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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
343.1
Calories from Fat
70
% Daily Value
Total Fat
10.1g
16%
Saturated Fat
4.1g
21%
Trans Fat
0g
Cholesterol
22.7mg
8%
Sodium
1109.2mg
46%
Total Carbohydrate
55.3g
18%
Dietary Fiber
6.8g
27%
Sugars
11.5g
Protein
12.1g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
57.70%
58%
Calcium
17.40%
17%
Iron
9.90%
10%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.