Crock Pot Corn Chowder

My sister-in-law Emily (yes, I have two sisters named Emily) gave me a crock pot and crock pot cook book as a wedding shower gift. I haven't used it as much as I'd like, but have made a couple of dishes. This dish many, many times. With working all day and my inability to get up early to prepare dinner for supper I have found this recipe to be super simple. In fact, Tuesday I came home for lunch and threw everything in, put the crock pot on low and headed back to work. I even managed to fit in some DVR'd Giada while home.

Crock Pot Corn Chowder

You'll need:

1 32 oz. box chicken stock

1 16 oz. bag frozen corn, thawed

1 medium onion, diced

3-4 red potatoes, pealed and cubed

1 rib celery, diced (my celery was very old, so I used celery seed this time and couldn't taste the difference)

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. coriander seed

1/2 c. half & half

Things I usually leave out but you may want to add:

1 red bell pepper, diced (I don't do peppers)

8 slices bacon, crisp cooked and crumbled (cooking the bacon is just one more step I don't do, plus I don't like to ave bacon scented hair until I take my next shower)

Dice the things that need diced.

Combine all ingredients (except bacon and half&half) in the crock pot. Cook on low for 7-8 hours.

Prior to serving partially mash up some of the soup/potatoes with a potato masher to thicken. Add half & half and turn crock pot to high to heat through.

Serve with bacon sprinkled on top (if you even do the bacon thing).