INGREDIENTS

  • 10-15 peeled and diced red potatoes
  • 30 oz of corn (2 cans)
  • 8 oz cream cheese
  • 2 cups chicken stock
  • 2 cups ½ and ½ or heavy cream
  • 10 strips of bacon, cooked and chopped into small pieces
  • 2 tsp Worcestershire Sauce
  • 1 tsp salt (add more if needed)
  • Pepper to taste
  • 1-3 tbsp of flour IF you want the chowder thickened

INSTRUCTIONS

  1. Peel and dice your potatoes, keeping your pieces as close in size as possible
  2. Cook and dice your bacon in small pieces.
  3. Add all ingredients into the crock pot (minus the flour).
  4. Cook on high for 4 hours or on low for 8 hours, stirring occasionally. Add the flour if you would like it to thicken more.
  5. Serve immediately or keep on low to keep warm.

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