Potato and Double Corn Chowder Recipe

  • 1 package frozen hash brown potatoes, thawed (4 cups) (16 ounce bag)
  • 1 can whole kernel corn, undrained (15 ounce can)
  • 1 can cream-style corn (15 ounce can)
  • 1 can Evaporated Milk (12 oz. Can)
  • 1 onion, chopped (medium)
  • 8 slices bacon, cooked and crumbled
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
Mix all ingredients in 3 1/2 to 6-quart slow cooker. Cover and cook on low setting 6 to 8 hours (or high setting 3 to 4 hours) to develop flavors.

Substitution: A great way to use leftover cut-up cooked turkey or chicken is to add it to this chowder for a hearty one-dish meal. Or use cut-up, fully cooked ham instead of cooking and crumbling bacon.

Finishing Touch: The bacon adds that good smoky flavor, but it loses its crispness when added at the beginning. If you like the crisp texture of bacon, stir the bacon in at the end of the cooking instead. Also, sprinkle the chowder with some chopped fresh parsley for added color before serving.

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