Every Thursday, my mother-in-law, three sisters-in-law, and I make the same slow cooker recipe for dinner. We call it Crock Pot Thursday (clever, no?) and take turns choosing the recipe. Since our family is flung far and wide, this is our way of sharing a meal once a week. As it is with recipes, we sometimes make small modifications based on tastes, time, and pantry contents, and we often discuss our individual results. It’s fun to have someone else choose my family’s meal for a night, and now you can play, too! I’ll be sharing the previous week’s recipe every Thursday, and giving tips based on our feedback.
Last week we made a family favorite. This recipe is so good my five-year-old asked to have leftovers for breakfast. It’s pretty much his favorite meal. This chowder is also great when I make it in my Dutch oven (cuts the cook time way down, and I can cook the bacon in the same pot.)
I served it with green salad and crusty bread. Enjoy!
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this Crock Pot Corn Chowder.
Crock Pot Corn Chowder
- 4 medium potatoes, peeled and diced
- 1 can cream corn
- 1 can whole kernel corn
- 2 cups chicken broth
- 10 oz bacon, fried and chopped
- 1 small onion, diced
- 1/4 cup butter
- 2 cups half and half
- Place potatoes, both cans of corn, chicken broth, bacon, and onions into the slow cooker.
- Cook on low for 7-8 hours.
- Mash the mixture to your desired consistency, and add the butter and half and half.
- Cook for an additional 30 minutes on high.
Modified from Crockin Girls.