Slow-Cooker Bacon and Corn Chowder

Slow-Cooker Bacon and Corn Chowder

Deborah Harroun from Taste and Tell blog shares a favorite slow cooker soup. This soup is perfect any night—no matter if it’s spring, summer, fall or winter!

Prep Time

20

Minutes

Total Time

4:50

Hrs:Mins

Makes

4 to 6

servings

1/2
lb bacon, cut into 1-inch pieces
2
cups cubed peeled potatoes
2
cups Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag), thawed
1
medium onion, chopped (1/2 cup)
1/2
cup chopped carrots
1/2
cup chopped red bell pepper
1
can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic cooking sauce
1
can (14.75 oz) Green Giant® cream style sweet corn
1
tablespoon sugar
1
cup milk
  1. Spray 6- to 7-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Discard drippings.
  2. Place bacon in slow cooker. Add remaining ingredients except milk; stir to combine.
  3. Cover; cook on Low heat setting 4 hours or until potatoes are tender. Stir in milk. Cover; cook about 30 minutes longer or until hot. Season to taste with salt and pepper.
Makes 4 to 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Garnish individual bowls of chowder with additional crumbled cooked bacon, if desired.
If corn is in season, use fresh corn cut from the cob instead of frozen.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.