Slow Cooker Potato and Double-Corn Chowder

By AuntieGooper

Ingredients

• 1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups)
• 1 can (15.25 ounces) whole kernel corn, undrained
• 1 can (14.75 ounces) 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.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting