Crockery Pot Corn Chowder

6 slices bacon
2 pkgs. frozen corn (10 oz. each)
1 can cream style corn (16 oz.)
1 tbsp. Worcestershire sauce
2 c. water
1/2 c. onion, chopped
2 c. potatoes, diced

1 tbsp. sugar
1 tbsp. seasoned salt
1 can chicken broth (16 oz.)
1 c. milk
1/4 c. butter

In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes to bacon drippings, saute for 5 minutes. Combine everything in Crockery Pot except butter and milk. Cover and cook on low for 7 hours. Pour 1/2 of the mixture into blender and puree until almost smooth. Return to Crockery Pot with milk and butter. Cover and cook on high one hour more. 6 to 8 servings.

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