Thursday, May 31, 2012

Slow Cooker Potato and Corn Chowder



I know Chicago can have it's share of crazy weather but today it's only 50 degrees and pouring rain and Monday it was in the 90's! Anyway, with this cold damp weather I decided to make a hearty soup even though tomorrow is June 1st. I love this soup and it is really easy to prepare. You basically just toss everything in the slow cooker and let it do it's thing for 6-7 hours.

Slow Cooker Potato and Corn Chowder

Ingredients
1  bag (16 ounces) frozen hash brown potatoes, thawed
4 cups whole kernel corn
1 can cream-style corn
1 can (12 ounces) evaporated milk
1 cup shredded sharp cheddar cheese
1 medium onion, chopped (1/2 cup)
8 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

In 3- to 4-quart slow cooker, mix all ingredients except shredded cheese. Cover; cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) during the last 30 minutes of cooking time add in shredded cheese. Stir and top with extra crumbled bacon if desired. Enjoy!

4 comments:

  1. Frozen hash browns to make soup? Why have I never thought of that???
    Thanks for the recipe! :-)

    ReplyDelete
  2. Frozen hash browns to make soup? Why have I never thought of that???
    Thanks for the recipe! :-)

    ReplyDelete
  3. Yum! Love soup on a cold day. I was born and raised in Chicago so I know how chilly those damp days can be!

    ReplyDelete
  4. I'm always looking for yummy slow cooker recipes. Bookmarking this!

    ReplyDelete

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