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Ingredients

  • 2 large carrots, diced
  • 1 large onion, diced
  • 4 Russet potatoes, diced
  • 2 cans corn, drained
  • 1 can creamed corn
  • 4 cups chicken broth
  • 1/2 pound bacon, cooked and crumbled
  • 2 cups shredded cheese
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 12-ounce can evaporated milk
  • 2 tablespoons cornstarch
  • 3 tablespoons butter

Directions

Place all of the ingredients into a slow cooker except the evaporated milk, cornstarch and butter. Cook on low for six hours. About 30 minutes before eating, mix the cornstarch and evaporated milk together, then stir it into the corn mixture. Add the butter and cook on low for 30 more minutes.

Source: Iowa Corn/Chrissy Taylor

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