped
- 1 tablespoon flour
- 3 to 4 cups frozen corn
- 1 can cream of celery soup (Healthy Request)
- 1 cup chicken broth
- 1/2 cup green and/or red pepper, chopped
- 2 large potatoes red or yellow, cubed
- 1 cup evaporated milk (or cream)
- herb seasoning blend
- salt and pepper
- 1 to 2 tablespoons chopped fresh chives or green onions
Preparation:
Saute bacon in skillet until crisp; remove with slotted spoon, drain, then crumble. If using turkey bacon, use a little vegetable oil in the skillet. Add onion to drippings and sauté briefly; sprinkle with flour and stir until well blended. In slow cooker, combine corn, soup, broth, chopped bell pepper, potatoes, onion roux mixture, and bacon in slow cooker. Cook on low for 7 to 9 hours. Add evaporated milk and seasonings in 30 minutes before serving. Serves 4 to 6.
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