Guest guest Posted August 31, 2001 Report Share Posted August 31, 2001 * Exported from MasterCook * Potato and Double Corn Chowder Recipe By :Betty Crocker's Slow Cooker Cookbook (adapted) Serving Size : 6 Preparation Time :0:00 Categories : Betty Crocker's Slow Cooker CB Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 oz bag frozen hash brown potatoes -- thawed (4 cups) 1 15.25 oz can whole kernel corn -- undrained 1 14.75 oz can creamed corn 1 12 oz can evaporated milk 1 medium onion -- chopped (1/2 cup) 1/2 teaspoon salt 1/2 teaspoon Worcestershire sauce -- (vegetarian available) 1/4 teaspoon pepper imitation bacon bits -- (optional) Mix all ingredients (except imitation bacon bits) in a 3 1/2 to 6 quart slow cooker. Cover and cook on low heat 6 to 8 hours or on high heat for 3 to 4 hours to develop flavors. Sprinkle each serving with imitation bacon bits if desired. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 5g Fat (29.0% calories from fat); 5g Protein; 20g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 441mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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