Corn and Potato Chowder

Here is a warm soup for these cool temps we are having.

Corn and Potato Chowder

1 pound baking potatoes, peeled and cut into 1/4" cubes (about 2 cups)
1 (14.75-ounce) can cream-style corn
1 (14.5-ounce) can diced tomatoes
1 (14-ounce) can chicken broth
1/2 cup chopped onion
1/2 cup coarsely chopped celery
3/4 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 cup whipping cream
1/4 cup butter or margarine
4 bacon slices, cooked and crumbled

Stir together first 10 ingredients in a 5-quart slow cooker.
Cover and cook on LOW 8 hours or until potato is tender.
Add whipping cream and butter, stirring until butter melts.
Ladle into bowls; sprinkle each serving with bacon.

Yield: 6 cups

Have a warm cozy evening and I'll see you Cuttlebugers tomorrow.