The masses are demanding Double Corn Chowder

I had a laaaazy day on Sunday.  It was wondrous.  I spent the ENTIRE day in wool socks, yoga pants, and my 13 year old OSU sweatshirt.

I watched a ton of football, and lit candles, and filled the house with the wonderful aroma of a crockpot recipe I found in my trusty Betty Crocker cookbook.

And then I posted about it on my Facebook page, and got bombarded with requests to share the recipe.  So, here you go!

Potato Double Corn Chowder

1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups)

1 can (15.25 ounces) whole kernel corn, undrained

1 can (14.75 ounces) cream-style corn

1 can (12 ounces) evaporated milk

1 medium onion, chopped (1/2 cup)

8 slices bacon, cooked and crumbled

1/2 teaspoon salt

1/2 teaspoon Worcestershire sauce

1/4 teaspoon pepper

In 3- to 4-quart slow cooker, mix all ingredients.  Cover; cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors.

Here are my personal, non-Betty Crocker approved tips:

1. Have your hubby surprise you with a pancake breakfast the day before you plan to make this recipe. That way, you already have bacon cooked and ready to crumble into the chowder.

2. I wish I would have sprayed the sides of my crockpot with cooking spray; the sides are not-quite-burnt, but they are going to be a PAIN to clean.

3.  Jim and I both liked the flavor, but think something is missing.  We have yet to put our finger on it.   Maybe green chiles?  It just needed a little more kick.

4.  I think 6-8 hours, even on low, is more than sufficient to cook this.  As Jim put it, the consistency ended up being “like the insides of a lima bean.”  Gross to think of, but surprisingly accurate.

5.  Also, I didn’t bother with a real onion; I just used onion flakes I had in the pantry.

Hope you all enjoy this recipe!  It was a great football-watching meal, paired with milk and blueberry muffins.  Have a great week, y’all!