NANA DIANA'S CORN & POTATO CHOWDER-SO GOOD YOU'LL WANT TO CRY!

Well, it is still cold here in Wisconsin.

You've heard of Dumb & Dumber?

Well-here we have Cold and Colder.

Nothing like a good chowder
to warm your bones.

I have been making corn chowder 

for a long time.

However, each time I adjust the recipe a bit.

This is THE BEST RECIPE

that I have made up so far.

It is nice and thick and creamy

AND EASY...

Did I mention EASY?

I will give you the full recipe at the end.

Fry up 1/2 pound of bacon.

Use any old bacon cuz 
it doesn't have to look pretty...

you just want it for the taste.

Fry it till it is GOOD & CRISP.

Then drain the bacon.

 Put bacon on paper towels to drain
but save bacon grease in pan.

While the bacon get potatoes ready.
 Boil until they are almost done-
but not mushy.

While those are boiling

I microwave shredded carrots and chopped celery
and onions for about 4 minutes each.

When those are soft toss
them in the pan with the bacon grease
and saute for a couple of minutes.
Add cream of corn, onions, 
carrots & celery  to the pan 

with the bacon in it.

If you have a weak stomach look away...

SweetCheeks says it looks like someone 

"puked in the pot"

Stir in half and half and chicken broth.

Add the thyme, parsley and seasoning salt,

garlic powder (or chopped garlic) and pepper.

 Then stir in the potatoes.

I keep it warm in a crock pot until it is time to serve it.
It is SOOO good!

Recipe is at the bottom.

Oh- yeah!

You are in a for a treat.

Your hubby will lick his bowl-

just make sure he licks the 

RIGHT bowl-

NOT this one!

So-Here's the recipe:

Nana Diana's Easy Crockpot Corn & Potato Chowder

Ingredients:

1# bacon

2 large potatoes- Microwaved, baked or boiled until done

2 cans Cream of Corn

1 can Niblets Corn

2 large celery stalks- I use the leafy parts, too.-chopped

1/2 cup chopped onion (or reconstituted onion flakes)

4 to 6 cups of whole milk OR 

2 cups half & half & 32 oz chicken broth (or thin to taste)

1/2 to 3/4 teaspoon thyme

1 Tablespoon dried parsley

1/2 teaspoon Lawrey's seasoning salt

1 Tablespoon minced garlic (I use the one packed in oil)

                         OR- 1/2 teaspoon garlic powder

1 teaspoon salt-or to taste

Pepper to taste

Directions:

In Saucepan: 

Fry bacon until crisp.  Remove and save drippings.

In Crockpot:

Mix together 2 cans cream of corn and 1 can niblets corn. 

Add milk (or half & half and milk or half & half & chicken broth)

Stir in Thyme, Parsley, Lawrey's salt, garlic (powder or chopped garlic) and salt and pepper.  

Stir in 3/4 pound of the chopped bacon.-reserve a couple pieces for garnish.

Meanwhile:  Bake, microwave or boil  2 large potatoes until done.  Peel skin off and cut into bite sized chunks. Sometimes I leave the skins on.

Microwave onions, celery, carrots in glass bowl 4 minutes until soft.

Then toss chopped celery and onions & carrots into the hot bacon grease for a few minutes. When onions and celery are translucent transfer then to the crockpot.

Heat through on low and serve.  Makes 4 to 6 servings.

Note:  For some reason this demands more salt than most soups.  Add salt until it tastes "right" to you.

If you want a thicker chowder take about 1/3 cup flour and mix with 1/2 cup milk until smooth.  Slowly stir into hot chowder and let cook until thickened.

Garnish top of bowl with a few bite sized pieces of bacon.

Serve with a side salad and a loaf of French bread and the meal is complete.

This is even better reheated on the 2nd day- IF there is any left that is.

And...make sure that YOUR hubby doesn't turn into one of these after eating all that soup.

Not that I know what

THAT IS ALL ABOUT!!!!

Have a great weekend!!!