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Slow Cooker Potato and Double-Corn Chowder

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 8 hr
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.)
Average Rating  (3)
Rated  by owenallheart on 1/2/2010 Super easy and super delicious. I am currently making this dish to take to my in-laws.
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