Welcome back to another edition of Show Your Stuff. This week my husband is trying out a new corn chowder recipe. We have a soup contest coming up at our local church and is going to enter this recipe.
Corn Chowder with bacon and potatoes
1 lb. bacon fried crisp, patted dry and crumbled
2 1/2 cup milk
3 can cream corn
2 cup frozen hash browns
1 onion (diced)
2 Tablespoons butter
1 cup chopped celery
salt and pepper to taste
2 Tablespoons paprika
Prepare bacon and set aside. In a skillet saute onion and celery until sweating. Add all ingredients to slow cooker and cook on high for 4 - 5 hours, then reduce heat to low and cook additional 1-2 hours. Serve with sour cream, shredded cheddar cheese, and tortilla strips.