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Slow-Cooker Potato and Double-Corn Chowder
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Prep Time:
15 minutes
Total Time:
6 hours 15 minutes
Turn your slow cooker into a magic pot for this comforting chowder.
Ingredients:
  • 4 cups frozen diced southern-style potatoes (from 32-oz bag), thawed
  • 2 cups Progresso™ reduced sodium chicken broth (from a 32-oz carton)
  • 1 can (15.25 ounces) whole kernel corn, undrained
  • 1 can (14.75 ounces) cream-style corn
  • 1 medium onion, chopped (1/2 cup)
  • 8 slices bacon, cooked, crumbled (1/2 cup)
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1 can (12 ounces) evaporated milk
Instructions:
  • Lightly coat a 3 to 4-quart slow cooker with cooking spray. Combine all ingredients in the slow cooker, excluding the evaporated milk.
  • Cover and cook on Low heat setting for 6 to 8 hours until the potatoes are tender. Right before serving, switch to high heat setting, and stir in the milk. Cover and cook for an additional 5 minutes until the chowder is hot.

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