| Slow Cooker Potato and Double-Corn Chowder|
From: Betty Crocker
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
Mix all ingredients in 3 1/2- to 6-quart slow cooker. (You might want to double
the recipe if using a 6- quart or lessen the cooking time)
Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to
4 hours) to develop flavors.
My notes: The first time I made this I added the cooked bacon in the beginning
like the recipe says. I didn't like the texture of the bacon. It was too mushy. So
now I add the bacon to the chowder right before serving or on top of everyone's
individual bowl. We also add shredded cheese to our bowls.
Head on over to The Natural Mommy for more Crockpot Lifesaver Recipes.
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