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Slow-Cooker Potato and Double-Corn Chowder

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By Betty Crocker Kitchens
Updated May 18, 2016
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Use your slow cooker to create this heavenly, hearty chowder.

Slow-Cooker Potato and Double-Corn Chowder

  • Prep Time 15 min
  • Total 6 hr 15 min
  • Servings 6
  • Ingredients 10
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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
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray 3 to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except evaporated milk.
  • Step 
    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.

Nutrition

330 Calories
8g Total Fat
14g Protein
50g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
1160mg
48%
Potassium
670mg
19%
Total Carbohydrate
50g
17%
Dietary Fiber
4g
17%
Sugars
12g
Protein
14g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
8%
8%
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.

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