Dinner Monday night was thrown into the slow cooker that morning. I got the recipe from a friend who I gave my old slow cooker to when I bought a new one. I’m addicted to this thing! Anyhow, she was seeking out cookbooks for slow cookers, and she brought leftovers in to work one day, and they were delicious! So I decided to have a go at it.
I used the shredded kind of hash browns, and the bag was a little smaller than what the recipe calls for, but it made it REALLY thick. My friend used the small diced kind, and I think it gives it a better consistency. It’s probably the best soup that’s come out of my slow cooker thus far. I garnished it with some chives from my herb garden, which added great color, and a nice bit of extra onion flavor.
Potato and Double Corn Chowder
Betty Crocker’s Slow Cooker Cookbook
1 bag 16 ounces frozen hash brown potatoes, thawed (4 cups)
1 can 15 1/4 ounces whole kernel corn, undrained
1 can 14 3/4 ounces cream-style corn
1 can 12 ounces evaporated milk
1 medium onion, chopped (1/2 cup)
8 slices bacon , cooked and crumbled
½ teaspoon salt
½ teaspoon Worcerstershire sauce
¼ teaspoon pepper
½ lb. chicken breast, cut in half inch pieces, sautéed
Mix all ingredients in 3 1/2 to 6-quart slow cooker.
Cover and cook on low setting 6 to 8 hours (or high heat setting 3 to 4 hours) to develop flavors.
A great way to use leftover cut-up cooked turkey or chicken is to add it to this chowder for a hearty one-dish meal. Or use cut-up fully cooked ham instead of cooking and crumbling bacon.
MacGourmet Rating: 4 Stars