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Slow Cooker Potato and Double-Corn Chowd




Source of Recipe


Betty Crocker






Recipe Introduction


Use your slow cooker to create this heavenly, hearty chowder.





List of Ingredients



• 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
  






Instructions



1. In 3- to 4-quart slow cooker, mix all ingredients.
   
2. Cover; cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors.
   
   






Final Comments


Makes: 6 servings

Success
A slow cooker that’s opened doesn’t cook, so don’t peek! Removing the cover allows heat to escape and adds 15 to 20 minutes to cooking time.
Time-Saver
Save time on cleanup when you spray the inside of the slow cooker with cooking spray before adding ingredients.