10/24- Easy Corn Chowder

Another one from the Crock Pot cookbook, and it's a keeper! Again, it's super easy, and it's absolutely made for these cool Fall nights. It's awesome!

2 cans (14/5 ounces) chicken broth
1 bag (16 oz) frozen whole kernel corn, thawed
3 small red potatoes, peeled and cut into 1/2-inch pieces
1 red bell pepper, diced
1 medium onion, diced
1 rib celery, sliced
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground coriander
1/2 c heavy cream
8 slices bacon, crisp-cooked and crumbled

1. Place broth, corn, potatoes,  ell pepper, onion, celery, salt, black pepper, and coriander into Crock Pot slow cooker. Cover; cook on LOW 7 to 8 hours.
2. Partially mash soup mixture with potato masher to thicken. Stir in cream; cook on HIGH, uncovered, until hot. Adjust seasonings, if desired. To serve, sprinkle on bacon.

I thought mashing it with the potato masher sounded weird, but it really made a huge difference. It takes some time to get it to actually work, so keep on mashing until you start to notice a difference. This soup is seriously good. The kids weren't as crazy about it as Joe and I were, but that could be because of the pepper. The next chilly night you see coming, try this out. You won't regret it!