Winter Warmth Chowder with Potato Croutons
This slow cooker chowder will warm you up on chilly days, it's easy to make, and garnished with tater tots and bacon
Ingredients
- 20 oz frozen shredded hash browns
- 16 oz corn
- 2 cups mirepoix {equal parts chopped carrot, celery, onion}
- 4 cups 32 oz. chicken broth
- 1/2 lb bacon strips {I used thick slices Applewood Smoked bacon}
- 1 can Cream Of Chicken & Mushroom Soup or cream soup of choice
- salt & pepper
- 8 oz cream cheese cubed {low fat is fine, but don’t use fat free, it won’t melt}
- 8 oz cheddar cheese cubed
- chopped green onions optional garnish
- 6 slices bacon optional garnish
- grated cheddar optional garnish
- cooked tater tots optional garnish
Instructions
- Cook bacon until crisp. Drain on paper towels. Pour off grease from pan, reserving 1-2 T. Saute mirepoix in reserved bacon fat until softened, covering pan with a lid for a few minutes to steam the vegetables.
- Place potatoes in greased or lined slow cooker. Add broth and vegetables. Season with salt & pepper. Stir in cream soup. Cover and cook on low for 6 hours. Add cream cheese and cheddar cubes. Stir. Replace cover and cook for 1 more hour. Stir again before serving
- Just before serving cook tater tots according to package directions, and reheat bacon for a few seconds in microwave. Garnish soup with bacon, green onions, grated cheddar and tater tots