Wednesday, February 8, 2017

Slow-Cooker Corn Chowder

 This is one of those go-to meals for a cold, rainy day. Just set it in the morning and forget it. Delicious!

Slow-Cooker Corn Chowder

6 slices of bacon, diced
2 cans creamed corn
14 oz. pkg. frozen whole kernel corn
4 c. frozen O’Brien potatoes (with onions and peppers)
½ c. carrot, diced small
½ c. sour cream
3 c. Half and Half
1 ½ tsp. salt
1 tsp. pepper
1 tsp. Creole seasoning

Cook bacon in a skillet over medium heat until browned and crispy. Remove from pan to a paper towel to drain.

Pour frozen potatoes, creamed corn and frozen corn into crock pot. Add carrot, cooked bacon, sour cream and Half and Half. Stir well making sure to break up frozen potatoes and corn on the bottom.

Sprinkle in salt, pepper and Creole seasoning.

Cover with lid and cook on HIGH about 6 hours stirring occasionally.

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