Slow-Cooker Potato and Double-Corn Chowder

  • Prep Time 15 min
  • Total Time 6 hr 15 min
  • Servings 6

Ingredients

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 salt
1/2
teaspoon Worcestershire sauce
1/4
teaspoon pepper
1
can (12 ounces) evaporated milk

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

(Total time will vary with appliance and setting.)

A slow cooker that’s opened doesn’t cook, so don’t peek! Removing the cover allows heat to escape and adds 15 to 20 minutes to cooking time.

Save time on cleanup when you spray the inside of the slow cooker with cooking spray before adding ingredients.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.