Corn Chowder
From Adrianne Campbell’s Mom
Recipe type: Main Dish, Soup
  • 2 small onions, chopped
  • 4 slices of bacon
  • 2 celery stalks,chopped
  • 2 potatoes, chopped (Jane note: I leave the skins on, but you can peel them if you like)
  • 4 cups corn (frozen or canned)
  • 4 cups chicken broth
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  • 1 Bay leaf
  • 1 teaspoon. salt
  • ½ teaspoon pepper
  • 2 tablespoon butter
  • 2 tablespoon flour
  • 1½ cups cream or half n’ half
  • 1 cup grated cheddar cheese
  1. Cook onions, bacon & celery, put in slow cooker. Add potatoes, corn, broth, bay leaf, salt & pepper. Cook on low for 8-10 hours. Take bay leaf out and throw away. On the stove top, melt butter, add the flour so it makes a paste. Cook until light brown. Slowly add the cream to the paste, heat until it thickens. DO NOT BOIL! Move it from the heat, add the cheese and mix until melted. Add this mixture to the slow cooker mixture. Stir well and serve.
Recipe by This Week for Dinner at