Potato And Double Corn Chowder (Crockpot)

from 'Betty Crocker's Slow Cooker Cookbook' (a very good cookbook in my
opinion)

1 (16-oz) bag frozen hash brown potatoes, thawed (or 4 cups)
1 (15-1/4 oz) can whole kernel corn, undrained
1 (14-1/4 oz) cream style corn
1 (12-oz) can evaporated milk
1 medium onion, chopped (or 1/2 cup)
8 slices bacon, cooked and crumbled
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp pepper

Mix all ingredients in 3-1/2 quart to 6-quart slow cooker (crockpot).
Cover and cook on Low 5 to 8 hours (or High for 3 to 4 hours) to develop
flavors. Ingredient Substitution: Can use leftover turkey or chicken, or
add cooked ham instead of cooking and crumbling bacon. Finishing Touch:
The bacon adds that good smoky flavor, but it does lose it crispness when
added at the beginning. If you like the crisp texture of bacon, stir the
bacon in at the end of the cooking instead. Also, sprinkle the chowder
with some chopped fresh parsley for added color. Per Serving: 305 Cal 7g
Fat 55g Carb


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