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Potato And Double Corn Chowder

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. 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.


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