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
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!