 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
|
Stop by the bakery for some rustic bread to accompany this hearty chowder. Ingredients:
1 pound baking potatoes, peeled and cut into 1/4 |
1 (14.75-ounce) can cream-style corn |
1 (14.5-ounce) can diced tomatoes |
1 (14-ounce) can chicken broth |
1/2 cup chopped onion |
1/2 cup coarsely chopped celery |
3/4 teaspoon dried basil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 bay leaf |
1 cup whipping cream |
1/4 cup butter or margarine |
4 bacon slices, cooked and crumbled |
Directions:
1. Stir together first 10 ingredients in a 5-quart slow cooker. Cover and cook on LOW 8 hours or until potato is tender. Add whipping cream and butter, stirring until butter melts. Ladle into bowls; sprinkle each serving with bacon.
2. Fix it Faster: Cook bacon in the microwave or substitute packaged fully cooked bacon, prepared according to package directions.
|
|