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6 slices crisp bacon -- crumbled
4 medium potatoes -- peeled and diced
1/2 cup minced onions -- chopped
1 (16 oz.) can cream corn
2 cans (13 3/4 oz.) chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1 tall can evaporated milk

Place all ingredients, except milk in a slow cooker. Cover and cook on low for 10 to 12 hours. Add milk and cook covered for 1 hour.


Place all ingredients except milk in Dutch oven. Cover and simmer 1 1/2 to 2 hours, until potatoes are tender. Add milk and cook covered until milk is warmed up. Makes 2 quarts (best when leftover).

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