This is a chowder that uses ingredients that I almost always have on hand, so it is quick and easy to throw together before work, and come home to on a nice fall evening. Relatively easy to double as well for extra large families or get togethers.
- 1 (16 ounce) bag frozen hash brown potatoes, thawed
- 1 (15 1/4 ounce) can whole kernel corn, undrained
- 1 (14 3/4 ounce) can cream-style corn
- 1 (12 ounce) can evaporated milk
- 1 medium onion, chopped
- 8 slices bacon, cooked and crumbled
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄4 teaspoon pepper
- Mix all ingredients together in crock pot and cook for 6-8 hours on low.
- Serving Suggestion: Top bowls of chowder with a little extra crumbled bacon and a little shredded cheese. Yum!
I used frozen shopeg and yellow corn vs the 1 can of regular corn, but did use the cream corn as well.
Added milk and half and half combo vs evaporated which I am not a fan of.Also added a bit of vegetable broth to thin the chowder out a bit.
More seasoning was needed for
me and I added quite a few scallions for color as well as for flavor.
I did garnish with bacon and grated white cheddar.
Thx for a nice easy recipe.
One quick note:
Made again for a friend ... the type of crock pot will matter. My older one took 6 hours, my new crock which I used the batch I just took to a friend cooks much hotter. 4 hrs was plenty, 6 would of been dried out.
This looks way better in the picture than it did in my crock pot. The flavor just isn't there either. I'm glad other people like it, but we don't. Sorry.
Very yummy even my picky husband ate a bowl. The reason people had bad results w/ consistency is they used the frozen corn need to use canned corn...I really loved it and plan to make again soon