Slow-Cooker Bacon Corn Chowder

• Gluten free

• Meat

  • 1/2 lb Bacon

• Produce

  • 2 bags (12 oz each frozen whole kernel corn, frozen whole kernel
  • 1/2 cup Onion
  • 1 lb Red potatoes, small

• Canned Goods

  • 3 cups Progresso chicken broth

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1/2 tsp Pepper, ground
  • 1 tsp Salt

• Dairy

  • 2 cups Half and half

Found on pillsbury.com

Description

Ingredients

• 1 lb small red potatoes, cut into 1-inch cubes
• 1/2 cup chopped onion
• 2 bags (12 oz each) frozen whole kernel corn
• 3 cups Progresso™ chicken broth (from 32-oz carton)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2 cups half-and-half
• 2 tablespoons cornstarch
• 1/2 lb bacon, crisply cooked, crumbled

Directions

• 1 In 3 1/2- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
• 2 Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender.
• 3 In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into corn mixture. Cover; cook 10 to 15 minutes longer or until slightly thickened.

Nutrition