This is another recipe out of my long-neglected Betty Crocker cookbook. I have absolutely no complaints about this soup, and I’ve actually made it three separate times now, so I figured it was time I actually write about it! It’s easy to make, and it heats up really well. It takes about 3 hours in my slow cooker.

You’ll need 16 oz. of hashbrown potatoes, 1 can whole kernel corn, 1 can creamed corn, 1 can evaporated milk, 8 slices bacon, onion, salt, pepper, and Worcestershire sauce.

Put your potatoes in the slow cooker. The recipe calls for 16 ounces, thawed. I could only find 32 ounce bags, so I eyeballed about half the bag, and I’m too impatient to wait for them to thaw. It turned out fine.

Add in one can of whole kernel corn, undrained.

And one can of creamed corn. This would be why they call it “double-corn” because I’m sure that wasn’t completely obvious already.

Pour in one 12 oz. can of evaporated milk.

Toss in some diced onion. I think the recipe calls for a medium onion, or 1/2 cup. I had some already diced left over from another meal, so I just dumped in a handful. I’m not too big on onions, so I sure wasn’t going to be crying if I didn’t get enough in there.

1/2 teaspoon of salt…

1/4 teaspoon pepper…

And 1/2 teaspoon Worcestershire sauce.

Give it a quick stir together, and go ahead and get it cooking. My bacon wasn’t done cooking yet (I was baking it in the oven) but I wanted to get the soup started so I put the lid on and turned the slow cooker on high.

When my bacon was cooked and crumbled, I went ahead and added it in. Adding the bacon near the beginning of the cooking process will help distribute the flavor. Adding it in near the end will help retain crispy bacon bits. I add mine at the beginning because I figure by the third time I reheat it, all the bacon’s going to mushy anyways!!

Let it cook for 3-4 hours on high.

It heats up wonderfully, so this has been a great meal to make one night, and take to work for lunch during the week! Since it only takes 3 or so hours for me, it’s one crock pot meal that I’ll tackle on a weeknight. (I’m uncomfortable cooking in the crock pot when I’m going to be gone for more than an hour, even though I realize that’s the big draw to slow cooker recipes for most people!)

Potato and Double Corn Chowder

1 bag (16 oz.) frozen hash brown potatoes, thawed (4 cups)
1 can (15.25 oz.) whole kernel corn, undrained
1 can (14.75 oz.) cream-style corn
1 can (12 oz.) evaporated milk
1 medium onion, chopped (1/2 cup)
8 slices bacon, crisply cooked and crumbled (1/2 cup)
1/2 teaspoon salt
1/2 teaspoon worcestershire sauce
1/4 teaspoon pepper

In 3.5-6 qt slow cooker, mix all ingredients. Cover and cook on low heat setting for 6-8 hours (or high heat setting for 3-4 hours) to develop flavors. Sprinkle each serving with parsley, if desired.