Slow Cooker Potato and Corn Chowder
1/2 lb. bacon, cooked and crumbled
5 medium potatoes, diced
1 large bag of frozen sweet corn
1 medium yellow onion, diced
1 c. chopped celery
2 cloves garlic, finely diced
1/2 tsp. seasoned salt
1 (32-oz.) container chicken stock
1/2 tsp. salt
1/2 tsp. ground black pepper
1 (16-oz.) container half-and-half cream
1. Combine all ingredients, except half-and-half, in the crock of a slow cooker.
2. Cover and cook on low for 8 hours.
3. Using an immersion blender, blend about half the soup. Add the half-and-half and continue cooking until heated through, about 15 minutes.