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Saturday, 18 October 2014

CROCKPOT CORN CHOWDER I

CROCKPOT CORN CHOWDER I
6 slices bacon, diced
1/2 c. chopped onion
2 c. diced peeled potatoes
2 pkgs. (10 oz each) frozen whole-kernel corn, broken apart
1 can (16 oz) cream-style corn
1 Tbs. sugar
1 tsp. Worcestershire sauce
1 tsp. seasoned salt
1/4 tsp. pepper
1 c. water
In skillet, fry bacon until crisp; remove and reserve. Add onion and
potatoes to bacon drippings and saute for about 5 minutes; drain well.
Combine all ingredients in CP; stir well. Cover and cook on Low setting
for 4 to 7 hours. Makes about 1 ½ quarts.

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