Slow cookers and bacon both make everything better, so this recipe is a real winner. Just walk away and let the slow cooker do the work for this bowl of potato corn soup. Give it a dash of hot sauce if that's your thing!
6 slices bacon, cooked crisp and crumbled
4 medium potatoes, peeled and diced
1/2 cup finely chopped onions
1 can (15 ounce size) creamed corn
2 cans (10 ounce size) chicken broth
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sugar
1 can (12 ounce size) evaporated milk
Combine the bacon, potatoes, onions, corn, broth, salt, pepper, and sugar in the crock pot.
Cover the crock pot and cook on low heat for 6 hours or until the potatoes are tender.
Turn the heat to high. Add the evaporated milk and cook for 30 minutes, covered, on high heat. Adjust the seasoning as needed before serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
October 17, 2016
Kind of on the bland side but not bad.
March 19, 2009
Awesome recipe. Easy to make. Took to work and everyone wanted the recipe. Second time I added a little minced garlic.