"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creamy Bacon Corn Chowder Recipe

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This recipe for Creamy Bacon Corn Chowder, by , is from Mom's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sharon Leikvoll

Category:
Category:

Ingredients:  
Ingredients:  
2 large carrots, chopped
3 large onion
4 each potatoes, chopped
2 16 oz cans of corn (drained) or one small 10-12 oz bag of frozen corn
2 16 oz can creamed corn
4 cups water or chicken broth
1 lb bacon, cooked and crumbles
tsp thyme
1 tsp dried parsley
tsp garlic powder
salt and pepper to taste
1 12 oz can of evaporated milk
2 tbsp cornstarch
3 tbsp butter

Directions:
Directions:
1) Put everything except for the evaporated milk, cornstarch and butter into the slow cooker.

2) Add just enough water or chicken stock to cover the ingredients.

3) Cook on high 5 hours or low 7-8 hours until vegetables are softened.

4) Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes beforeserving.

5) Taste and adjust seasoning with salt and pepper to taste.

Number Of Servings:
Number Of Servings:
12 Servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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