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