Corn-Potato Chowder

Corn-Potato Chowder

  • 6 slices of crisp bacon, crumbled
  • 4 med. potatoes, peeled and diced
  • 1/2 c. minced onions, chopped
  • 1 (16 oz.) can cream corn
  • 2 cans (13 3/4 oz.) chicken broth
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 can evaporated milk

Place all ingredients, except milk in a crockpot. Cover and cook on low for 10 to 12 hours. Add milk and cook covered for 1 hour. OR: 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).