Slow Cooker Potato and Double Corn Chowder
ready in: over 5 hrs
recipe id: 29913
cook method: crock pot
1 bag (16 ounce size) frozen hash brown potatoes, thawed
1 can (15.25 ounce size) whole kernel corn, undrained
1 can (14.75 ounce size) cream-style corn
1 can (12 ounce size) evaporated milk
1 medium onion, chopped
8 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
Mix all ingredients in 3 1/2- to 6-quart slow cooker.
Cover and cook on LOW heat setting 6 to 8 hours (or HIGH heat setting 3 to 4 hours) to develop flavors.
Variation: A great way to use leftover cut-up cooked turkey or chicken is to add it to this chowder for a hearty one-dish meal. Or use cut-up fully-cooked ham instead of cooking and crumbling bacon.
nutritionNutritional data has not been calculated yet.
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