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There is nothing better on a chilly night than a warm bowl of soup.
Lately, it’s been cold… and by cold I mean California cold. About 65 degrees. It’s the time of year that Southern Californians bring out their scarves and sweaters for no reason. We are a little dramatic here.
I decided to try a soup recipe I found on Pinterest before Summer gets here.
This Corn Chowder was delicious and very simple to make.
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Crockpot Corn Chowder

Ingredients

  • 6-8 potatoes (peeled and diced)
  • 1 Can cream corn
  • 1 Can whole kernel corn
  • 2 Cups chicken broth
  • 8 Ounces diced ham
  • 1 Cups diced onions
  • 1/4 Cup butter
  • 2 Cups half and half

Instructions

  1. Place potatoes, both cans of corn, chicken broth, ham, and onions in slow cooker.
  2. Cook on low for 7-8 hours.
  3. Mash the mixture to your desired consistency and then add the butter and half and half.
  4. Cook for an additional 30 minutes on high, and you are set
  5. (I shortened the time and cooked on medium until my desired consistency)
.This recipe inspired me to search for more soup recipe’s. Next up is tomato basil soup, yummy!!

(This is my first blog post with my new camera. I absolutely love it and can’t believe what a difference it makes!)
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