The Pioneer Woman Tasty Kitchen
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Slow Cooker Corn Chowder

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Level: Easy

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Description

This is one of those go-to meals for a cold, rainy day. Just set it in the morning and forget it. So creamy and delicious!

Ingredients

  • 6 strips Bacon, Diced
  • 4 cups Frozen O'Brien Potatoes (with Onions And Peppers)
  • 2 cans (15 Oz. Size) Creamed Corn
  • 1 package (14 Oz. Size) Frozen Whole Kernel Corn
  • ½ cups Carrot, Diced Small
  • ½ cups Sour Cream
  • 3 cups Half-and-half
  • 1-½ teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Creole Seasoning

Preparation

Cook bacon in a skillet over medium heat until browned and crispy. Remove from pan to a paper towel to drain.

Pour frozen potatoes, creamed corn and frozen corn into crockpot. Add carrot, cooked bacon, sour cream and half-and-half. Stir well, making sure to break up frozen potatoes and corn on the bottom. Sprinkle in salt, pepper and Creole seasoning.

Cover with lid and cook on high about 6 hours, stirring occasionally.

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