Bacon Corn Chowder
By á-46109
Ingredients
- Ingredients:
- 1/2 lb bacon, cut into 1-inch pieces
- 2 cups cubed peeled potatoes
- 2 cups frozen corn (from 12-oz bag), thawed
- 1 medium onion, chopped (1/2 cup)
- 1/2 cup chopped carrots
- 1/2 cup chopped red bell pepper
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic cooking sauce/ or cream of mushroom soup
- 1 can (14.75 oz) cream style sweet corn
- 1 tablespoon sugar
- 1 cup milk
Details
Adapted from bestyummyrecipes.com
Preparation
Step 1
Spray 6- to 7-quart slow cooker with cooking spray.
In 10-inch skillet, cook bacon until crisp; drain on paper towels. Discard drippings.
Now cook the potatoes with a little oil (not much)do not fully cook
Place bacon and potatoes in slow cooker. Add remaining ingredients except milk; stir to combine.
Cover; cook on Low heat setting 4 hours or until potatoes are tender. Stir in milk. Cover; cook about 30 minutes longer or until hot. Season to taste with salt and pepper.
Tips
You can use cream of mushroom soup instead of the cooking sauce
Garnish individual bowls of chowder with additional crumbled cooked bacon, if desired.
If corn is in season, use fresh corn cut from the cob instead of frozen.
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