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      Title: Slow Cooker Mexican Corn & Potato Chowder
 Categories: Vegetables, Potatoes, Herbs, Chilies, Poultry
      Yield: 4 Servings

      1 c  Onion; chopped
      2 tb Bacon dripping
      1 tb Unsalted butter
    1/2 c  Celery; diced
      2 c  Corn niblets *
      1 c  Potato; diced
    1/2 c  Heavy cream
  1 1/2 c  Chicken stock
      1 c  Water or more chicken stock
      2 tb Taco seasoning
    1/2 ts Cumin
    1/2 ts Garlic powder
    1/4 ts Cayenne; or more
    1/4 ts Salt; to taste
    1/4 ts Fresh ground pepper

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           Fresh cilantro
           Diced green chilies
           Black beans; cooked
           Cheese; shredded
           Dairy sour cream
           Bacon; cooked, diced
           Salsa

  * Green Giant has a product called "Mexi-Corn" which is regular
  yellow corn niblets mixed with finely diced red bell pepper and
  red pimientos. I use it mostly for "pretty" as the flavour isn't
  much different from the regular niblets. - UDD

  Combine all ingredients in a 6 qt slow cooker.

  Set cook time to low and cook for 6 to 8 hours.

  Stir chowder, then taste. Season to taste, as needed.

  If desired, lightly mash a portion of the chowder with a potato
  masher, pastry knife or with a large fork. This will help to
  thicken the liquids a bit and make it more of a soup than a stew.

  Serve with optional toppings.

  Recipe FROM: https://thenourishinghome.com

  Uncle Dirty Dave's Kitchen

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