Wednesday, August 19, 2009

Corn Chowder - Crockpot OR Stovetop

1 lb bacon, cooked crispy and crumbled
6 Tbsp butter
2 to 3 garlic cloves, minced
1/2 cup flour
1 tsp basil
1/2 tsp salt
1/2 tsp pepper
2 (14 oz)cans chicken broth*
6 medium potatoes, skinned and diced
1 (14 oz) can corn
4 cups milk*

1. Add butter to large saucepan and turn on low. Stir in garlic until butter melted.
2. Add flour, salt, pepper, and stir until mixed well. Add chicken broth. Stir until thick.
3. Add potatoes. Bring to boil and stir occassionally until potatoes tender.
4. Stir in bacon, corn, and milk. Heat until hot, not boiling.

- Complete steps 1 and 2 above, and add to crockpot. Add potatoes, and cook on high 30 minutes. Reduce heat to low, and add bacon, corn, and milk. Cook on low 3-4 hours, or until potatoes tender.

* Instead of 2 cans chicken broth, I like to mix 4 cups water with 2 chicken-flavored seasoning packets from Top Ramen Noodle soup.
* You can add any vegetables you like to this: carrots, celery, etc.
* If you want a creamier taste, substitute canned evaporated milk instead of regular milk.

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