Potato corn chowder

Tonight’s dinner.

All in crockpot at once except corn and half and half (first photo). Corn put in halfway through. Low 6 hours. Turn to high. Add half and half/cornstarch. High 30-45 mins.

I added shredded chicken to my bowl, in addition to some chopped bacon on top.

If you want to add shredded chicken to whole pot, I’d put in before cream.

I cut my potatoes and vegetables a bit bigger than normal chowder, but that is what we like.

8 russet potatoes, peeled.

6 carrots

6 ribs of celery

1 medium diced onion

4 diced cloves garlic

3 cups thawed frozen corn (could use a few drained cans)

6 cups chicken broth (could do 4, but we want the volume)

1 tablespoon Worcestershire

Seasonings: 2 tsp salt, 1/2-3/4 tsp black pepper, 1 tsp paprika, 1 tsp thyme, 1/2 tsp rosemary, 1/2 tsp parsley, 1/8 tsp red pepper flakes, 3 bay leaves. Leave out red pepper flakes if don’t like.

2 cups half and half; mix some with 3-4 tablespoons cornstarch.

Bacon for topping.