Potato and Double Corn Chowder

By bigbare

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

Preparation

Step 1

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.