Corn Chowder

Cheeky lit­tle feller!

  • Ingre­di­ents:
  • 1 lb. small red pota­toes, cut into 1‑inch cubes
  • 1⁄2 cup chopped onion
  • 2 bags (12 oz. each) frozen whole ker­nel corn
  • 3 cups chick­en stock
  • 1 tsp. salt
  • 1⁄2 tsp. ground pepper
  • 2 cups half-and-half
  • 2 tbsp. cornstarch
  • 1⁄2 lb. bacon, crisply cooked, crumbled
  • OPTIONAL: When serv­ing, gar­nish with: 
    • Shred­ded Ched­dar or grat­ed PAMERZAM!
    • Fresh thyme
    • Dill weed

In slow cook­er, mix pota­toes, onion, corn, broth, salt and pepper.

Cov­er; cook on high 3 to 4 hours, or until pota­toes are tender.

In small bowl, beat half-and-half and corn­starch with whisk until smooth. Stir half-and-half mix­ture and bacon into mix­ture in slow-cook­er. Cov­er; cook 10 to 15 min­utes longer or until slight­ly thickened.