Crock-pot Corn Chowder

I’ve been making a lot of soups this winter.  It’s just so satisfying to have a nice piping hot bowl of soup on a cold winter evening.  This is one I really like, because it’s super easy to stir together, it simmers in a crock-pot all day, and when you get home from work, it’s ready to eat!  Pair this hearty soup with a tossed salad and a crusty roll and you will have a real family pleaser.

Ingredients:

6 slices bacon, cooked and crumbled (I cooked mine the night before to save time)

1/2 cup chopped onion

2 cups peeled and diced potatoes (I prefer to use red potatoes because they will hold their shape when cooked)

2 10-oz. pkg. frozen whole kernel sweet corn

1 16-oz. can cream-style corn

1 Tablespoon sugar

1 teaspoon Worchestershire sauce

1 teaspoon seasoned salt

1/4 teaspoon pepper

1 cup water

Directions:

Cook the bacon until crisp, set aside.  To save time, I did this the night before.  I usually cook my bacon in the oven on a foil lined sheet pan.  It’s quicker and less messy.  Bake at 425 degrees for about 15 minutes or so.  Turn it over halfway through, and watch closely so it doesn’t burn.  Drain on paper towels.

Place one or two Tablespoons of the bacon drippings into a skillet and add the diced potatoes and onions.

Saute for 5 minutes over high heat until the potatoes begin to have some color.  It’s not necessary to cook them until they are completely tender, they’ll finish cooking in the soup.

Place the corn and seasonings into the crock pot, then add the partially cooked potatoes and onions.

Add the crumbled bacon, the seasonings, and the cup of water and stir to combine.

Cover and set on low.  Allow to cook for 6-7 hours.  Enjoy!