Monday, November 8, 2010
I found a basic recipe for this dish online and tweaked it to suit our tastes. It's wonderful, and cooking it in the crockpot makes the whole house smell SO good!
1 lb. bacon, diced small
1 medium onion, diced small
2-1/2 lb. potatoes, peeled and diced small
3 cans whole kernel corn (NOT drained)
1 can creamed corn
2 cans cream of chicken soup
2 cans cream of potato soup
1 can evaporated milk
salt and pepper to taste
Cook potatoes in large pan in water until done. Drain, reserving 1/2 cup potato water. Place potatoes and water into crockpot.
While potatoes are cooking, in a medium skillet cook bacon and onion together until bacon is cooked but not crisp, and onion is golden. Drain off grease, place bacon and onion in crockpot.
Add cans of soup, kernel corn (liquid and all), creamed corn and evaporated milk to crockpot. Stir until well blended.
Cover crockpot, turn to low, and forget about it for a few hours!
NOTE: If chowder seems a little thin, use instant potato flakes (about 1/4 cup at a time) to thicken it up during the last hour of cooking.
NOTE: With bacon being in the recipe, I did not need to add any additional salt. However, I did add some pepper to give it a little extra flavor.