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Crockpot Corn Chowder

April
  • 255 minutes
  • Serves

INGREDIENTS

8 oz

bacon, cooked until crispy and crumbled

2 1/2 lb

Russet potatoes (approximately 5 medium sized potatoes, NOT peeled, diced in 1/4 inch cubes)

8 cups

about 2 pounds kernel corn (I used frozen)

1

medium/large sweet yellow onion (finely chopped)

1 cup

chopped celery

6

garlic cloves (crushed)

1/2 tsp

seasoned salt

32 oz

chicken stock

16 oz

half and half or heavy cream

salt and pepper