I found this recipe HERE!
3 slices of crispy cooked bacon, crumbled
1/4 cup onion, diced
2 cups creamed corn
1 cup chicken broth
1 pint light cream**
6 saltine crackers, crushed
1 cup shredded cheddar cheese
16 oz pkg frozen diced potatoes
salt and pepper to taste
Mix all ingredients together in a slow cooker. Cover and cook on LOW for 3-4 hours or until potatoes are tender. Serve with your favorite soup crackers!
*Recently I went to Mimi's Restaurant and had their Corn Chowder! I love cream soups...especially Corn Chowder because no one really make Corn Chowder any more. Anyway, as I was doing my "Blog Surfing" the other morning I accidentally found this recipe for Mimi's Corn Chowder! I was so excited so I of course had to try it! It was really yummy! So glad I doubled the recipe so we could have left overs!
**Ok, because I am cheap and won't pay almost $4.00 for 1 pint of cream, I decided to pay just over $3.00 for a gallon of whole milk and used that instead of the cream. After letting the soup cook for 3 hours, it wasn't thickening like I wanted it to (because I added milk instead of cream). So I created a Rue with 1/4 cup melted butter and a 1/3 cup flour (for a double batch). Then drained some of the milky part of the soup off the soup, added it to the rue, mixing it till all the lumps are gone. Add enough of the milky part of the soup to the rue until it is pourable, but still thick. Pour the Rue mixture into the crock of soup. Give it a stir and let it cook that last hour.