My mom’s recipe for Crock Pot Corn Chowder – you can’t go wrong when it’s mom’s recipe!
Originally posted March 8, 2011 – this past week in Utah has been C-O-L-D. Gone are the nice fall afternoons, and instead, we are welcoming snow. We all know how I feel about cold weather, but the one shining light is that I can now eat soup 4 times a week and not feel bad about it. This Crock Pot Corn Chowder is so easy, and insanely delicious. It comes from my mom, so you know it has to be good!!
Growing up, I remember having the same probably 10-15 meals over and over. I think we were on a 2 week rotation. I don’t think I often complained, because I really love my mom’s cooking. But I think she just cooked to survive – to keep our bellies full. These days, I know she plays around a lot more in the kitchen. But it still throws me off to find a recipe that she has written down that I haven’t tried. But since I love my mom’s cooking, I always know if it has her name by it – I’m going to love it!!
I was looking through a family cookbook while menu planning, and I saw this recipe for this crock pot corn chowder. It’s one of those recipes from my mom that I don’t remember ever trying. And it is a slow cooker recipe, and we know I’m always on the lookout for a good slow cooker recipe! So I put it down. Later that week, before I made the recipe, I had to call my mom with a question about the recipe, and she raved at how much she likes this chowder. Then I really knew I was excited to try it out!
It doesn’t get much easier than this recipe. And it really is perfect. It’s a little different in that you don’t cook it with all of the liquid the whole time, so the potatoes that are along the edge of the slow cooker get nice and brown, which I thought really added a ton of flavor. You will want to make sure it doesn’t cook too long, though, because of the lack of liquid. Another thing I really love about this crock pot corn chowder is that it is really made from things I always have on hand. And while I used frozen corn, (it is winter in Utah, after all!), this would be a great way to highlight the fresh corn of summer. In fact, it gave me a much needed look into summer!
SEE HOW TO MAKE IT HERE:
My mom’s recipe for Crock Pot Corn Chowder - you can’t go wrong when it’s mom’s recipe!
- 2 cups potatoes, peeled and cubed
- 2 cups fresh or frozen corn
- 1 16-oz can creamed corn
- 6 slices bacon, fried until crisp and crumbled
- 1 tablespoon sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 cup half and half (can substitute chicken broth or cream, if desired)
- additional crumbled bacon, for serving
Combine the potatoes, corn, creamed corn, bacon, sugar, Worcestershire sauce, seasoned salt and pepper in a slow cooker and cook on high for 3-4 hours.
Add in the half and half and cook an additional 15-20 minutes, until heated through.
Serve topped with additional bacon, if desired.
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