Slow Cooker Potato and Double-Corn Chowder

 

1

bag (16 ounces) frozen hash brown potatoes, thawed (4 cups)

1

can (15.25 ounces) Green Giant® whole kernel corn, undrained

1

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

1

can (12 ounces) evaporated milk

1

medium onion, chopped (1/2 cup)

8

slices bacon, cooked and crumbled

1/2

teaspoon salt

1/2

teaspoon Worcestershire sauce

1/4

teaspoon pepper

• 1 In 3- to 4-quart slow cooker, mix all ingredients.
• 2 Cover; cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors.
  
  Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.