Monday, October 5, 2009

The masses are demanding Double Corn Chowder

I had a laaaazy day on Sunday.  It was wondrous.  I spent the ENTIRE day in wool socks, yoga pants, and my 13 year old OSU sweatshirt.

I watched a ton of football, and lit candles, and filled the house with the wonderful aroma of a crockpot recipe I found in my trusty Betty Crocker cookbook.

And then I posted about it on my Facebook page, and got bombarded with requests to share the recipe.  So, here you go!

Potato Double Corn Chowder

pota corn chow

1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups)

1 can (15.25 ounces) whole kernel corn, undrained

1 can (14.75 ounces) cream-style corn

1 can (12 ounces) evaporated milk

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.  Cover; cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors.

Here are my personal, non-Betty Crocker approved tips:

1. Have your hubby surprise you with a pancake breakfast the day before you plan to make this recipe. That way, you already have bacon cooked and ready to crumble into the chowder.

2. I wish I would have sprayed the sides of my crockpot with cooking spray; the sides are not-quite-burnt, but they are going to be a PAIN to clean.

3.  Jim and I both liked the flavor, but think something is missing.  We have yet to put our finger on it.   Maybe green chiles?  It just needed a little more kick.

4.  I think 6-8 hours, even on low, is more than sufficient to cook this.  As Jim put it, the consistency ended up being “like the insides of a lima bean.”  Gross to think of, but surprisingly accurate.

5.  Also, I didn’t bother with a real onion; I just used onion flakes I had in the pantry.

Hope you all enjoy this recipe!  It was a great football-watching meal, paired with milk and blueberry muffins.  Have a great week, y’all!

10 comments:

Katrina Chambers said...

Looks delish! Wish I had the time to make it haha :)

Sara said...

*whispers* I just noticed you're at 102 followers. ;)

Looks like a recipe I might try for mid-week with some corn bread! I'm already planning on adding garlic. LOL

VanderbiltWife said...

I find that with a lot of Betty recipes--just missing a little "something." If you're feeling industrious, you might try roasting the corn in the oven to give it a deeper flavor. Or adding a little bit of cayenne pepper.

I love chowders, though. Yum!

Valerie said...

I'm not really a chowder eater, but this looks really good. I might have to try it. (and I'd be adding garlic too.)

Stacy D said...

YUMMMMM.... I will be making this next weekend!!! :)

The Niemeyer Nest said...

YUMMY! Perfect supper for a rainy night.

Kelly said...

Sounds yummy, I think adding some green chilis and garlic would be great. I'm putting it on our list! Thanks for sharing!!

Jenn said...

One of the best inventions by Reynolds is crock pot liners! I don't do anything in the crock pot without a liner anymore. When you're done, remove the liner, throw it in the trash. And, wa-la, you have a clean crock pot! (BTW the recipe sounds wonderful. I really like suggestion #1.)

Kendra said...

Yummm....that sounds perfect for a fall evening!

Anne said...

Reynolds Crock Pot liners? Sounds excellent!

Don't you think with this recipe if I just cubed up a fresh potato or two I would get the same delish result--perhaps not so mushy?

Anne

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