| 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.
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