Ingredients
- 1 bag (16 ounces) frozen hash brown potatoes, thawed
- (4 cups) 1 can (15.25 ounces) whole kernel corn, undrained
- 1 can (14.75 ounces) 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
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Crockpot Potato and Corn Chowder
Time: 10 minutes prep, 6 hours cook
Servings: 6
Directions
- In 3- to 4-quart slow cooker, mix all ingredients. Cover; cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors.
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