Stop by the bakery for some rustic bread to accompany this hearty chowder.
1 pound baking potatoes, peeled and cut into 1/4
1 (14.75-ounce) can cream-style corn
1 (14.5-ounce) can diced tomatoes
1 (14-ounce) can chicken broth
1/2 cup chopped onion
1/2 cup coarsely chopped celery
3/4 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup whipping cream
1/4 cup butter or margarine
4 bacon slices, cooked and crumbled
How to Make It
Stir together first 10 ingredients in a 5-quart slow cooker. Cover and cook on LOW 8 hours or until potato is tender. Add whipping cream and butter, stirring until butter melts. Ladle into bowls; sprinkle each serving with bacon.
Fix it Faster: Cook bacon in the microwave or substitute packaged fully cooked bacon, prepared according to package directions.