Vegetarian Corn Chowder

I never thought I'd be turning this into a foodie blog, but I'm just so proud of the last few uber-delicious things I've come up with in my kitchen lately!

Today I'll share with you my own version of corn chowder. Easier, even, than pie!

I used a small 4-quart crockpot for this. Modify the amounts for a larger one.

Ingredients:

• 3 potatoes, skins left on and chopped into semi-bite size pieces 
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• half an onion, chopped
• 2 cloves of garlic, minced
• half a bag of frozen corn
• 1 can of creamed corn
• 1 can of cream of celery soup 
• 1 cup of water
• 1/2 cup of half & half
• 1/2 tsp. seasoned salt
• few dashes of salt & pepper

Method: 

1. chop & peel all vegetables needing so. 
2. combine all ingredients EXCEPT HALF & HALF in crockpot.  (Although I'll admit that I made this rookie mistake and dumped it in early and it worked out well. But that's normally not a good idea when making chowder.)
3. cook for 3-4 hours on high in crockpot or 5-6 hours on low. 
4. when vegetables are thoroughly cooked, blend about half of the soup in a blender and re-add to pot.
5. stir and enjoy. 
6. served well with scallions & shredded cheese on top. 

Especially yummy with buttered toast.