Double Corn and Potato Chowder

I adapted this recipe from Betty Crocker. I usually take a recipe and tweak it to my tastes and convenience and this was no exception. This is a tremendously EASY and GOOD soup. It only takes about 10 minutes to assemble, then it can sit in the crock pot most of the day and you can come home to a delicious, hearty, hot dinner.

The original recipe calls for using frozen hash brown potatoes. I don't usually have those on hand, but I always have baking potatoes. So I peel and dice the potatoes, then add them to the crock along with the onion.



Cover the potatoes and onion with the chicken broth,



then add the evaporated milk. (Make sure you shake up the milk before pouring it out of the can!)



Then add the cans of corn - both cream style and whole kernel - don't drain them!



I have always used 1 cup of ham, although the original recipe calls for bacon. Next time I'm going to try keilbasa. I also think chicken would be good. There are lots of options! Add the meat, then the salt, pepper and basil,



and the worcestershire sauce.



Give it all a good stir,



and cook on low for 5-7 hours until flavors are blended and the potatoes are tender. You could probably cook on high for 3 hours too if you're in more of a hurry!

There's more cooking inspiration at the Ultimate Recipe Swap, Guess who's coming to dinner and Slow Cooking Thursday.

Double Corn and Potato Chowder

4 cups peeled, diced potatoes
1 can whole kernel corn, undrained
1 can cream-style corn
1 can evaporated milk
1 cup chicken broth
1 medium onion, chopped (1/2 cup)
8 slices bacon, cooked and crumbled or 1 cup chopped ham or keilbasa
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/4 tsp. dried basil

In 3- to 4-quart slow cooker, mix all ingredients. Cover; cook on Low heat setting 5 to 7 hours (or High heat setting 3 to 4 hours) or until potatoes are tender. Serves 8.