Ingredients

The following ingredients have 4 Servings
  • 8 ounces ½ pound bacon, cooked until crispy and crumbled
  • 2 ½ pounds Russet potatoes (approximately 5 medium sized potatoes, NOT peeled, diced in ¼ 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)
  • ½ teaspoon seasoned salt
  • 32 ounces 4 cups chicken stock
  • 16 ounces 2 cups half and half or heavy cream
  • salt and pepper (to taste)

Instruction

  • Combine all ingredients EXCEPT half & half in the slow cooker.
  • (SLOW COOKER) Cook on low for 8 - 10 hours or high for 4 - 6 hours.
  • (INSTANT POT) Cook on manual (high pressure) 10 minutes then do a 10 minute natural pressure release.
  • Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
  • Add half and half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.