Slow Cooker Corn Chowder

Name: Slow Cooker Corn Chowder
Ingredients: 6 strips Bacon, Diced; 4 cups Frozen O'Brien Potatoes (with Onions And Peppers); 2 cans (15 Oz. Size) Creamed Corn; 1 package (14 Oz. Size) Frozen Whole Kernel Corn; 1/2 cups Carrot, Diced Small; 1/2 cups Sour Cream; 3 cups Half-and-half; 1-1/2 teaspoon Salt; 1 teaspoon Black Pepper; 1 teaspoon Creole Seasoning

10 ingredients

3 steps

Ingredients

6 strips Bacon, Diced
4 cups Frozen O'Brien Potatoes (with Onions And Peppers)
2 cans (15 Oz. Size) Creamed Corn
1 package (14 Oz. Size) Frozen Whole Kernel Corn
1/2 cups Carrot, Diced Small
1/2 cups Sour Cream
3 cups Half-and-half
1-1/2 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Creole Seasoning

Directions

1

Cook bacon in a skillet over medium heat until browned and crispy. Remove from pan to a paper towel to drain.
2

Pour frozen potatoes, creamed corn and frozen corn into crockpot. Add carrot, cooked bacon, sour cream and half-and-half. Stir well, making sure to break up frozen potatoes and corn on the bottom. Sprinkle in salt, pepper and Creole seasoning.
3

Cover with lid and cook on high about 6 hours, stirring occasionally.