Charlotte Fry St. Charles, MO • Jeanette Oberholtzer Manheim, PA

Prep. Time: 15 Minutes
Cooking Time: 6–7 Hours

Ingredients

  • 6 slices bacon, diced
  • ½ cup chopped onions
  • 2 cups diced peeled potatoes
  • 2 10-oz. pkgs. frozen corn
  • 16-oz. can cream-style corn
  • 1 Tbsp. sugar
  • 1 tsp. Worcestershire sauce
  • 1 tsp. seasoned salt
  • ¼ tsp. pepper
  • 1 cup water

Ideal Slow Cooker Size: 3–4-Quart

Method

  1. In skillet, brown bacon until crisp. Remove bacon, reserving drippings.
  2. Add onions and potatoes to skillet and sauté for 5 minutes. Drain.
  3. Combine all ingredients in slow cooker. Mix well.
  4. Cover. Cook on Low 6–7 hours.

Variations

  1. To make Clam Corn Chowder, drain and add 2 cans minced clams during last hour of cooking.
  2. Substitute 1 quart home-frozen corn for the store-bought frozen and canned corn.

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