Corn and Potato Chowder


Such an awkward day.

Not quite the end of the work week. But nowhere near the beginning.

Which is why, I believe, Thursday dinners should be just…fantastic. And easy. No, I take that back…Thursday dinners should be effortless. 

There should be nothing happening Thursday evenings except eating, watching re-runs of your favorite shows, soaking in bubble baths and cuddling with husbands. That is the law of this blog, and if you don’t like it, you can go elsewhere.

Who’s with me?

  • 8 slices of bacon, cooked and crumbled
  • 5 red potatoes, diced into ¼’s and not peeled
  • 8 cups frozen kernel corn
  • 1/2 medium yellow onion, finely chopped
  • 6 - 8 minced garlic cloves
  • 1 teaspoon Lawry’s seasoned salt
  • 4 cups chicken stock
  • 2 cups half & half or heavy cream
  • Salt & pepper
    • This needs a good amount of salt,  but it’s really up to your discretion exactly how much you put.
  • Shredded cheddar cheese (and any other additional toppings)

  • Throw all the ingredients in the crock pot.
  • Let sit on low 8-10 hours on low or 5-6 hours on high.
  • At the end of the day, use a potato masher and gently mash the potatoes inside the crock pot. 
    • You don’t have to remove the potatoes, and it should take less than 5 minutes to get a nice, thick, chowder-y mixture.
  • Combine everything well, top with shredded cheddar cheese and serve with warm corn tortillas. Corn tortillas go with everything.

What is the difference between corn and chowder? I still have no idea. Another good question: do I really care? If it tastes like this, then absolutely not.

Love and Tuesdays,

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