South of the Border Corn Chowder

I am on a soup kick, lately. Actually, I think I am on a crock-pot kick lately. It makes it so easy to start it in the morning and have dinner done and out of the way. Just add some corn bread or the recipe suggests just serving this with corn chips. Easy! You could leave out the jalapeno for milder flavor. This recipe is from a cook book I got at the library a while back- The Southern Living Slow Cooker Cook Book. This was an "Editor's Favorite."

3 large potatoes, peeled and cut into 1/2 inch cubes (about 1 3/4 lbs.)

1 (16 oz.) package frozen whole kernel corn, thawed

2 (14-oz.) cans chicken broth

2 celery ribs, chopped

1 jalapeno pepper, minced

1 tbsp. minced garlic

1 1/2 tbsp. chili powder

1 1/2 tsp. salt

1 cup whipping cream

1. Combine first 8 ingredients in 4-quart slow cooker

2. Cover and cook on LOW 8 hours or until potatoes are tender

3. Stir in cream. Using a potato masher, partially mash potatoes in slow cooker until chowder is desired consistency. (Makes 10 cups)