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Chip Fortune: "I made exactly how u directed but, I put raw pota…" Read More
22Ingredients
4Hours
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. bacon (cooked until crispy and crumbled)
- 2 1/2 lb. russet potatoes (approximately 5 medium sized potatoes, NOT peeled, diced in 1/4 inch cubes)
- 8 cups corn (kernel, I used frozen)
- 1 yellow onion (medium/large sweet, finely chopped)
- 1 cup chopped celery
- 8 garlic cloves (crushed)
- 1/2 tsp. seasoned salt
- 32 oz. chicken stock
- 16 oz. heavy cream (or half and half)
- salt
- pepper
- 8 oz. bacon (cooked until crispy and crumbled)
- 2 1/2 lb. russet potatoes (approximately 5 medium sized potatoes, NOT peeled, diced in 1/4 inch cubes)
- 8 cups corn (kernel, I used frozen)
- 1 yellow onion (medium/large sweet, finely chopped)
- 1 cup chopped celery
- 6 garlic cloves (crushed)
- 1/2 tsp. seasoned salt
- 32 oz. chicken stock
- 16 oz. half-and-half cream
- salt
- pepper
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Reviews(2)
Chip Fortune 2 years ago
I made exactly how u directed but, I put raw potatoes in crock pot I didn’t want them mushy, i sautéed celery carrots onion till soft then add, and I added 2 bay leafs , 2 bags of frozen fresh corn I had and cream corn , turned out perfect