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Potato and Double-Corn Chowder

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  • Prep 15 min
  • Total 8 hr 15 min
  • Servings 6
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Come home to this filling bacon, potatoes and corn chowder that’s made stress-free in a slow cooker for dinner.
Updated Jan 12, 2012
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Ingredients

  • 1 bag (16 oz) frozen hash brown potatoes, thawed (4 cups)
  • 1 can (15.25 oz) whole kernel corn, undrained
  • 1 can (14.75 oz) cream-style corn
  • 1 can (12 oz) evaporated milk
  • 1 medium onion, chopped (1/2 cup)
  • 8 slices bacon, crisply cooked and crumbled (1/2 cup)
  • 1/2 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • Chopped fresh parsley, if desired

Steps

  • 1
    In 3 1/2- to 6-quart slow cooker, mix all ingredients except parsley.
  • 2
    Cover and cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors.
  • 3
    Sprinkle each serving with parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    The bacon adds that good smoky flavor to this chowder, but it does lose its crispness when added at the beginning. If you like the crisp texture of bacon, stir it in at the end of cooking instead.
  • tip 2
    Cook as directed in steps 1 and 2. Increase heat setting to High. Stir in 3 cups cut-up cooked turkey or chicken. Cover and cook 15 to 20 minutes longer.

Nutrition

350 Calories, 9g Total Fat, 13g Protein, 55g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
760mg
32%
Potassium
890mg
25%
Total Carbohydrate
55g
18%
Dietary Fiber
5g
21%
Sugars
12g
Protein
13g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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