Potato and Double-Corn Chowder

 

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) Green Giant® whole kernel corn, undrained

1

can (14.75 ounces) Green Giant® cream-style corn

1

medium onion, chopped (1/2 cup)

8

slices bacon, cooked, crumbled (1/2 cup)

1/2

teaspoon salt

1/2

teaspoon Worcestershire sauce

1/4

teaspoon pepper

1

can (12 ounces) evaporated milk

• 1 Spray 3 to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except evaporated milk.
• 2 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.