The weather has turned this week and fall is in the air. For the first time this season the furnace is running and I'm wearing a nice cozy sweater. I love fall!!
My baked potato soup from last week was a huge hit and will even be the feature recipe at What's Cooking Wednesday this week (10/20). So in keeping with the cozy fall theme I have another soup recipe to share with you...Corn Chowder.
I love corn! It is my absolute fave veggie and I will eat it in practically anything, prepared any way. I really like it cold on a lettuce salad, but that's a recipe for another season.
This is a soul warming, tummy tempting recipe that is so easy to make it practically makes itself! It is made in the crockpot so it's a dump it in and forget about it recipe.
Oh it also freezes really well too!
4 cups frozen shredded hash brown potatoes
1 can (15 oz.) whole kernel corn, undrained
1 can (14 3/4 oz.) cream style corn
1 can (12 oz.) evaporated milk
1 cup cooked, cubed ham
1/2 cup shredded carrots (optional)
1/2 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. pepper
Gently mix all ingredients in a 3-4 quart slow cooker. Cook on low 6-8 hours.
It really is that easy!! Enjoy!
For more great recipes visit Two For Tuesday, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.