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Potato and Double Corn Chowder




Source of Recipe


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16-ounce bag frozen hash brown potatoes, thawed
15 1/4-ounce can whole kernel corn, undrained
14 3/4-ounce can cream-style corn
12-ounce can evaporated milk
1 medium onion, chopped
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.

Cover and cook on LOW heat setting 6 to 8 hours (or HIGH heat
setting 3 to 4 hours) to develop flavors.

Variation: Add leftover cut-up cooked turkey or chicken. Or use
cut-up cooked ham instead of cooking and crumbling bacon.