Crock-Pot Corn and Potato Soup
So many corn and potato soups are thick like a chowder or they are cream based. This recipe however is more “brothy” (is that a word?) and comes together rather quick. I like to make this soup in the morning (it just takes about 30 minutes to prepare the ingredients) and toss it in the slow cooker and let it simmer away all day. When I am feeling sick or just too tired to cook something fancy this is one of my go-to recipes.
There is a little pre-cooking involved with the onion. This just mellows the onion flavor out a bit so that it does not over-power the soup. If you like a more pronounce onion flavor then my all means skip that step and just toss the onion in with the rest of the soup ingredients.
Once you have cooked your onion however the rest of the ingredients (chicken broth, diced potatoes, frozen corn, a smidge of half and half *feel free to use the fat-free version to skim some calories* and a little pepper to taste) in the slow cooker, turn it onto high and let it do it’s thing for 8 hours.
I like to serve this recipe with some dinner rolls for sopping up the juices in my bowl but a nice garden salad makes a great accompaniment too!