Slow-Cooker Potato and Double-Corn Chowder

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

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

Steps

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  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
70
% Daily Value
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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