When it’s cold, I just want to break out the slow cooker and make soups, stews, chilis, or all of the above. This one seemed easy enough and combined all the starchy goodness of potatoes and sweet corn and had smokey bacon for good measure.
Originally, it only wanted a quart of stock, but alas, that was not enough for the amount of vege in the cooker. The cooker kept shutting off, actually. So I added in more and found it worked out well. I decided to blend all of the soup and left it only a smidge lumpy as I felt it needed to have a bit of texture. If you really wanted it smooth, I would put it through a strainer before you add the half and half, but be prepared to be patient.
The flavor is spot on, but due to the starch level, you will need to add salt. It does absorb a lot. I’d also suggest rinsing the potatoes before cooking them – that will help a great deal.
Note: You can opt for vegetable stock, bypass the bacon and make this vegetarian very easily!
Yields 3 to 4 Quarts
8 Ounce(wt)s bacon, cooked, drained & crumbled
2 1/2 Pounds potatoes, Russet not peeled, 1/4-in cubes
8 Cups corn, frozen (I used half white and half yellow)
1 Large onion, white finely chopped
1 Cup celery chopped (about 5 stalks)
8 Cloves garlic, fresh crushed
1/2 tsp salt, seasoning
48 Ounce(fl)s broth, low-sodium chicken
16 Ounce(fl)s half and half
1 to taste salt and pepper
Combine all ingredients EXCEPT half & half in the slow cooker.
Cook on LOW for 10 hours or HIGH for 6 hours.
Blend the soup using an immersion blender (or just scoop it into your upright blender or food processor in batches then return to slow cooker).
Add half and half or heavy cream and continue cooking, uncovered, for about another 15 to 30 minutes, until heated through. Salt and pepper to taste.
Serve and enjoy!