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POTATO AND DOUBLE CORN CHOWDER

The bacon adds that good smoky flavor to this chowder, but it does lose its crispness when added at the beginning. If you like the crisp texture, stir it in at the end of cooking instead.
(A low fat recipe)
Prep: 15 min - Cook: 8 hr
6 Servings


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


Directions

1. In 3½- to 6-quart slow cooker, mix all ingredients except parsley.

2. Cover and cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors.

3. Sprinkle each serving with parsley.


Nutrition
1 SERVING: Cal 315 (Cal From Fat 70), Fat 89 (Sat Fat 3g), Chol 15mg, Sodium 730mg, Carbs 55g (Fiber 5g), Protein 11g
% DAILY VALUE: Vit A 6%, Vit C 18%, Calc 18%, Iron 10%
EXCHANGES: 3 1/2 Starch, 1 Fat
CARB. CHOICES: 3 1/2

 

 

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