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Potato and Double-Corn Chowder

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By Betty Crocker Kitchens
Updated Jan 12, 2012
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Come home to this filling bacon, potatoes and corn chowder that’s made stress-free in a slow cooker for dinner.

Potato and Double-Corn Chowder

  • Prep Time 15 min
  • Total 8 hr 15 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 1 bag (16 oz) frozen hash brown potatoes, thawed (4 cups)
  • 1 can (15.25 oz) whole kernel corn, undrained
  • 1 can (14.75 oz) cream-style corn
  • 1 can (12 oz) evaporated milk
  • 1 medium onion, chopped (1/2 cup)
  • 8 slices bacon, crisply cooked and crumbled (1/2 cup)
  • 1/2 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • Chopped fresh parsley, if desired

Instructions

  • Step 
    1
    In 3 1/2- to 6-quart slow cooker, mix all ingredients except parsley.
  • Step 
    2
    Cover and cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors.
  • Step 
    3
    Sprinkle each serving with parsley.

Nutrition

350 Calories
9g Total Fat
13g Protein
55g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
760mg
32%
Potassium
890mg
25%
Total Carbohydrate
55g
18%
Dietary Fiber
5g
21%
Sugars
12g
Protein
13g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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