Slow-Cooker Potato and Double-Corn Chowder

Name: Slow-Cooker 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: 418 grams can cream-style corn; 118 milliliters slices bacon, cooked, crumbled; 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 reduced sodium chicken broth (from a 32-oz carton); 1 teaspoons salt; 432 grams can whole kernel corn, undrained; 1 teaspoons Worcestershire sauce

Slow-Cooker Potato and Double-Corn Chowder is A mixture of worcestershire sauce, reduced sodium chicken broth, evaporated milk, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. From preparation to the plate, this recipe takes roughly 6 hours and 15 minutes.

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