| Cleo |
I just want to vouch for this recipe. I've been making it for over a year
and have to double the recipe for my family. I'm not much for chowders, but
this one is so good!
<FAKelco@aol.com> wrote in message news:129.55da0909.2f34290f@aol.com...
> Potato And Double Corn Chowder (Crockpot)
>
> from 'Betty Crocker's Slow Cooker Cookbook' (a very good cookbook in my
> opinion)
>
> 1 (16-oz) bag frozen hash brown potatoes, thawed (or 4 cups)
> 1 (15-1/4 oz) can whole kernel corn, undrained
> 1 (14-1/4 oz) cream style corn
> 1 (12-oz) can evaporated milk
> 1 medium onion, chopped (or 1/2 cup)
> 8 slices bacon, cooked and crumbled
> 1/2 tsp salt
> 1/2 tsp Worcestershire sauce
> 1/4 tsp pepper
>
> Mix all ingredients in 3-1/2 quart to 6-quart slow cooker (crockpot).
> Cover and cook on Low 5 to 8 hours (or High for 3 to 4 hours) to develop
> flavors. Ingredient Substitution: Can use leftover turkey or chicken, or
> add cooked ham instead of cooking and crumbling bacon. Finishing Touch:
> The bacon adds that good smoky flavor, but it does lose it crispness when
> added at the beginning. If you like the crisp texture of bacon, stir the
> bacon in at the end of the cooking instead. Also, sprinkle the chowder
> with some chopped fresh parsley for added color. Per Serving: 305 Cal 7g
> Fat 55g Carb
>
>
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