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Crockpot Potato and Corn Chowder Recipe
by Chef Smith

Crockpot Potato and Corn Chowder

Avg. 4.5/5 2 votes

Prep time: 10 minutes	American
Cook time: 6 hours	Servings: 6

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

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.