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!
| 1 | bag (16 ounces) frozen hash brown potatoes, (the little cubes) 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
| 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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