Potato and Double Corn Chower
From the Betty Crocker Slow Cooker Cookbook:
- 1 bag (16 oz) frozen hash brown potatoes, thawed (4 cups)
- 1 can (15-1/4 oz) whole kernel corn, undrained
- 1 can (14-3/4 oz) cream-style corn
- 1 can (12 oz) 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
- Mix all ingredients in 3-1/2 to 6 quart slow cooker
- Cover and cook on low heat setting 6 to 8 hours or high heat setting 3 to 4 hours