Potato and Double-Corn Chowder

Name: Potato and Double-Corn Chowder
Prep time: 6 h 15 min
Cook time: 6 h 15 min
Total time: 6 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters slices bacon, cooked, crumbled; 418 grams can Green Giant® cream-style corn; 432 grams can Green Giant® whole kernel corn, undrained; 340 grams can evaporated milk; 118 milliliters medium onion, chopped; 0 teaspoons pepper; 946 milliliters frozen diced southern-style potatoes (from 32-oz bag), thawed; 473 milliliters Progresso® reduced sodium chicken broth (from a 32-oz carton); 1 teaspoons salt; 1 teaspoons Worcestershire sauce

Potato and Double-Corn Chowder might be a good recipe to expand your main course recipe box. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 310 calories, 14g of protein, and 8g of fat each. 91 person have tried and liked this recipe. From preparation to the plate, this recipe takes around 6 hours and 15 minutes. Head to the store and pick up bacon, onion, evaporated milk, and a few other things to make it today. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Spray 3 to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except evaporated milk.

Ingredients you will need

Evaporated Milk

Cooking Spray

Equipment you will use

Slow Cooker

Cover; cook on Low heat setting 6 to 8 hours until potatoes are tender. Just before serving, increase heat to high setting. Stir in milk; cover and cook for 5 minutes or until chowder is hot.

Ingredients you will need

Potato