- 1 (32 ounce) package frozen cubed hash brown potatoes
- 1 (15 ounce) can whole kernel sweet corn
- 1 (15 ounce) can cream-style corn
- 1 (12 fluid ounce) can evaporated milk
- 1 (14 ounce) can vegetable broth
- 1/2 sweet onion, chopped
- 2 stalks celery, chopped
- 1 tablespoon garlic powder
- 2 teaspoons dried chives
- 1/2 teaspoon Worcestershire sauce
- ground black pepper to taste
- Stir potatoes, whole kernel corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and black pepper together in a slow cooker. Cook 6 hours on Low, stirring occasionally.
04/17/2018
recipepes.com
Slow Cooker Potato Corn Chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
