I was really skeptical about this recipe. If I am going to make soup, I want it to be truly homemade. The frozen potatoes worried me, but the end result put my worries to rest. Now that I don't work from home every day, I am open to shortcuts as long as it turns out as delicious as this. I did make some additions and changes, which I have included in the recipe below. You can find the original recipe here.
Whatever you do, do NOT skip the french fried onions when serving. I added these last minute as I had some leftover from Thanksgiving cooking. I think they MAKE this soup.
- One 32 ounce bag frozen diced southern-style potatoes, thawed (I used Ore-Ida Hashbrowns diced Southern-Style Potatoes)
- 2 cups chicken broth
- 1 can (15.25 ounces) whole kernel corn, undrained
- 1 can (14.75 ounces) cream-style corn
- 1 medium onion
- 8 slices bacon, cooked, crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika (or more to taste)
- 1/2 teaspoon garlic salt (or more to taste)
- French's french fried onions for serving
- 1 can (12 ounces) evaporated milk
- Spray 3 to 4 quart slow cooker with cooking spray. In cooker, mix all ingredients except evaporated milk and french fried onions.
- Cover; cook on low heat setting 6-8 hours until potatoes are tender. Just before serving, increase heat to high setting. Stir in milk; cover and cook for 5 minutes or until chowder is hot.
- Serve with french fried onions sprinkled on top.
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