I’m pretty crazy over soup lately. Maybe it’s the “winter months” (I say that somewhat sarcastically because it barely dips below 60 here, even in February) or just that I love soup in general, but ever since I tried making the Loaded Baked Potato Soup a few weeks ago, I knew I had to try another soup recipe. But what to make? As I was looking through our pantry the other night, it hit me – Corn Chowder! Why you ask? Well, I’ve had some great corn chowder at restaurants but canned corn chowder can be pretty yucky. I’ve tried different brands, but nothing seems to taste quite right. I decided it was time to make my own.
So I found a corn chowder recipe using the crock pot and decided to give it a whirl. I modified it a bit by adding more onion, bacon, and pepper to give it a little extra kick. I was a little concerned about using evaporated milk, since I don’t cook with it very much, but the delicious smell that came seeping out of the crock pot and filled my house after just one hour of cooking was very reassuring. And it only got better from there. By the time this soup was done cooking, I couldn’t wait to try it…and it didn’t disappoint. So much so, that I actually put it in tupperware before asking my husband if he wanted seconds. Hey, when a soup is that good, a girl needs to have some leftovers for week day lunches!
You will need:
(1) 15 oz can sweet yellow corn (undrained)
(1) 14.75 oz can of cream style corn
16 oz of frozen hash brown diced potatoes
(1) 12 oz can of evaporated milk
3/4 cup chopped onion
1/3 cup bacon bits
1/2 tsp Worcestershire sauce
1 tsp salt
1/2 tsp pepper
(1) 15 oz can sweet yellow corn (undrained)
(1) 14.75 oz can of cream style corn
16 oz of frozen hash brown diced potatoes
(1) 12 oz can of evaporated milk
3/4 cup chopped onion
1/3 cup bacon bits
1/2 tsp Worcestershire sauce
1 tsp salt
1/2 tsp pepper
Step 1 – Throw everything in the crock pot and stir until combined. Don’t panic – it will be thin.
Step 2 – Cover and cook on low for 6-8 hours, stirring every couple hours. Okay, technically, you don’t have to stir it, but I did.
Step 3 – Top with cheese, bacon, or leave it plain (like I did). Serve!Does it get any easier than that? I think not! And as concerned as I was about the consistency being too thin, this soup really thickened up in the last 2-3 hours that it cooked. And even making it in my small crock pot provided enough for dinner plus several lunches during the week, which was a nice treat to take to work with me.
If you love soup, you have to try this recipe!
This looks really really good. Thanks for sharing!
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