Sunday, February 7, 2010

Potato and Double Corn Chowder

 Sorry to post another soup recipe. My husband even really liked this and he is NOT a soup guy. :)You could definitely cut out the bacon to go vegetarian or save on fat. (But I think it's delicious!) Great crock-pot meal to have ready when you get home from church! Here's ours steaming away a few sundays ago!


1bag (16 ounces) frozen hash brown potatoes, (the little cubes)  thawed (4 cups)
1can (15.25 ounces) whole kernel corn undrained
1can (14.75 ounces) cream-style corn
1can (12 ounces) evaporated milk
1medium onion, chopped (1/2 cup)
8slices bacon, cooked and crumbled
1/2teaspoon salt
1/2teaspoon Worcestershire sauce
1/4teaspoon pepper

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. 

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. 
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. 
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