Barb sent us this soup via the website. Thanks, Barb. We ate every last bit.

Barb: This recipe makes a rich corn chowder that is easy to make in a large (5-6 qt) slow cooker (could also be made stovetop).  I took this soup to a church soup supper, and there were NO leftovers. I like to enhance it with bacon; but depending on your taste, you could also add shrimp and/or jalapeno peppers. 

INGREDIENTS:

  • 2 16-oz bags frozen corn (or 6 c fresh corn cut from the cob)
  • 1 20-oz bag refrigerated or frozen Southern-style hash browns
  • 1 large onion, diced
  • 2 cans cream of potato soup
  • 2 c chicken broth
  • 2 c heavy cream
  • 2 T fresh parsley, chopped
  • Salt and pepper to taste
  • Optional: 8 slices thick-cut bacon, cooked crisp and crumbled
  • Optional: 1 c small shrimp, shelled and deveined
  • Optional: 1-2 jalapeno peppers, minced
  • Optional: shredded cheddar cheese for garnish

In a large (5-6 qt) slow cooker, combine first five ingredients, bacon (if desired), and jalapeno pepper (if desired).  Cook on Low setting for 4 hours. Use an immersion blender to blend the soup to the desired degree. (If you don’t have an immersion blender, you could remove some of the soup, puree it in a blender, and return it to the crock pot.) Add cream, parsley, salt and pepper, and shrimp (if desired).  Cook on Low 1  more hour.

Serve in generous mugs or bowls. Garnish with shredded cheddar cheese, if desired.