Recipe: Potato Corn Chowder
We had Souper Wednesday this week at work (in lieu of Wienie Wednesday). We had 3 different soups, salad, rolls, dessert, crackers and toppings.
I made Potato and Corn Chowder. I can not comment personally on how it tasted because I ate the other people’s soups instead. But everyone that ate mine said it was good, but could have used a little salt. I skimped a little on the salt because I was afraid the bacon would make it too salty. Guess it didn’t.
This recipe is so easy it’s crazy. You just throw everything in the crockpot and let it go for 3 hours on high or 6 on low.
1 bag frozen hash brown potatoes (I used to O’brien kind)
1 can whole kernel corn
1 can cream corn
1 can evaporated milk (I used skim)
8 slices bacon, cooked and crumbled (I used the pre-cooked kind and just cut it up)
1/2 teaspoon salt
1/2 teaspoon Worcestershire Sauce
1/4 teaspoon pepper
It called for 1/2 cup chopped onion, but I omitted that on account of using the O’brien style potatoes.
To be honest, when I first put everything in the pot it kind of looked like something that someone had already eaten, but once it was cooked it looked (and smelled) quite tasty.
Em brought chopped green onion, shredded cheese, and bacon bits for toppings. I enjoy toppings on my soup.
