Creamy Potato and Corn Chowder

I love fall days!  It puts me in the mood for rich hearty and filling soups and chowders!  This is a regular in our house.  Simple flavors, creamy texture and satisfying to the last spoonful!  Pair it with fresh rolls and you have a meal that will leave the entire family asking for seconds!

This recipe will make a large crock-pot full of chowder, but you can easily cut it in half.

Start by peeling around 16 medium potatoes.  Dice them and boil until tender.  Drain.

Place potatoes, 1 can of creamed corn and 1 lb of bacon cooked and crumbled into crock pot, set aside.

Add 1 cube butter, 1 onion chopped, 1 tsp garlic and 1-2 tsp fresh ground pepper to a pot.

Stir until butter is bubbly and onions look transparent.

Add 4 TBS flour (or 2 TBS cornstarch for gluten free)  Mix until flour combines with butter and onion mixture.

Add 4 cups whole milk or half and half to onions and constantly stir on medium heat until thick and bubbly (usually 5 minutes)

Add sauce to the crock pot and stir well.  Set to low and let simmer for 4-5 hours.  You can also simmer on the stove and eat sooner if you'd like.  I like to make it in the morning on a busy day and let it simmer in the crock pot, but it is ready to eat right away as well! This is a very thick chowder but you can add more milk if you like it thinner.

Serve with a little shredded cheese if desired.  Yummy!!!