The weather outside yesterday was overcast, with intermittent sprinkles, and as soon as I had looked out the window, I quickly decided corn chowder would be on the dinner menu. I knew my day would be packed with gardening, cleaning and running errands, so I pulled out the crock pot and tossed {almost} everything in.

I don’t know about you, but I’m feeling pretty pumped about this fall.  As soon as the tomato harvest is over, I have a feeling I’ll be spending more time in my footed pajamas than in the garden.

* You can make this recipe without the bacon, but everything is better with bacon if you ask me.

Ingredients

3 cups corn kernels {I used fresh corn}
8 oz small potatoes, quartered
8 slices cooked bacon, chopped
1 onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper to taste
3 cups chicken broth
3 cups milk {I used 2%}
1/4 cup butter

Directions

Combine the first 8 ingredients in slow cooker, cover and cook high for 4 hours or on low for 8 hours.  Stir in milk and butter and cook for an additional hour.
Serve with warm rolls or buttered toast.

Want to spend less time in the kitchen and more time doing the things you love?  Check out the book Fix-It And Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes By Phyllis Pellman Good.  The reviews are awesome and Amazon currently has it on stock.