Crockpot Corn Chowder

I really love the types of dinner where you toss everything in the crockpot and have dinner ready in 8 hours without much extra work. A disclaimer on the photo - Brett took this photo the second night we had the chowder while I was at work. I asked him to garnish with some bacon, but my idea of garnishing with crumbled bacon is a bit different that his ;). But the chowder was pretty delicious and it lasted us for several days. I found this recipe on Mamalovesfood.com but changed it up a bit. Enjoy!

Ingredients:

1/2 pound cooked and chopped bacon
5 medium sized potatoes, peeled and chopped
3 cans whole kernal corn
3 cans cream style corn
1 yellow onion, chopped
1 1/2 cup chopped celery
6 cloves garlic, minced
4 cups chicken stock
2 cups half and half (you can use heavy cream)
salt and pepper

Combine everything but the half and half cream in a large crockpot and cook on low for 8 hours. After the 8 hours, the chowder will still be pretty thick and chunky. Remove half the chowder and blend it in a blender. Return the blended half to the crockpot, add the half and half, and cook for 15 more minutes or heated through. Season to taste with salt and pepper. Be aware, this makes a lot, so if you have a small family or don't want left overs for days, half the recipe. :)

Heather