Ingredients
- One package of frozen cubed hash brown potatoes, measuring 32 ounces,
- A can of whole kernel sweet corn, 15 ounces in size,
- Another can of cream-style corn, also 15 ounces,
- A can of evaporated milk, 12 fluid ounces,
- A can of vegetable broth, 14 ounces in weight,
- Chopped sweet onion, half of it,
- Celery stalks, two in number, chopped,
- Garlic powder, a tablespoonful,
- Dried chives, two teaspoons,
- Worcestershire sauce, half a teaspoon,
- Ground black pepper, an amount to suit your taste.
Step 1
Combine an array of ingredients - potatoes, whole kernel corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and black pepper in your trusty slow cooker. Allow the flavors to meld together over a gentle heat for 6 hours on the Low setting, stirring every now and then to ensure everything is well mixed. This delicious dish will be ready to enjoy in no time!
Extra Tips & Suggestions
- 1. Simplify your storage game by investing in a set of glass containers with airtight lids. Not only are they visually appealing, but they also keep your chowder fresh for longer periods.
- 2. To maximize space in your fridge or pantry, stack your containers of chowder vertically. This not only saves space but also makes it easier to grab a serving whenever you're craving a cozy bowl of soup.
