Reba & Crosby

I pinned it, corn chowder.

What’s a cookbook?

That is the question today? Leslie wanted to make have me find her soup recipe pinned and I think this is it.  In order to save me some pinterest frustration, I figured we’d add it here.

OK so my first guess was incorrect. Here is the one Leslie’s preferred corn and potato chowder for the kitchen helper. Like I said sometimes were are not seeing the same PINS.


  • 8 ounces 1/2 pound bacon, cooked until crispy and crumbled
  • 2 1/2 pounds Russet potatoes approximately 5 medium sized potatoes, NOT peeled, diced in 1/4 inch cubes
  • 8 cups about 2 pounds kernel corn (I used frozen)
  • 1 medium/large sweet yellow onion finely chopped
  • 1 cup chopped celery
  • 6 – 8 garlic cloves crushed
  • 1/2 teaspoon seasoned salt
  • 32 ounces 4 cups chicken stock
  • 16 ounces 2 cups half and half or heavy cream
  • salt and pepper
  1. Combine all ingredients EXCEPT half & half in the slow cooker.
  2. Cook on low for 10 hours or high for 6 hours.
  3. Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
  4. Add half and half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.

I think this is the Recipe Leslie likes.

A Sly and Creamy Corn Chowder


  • 2 tbsp good quality butter
  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 2 celery stalks, chopped
  • 3 tbsp all purpose flour
  • 3 cups (24 oz) chicken or vegetable stock
  • 1 1/2 cups (12 oz) milk
  • 2 medium to large potatoes, diced into bite sized pieces
  • 2 cups (12 oz) fresh or frozen corn, preferably organic
  • Kosher or sea salt and freshly ground pepper

Heat the butter and oil in a large pot. Add the onion and celery and sauté over medium high heat for about 7 minutes, before adding the flour.

flour into celery and onions for corn chowderStir vigorously so that the flour cooks, but doesn’t brown, for about 4 minutes. Begin adding the stock a little at a time, while continuing to stir until all the liquid has been added.

Stir vigorously so that the flour cooks, but doesn’t brown, for about 4 minutes. Begin adding the stock a little at a time, while continuing to stir until all the liquid has been added.

Next, add the milk and stir well. Add the diced potatoes and 1 teaspoon of salt, and allow to simmer for about 8 minutes, stirring often, before adding the corn.

adding corn to chowderSimmer for an additional 8 to 10 minutes or until the potatoes are cooked. Now, for the trick which thickens and improves the overall flavor of this chowder: puree about a cup or so of the soup. Return it to the pot and stir well.

pureed corn chowderTaste, adding salt if necessary and some black pepper. Serve hot


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