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Saturday, December 29, 2012
Potato and Corn Chowder
4 Cups frozen hash brown potatoes
1 15 1/4 oz. can whole kernel corn
1 143/4 oz. can cream style corn
1 12 oz. can evaporated milk
1/2 Cup onion, chopped
8 Slices bacon, cooked and crumbled
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
Mix all ingredients in Bean Pot.
Cover and bake at 325° for 2 hours.
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Gonna try it this weekend! Sounds de-lish!
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