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Slow Cooker Potato and Double Corn Chowder
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- #29913
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
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
directions
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.
added by
Ju1ia04
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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