Slow Cooker Potato and Double-Corn Chowder
Makes:
6 servings
Total Time:
8 hr
Submitted by:
Category:
Soups/Chilis
Sub Category: Chowders
what you need
- 1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups)
- 1 can (15.25 ounces) Green Giant® whole kernel corn, undrained
- 1 can (14.75 ounces) Green Giant® cream-style corn
- 1 can (12 ounces) evaporated milk
- 1 medium onion, chopped (1/2 cup)
- 8 slices bacon, cooked and crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon pepper
make it
1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) to develop flavors.
Notes
This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (Total time will vary with appliance and setting.)
