Monday, November 7, 2011

Crock Pot Corn Chowder

Original Recipe here

6 slices bacon
2pkgs frozen corn (10 oz each)
1 can cream style corn (16 oz)
1 tbsp Worcestershire sauce
2 c water
1/2 c onion, chopped
2 c potatoes, diced
1 tbsp sugar
1 tbsp seasoned salt
1 can chicken broth (16 oz)
1 c milk
1.4 c butter
corn starch

In skillet, fry bacon until crisp, remove and reserve.  Add onion and potatoes to bacon drippings, saute for 5 minutes.  Combine everything in Crock Pot except butter and milk.  Cover and cook on low 7 hours.  Pour 1.2 mixture into blender and puree until almost smooth.  Return to Crock Pot with milk and butter.  Cover and cook for 1 more hour.

I think this turned out good.  It was my first time ever making chowder.  We used the rest of the corn and potatoes from earlier in the week.  (the potatoes where those small finger length potatoes that come in 3 colors... which is why my picture may have more color than yours will- it was what we had).  Of course I forgot to get it started early so I had to cook mine on high for 4 hours instead of low for 7.  That may be why we had to use corn starch to help thicken it up some, because ours was still pretty creamy.  However, I liked this and will probably use it again.

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