This corn chowder seemed like the perfect dish to take the chill of an entirely-too-cold day. It was definitely warming, but not the most outstanding chowder I’ve ever had. I had high hopes for this dish…I mean, potatoes, bacon, corn, and veggies just sounded so hearty and delicious. The result, however, was just so-so.
First of all, this is not nearly as thick and creamy as chowder should be. I think a solution to this might be leaving the lid off during the last hour or so of cooking to help thicken it up. So if you encounter the same thickness issue, you might want to try that. Also, the recipe instructed to cook the bacon and then put it in with the other ingredients in the crockpot while everything cooked. This made all that delicious, crispy bacon just turn limp and tasteless, floating around in the chowder. I would DEFINITELY recommend cooking up all the ingredients and then adding the crispy bacon last as a topping instead of having it cooked in the crockpot. Lastly, this could’ve used a bit more seasoning. Maybe some garlic powder or something. But it was a little bland for me.
Ok, so if you’re thinking, “why is she posting this recipe if she didn’t like it that much?” Well that’s a great question! First, you may have very different tastes and opinions than I do, and you might think very differently about it (it did, after all, get rather good reviews on the Betty Crocker website, so apparently other people liked it). Second, this recipe might give you an idea for a different, similar recipe. You can take what you see here and then modify it to turn it into something amazing! If you do modify it, please let me know in the comments!
Bacon & Corn Chowder
Source: Betty Crocker
1/2 lb bacon, cooked and crumbled
2 c peeled and cubed potatoes
2 c frozen corn, thawed
1 medium onion, chopped (about 1/2 cup)
1/2 c chopped carrots
1/2 c chopped red bell pepper
1 can (18 oz) Progresso Recipe Starters creamy roasted garlic cooking sauce
1 can cream style sweet corn
1 Tbsp sugar
1 c milk
Spray 6- to 7-quart slow cooker with cooking spray.
Place bacon in slow cooker. Add remaining ingredients except milk; stir to combine. (I would also omit the bacon until the end, as it got limp and tasteless in the slow cooker)
Cover; cook on low heat 4-6 hours or until potatoes are tender. Stir in milk.
Cover; cook about 30 minutes longer or until hot. Season to taste with salt and pepper.
(If you omitted the bacon earlier, sprinkle it on before serving)