Corn Potato Chowder


½  pound sausage, cooked and crumbled (and drained)

2  ½ pounds Yukon gold potatoes (approximately 5-6 medium sized potatoes), peeled, diced in 1/4 inch cubes

6 cups kernel corn (I used frozen)

1 medium onion, finely chopped

6  garlic cloves, crushed

1 teaspoon cumin

½ teaspoon crushed red pepper

32 ounces (4 cups) chicken stock

16 ounces (2 cups) half & half (or half heavy cream, half milk)

salt & pepper


Combine all ingredients EXCEPT half & half in the slow cooker. Make sure you add some salt & pepper at this point because the potatoes need it for flavor.

Cook on low for 10 hours or high for 6 hours.

Blend a little less than half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).

Add half & half and continue cooking, uncovered, for about another 10 minutes, or until heated through. Salt and pepper to taste.