Prep 5 mins
Cook 6 hrs
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.
Oh. My. Gosh. This is soooo good, my whole family raved about it. Just absolutely delicious! I served it with some whole grain buns and it was a filling and satisfying meal for us. I did make a couple of changes though. After buying all of the ingredients and planning it for dinner, I quickly realized I hadn't even read the title correctly and didn't see that this was a crock pot meal, LOL! Not to worry, I just threw it all on the stove top in a pot, and added some 2 percent milk as I went along to thin it out as it was really thick. I can't say how much milk I added, I just eyeballed it as I went along until it looked right. Creamy, but not too thick. I'll make this a thousand times more, it was THAT good!
We loved this chowder! I fixed this as the recipe directed, but found that I had to add 1 1/2 cups of chicken broth after 4 hours. It was starting to stick to the bottom and get to brown on the sides. The addition of the broth made it just right and the flavor was delish! Thanks, Carole in Orlando