Crock It! Potato And Double Corn Chowder


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Corn and soup. Two of my favorite things, and not necessarily in that order. So when I came across the Slow Cooker Potato and Double-Corn Chowder recipe on the Betty Crocker Web site, it was a no-brainer. I was hooked and immediately added the ingredients to my on-line shopping list. Oh, and the 15 minute prep-time was so tempting I just couldn’t be helped. Remember, I’m going to give you today’s “Crock It!” recipe as I found it first, then my tips on making it. With cooler weather coming this weekend, you may want to have these ingredients on hand. I do!

Potato And Double Corn Chowder

1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups)
1 can (15.25 ounces) Green Giant® whole kernel corn, undrained
1 can (14.75 ounces) Green Giant® cream-style corn
1 can (12 ounces) evaporated milk
1 medium onion, chopped (1/2 cup)
8 slices bacon, cooked and crumbled
½ teaspoon salt
½ teaspoon Worcestershire sauce
¼ teaspoon pepper

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What’s Next
1.In 3- to 4-quart slow cooker, mix all ingredients.
2.Cover; cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors.

Notes From My Experience
These are important!

  • The first time I made this I accidentally omitted the bacon- huge mistake. The recipe really needs it for flavor.
  • 4 cups of potatoes is way too much! I peeled and shredded 2 baking potatoes (for approximately 2 cups of potatoes) and cooked them in boiling water for about 5 minutes, drained them, then added to the mixture in the slow cooker. It creates more prep work, but is worth it.
  • Do not, and I repeat, do not under ANY circumstances even think about thinning this recipe with chicken broth. It will curdle and be ruined. (yes, I made that mistake once) Use milk to thin it.
  • Also, I would not cook this on high. It gets too hot too fast- only use the low setting on your slow cooker.

Good news- it freezes really well. I spend my winters making soups and freezing them to have for lunches-so much better than macaroni and cheese or chicken fingers. I’ll be adding this one to my frozen soup repertoire next fall.

Want to know more about my “Crock It!” series? Read all about it here.

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