Potato and Corn Chowder

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The bacon gives this yummy chowder a wonderful smoky flavor! Add the bacon at the end of cooking if you want the bacon to remain crisp!

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Chicago

Time needed

15 min preparation + 8 hour cooking

Serving Size / Yield

6 servings

Ingredients

  • 1 16-oz. bag frozen hash brown potates, thawed
  • 1 15-oz. can whole kernel corn, undrained
  • 1 15-oz. can cream-style corn
  • 1 12-oz. can evaporated milk
  • 1 med. onion, chopped
  • 8 slices bacon, crisply cooked and crumbled
  • 1/2 tsp. salt
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. pepper
  • chopped fresh parsley, if desired

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Directions

In 3 1/2 to 6-quart slow cooker, mix all ingredients except parsley.

Cover and cook on Low heat setting 6 to 8 hours (or High setting 3 to 4 hours) to develop flavors.

Sprinkle each serving with parsley.

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