3 potatoes (medium), cubed
1 can whole kernel corn, undrained
1 can cream-style corn
1 can evaporated milk (12 ounces)
1 medium onion, diced
8 slices of thick bacon, cooked and crumbled*
1/2 teaspoon of salt
1/2 teaspoon of Worcestershire sauce
1/4 teaspoon of pepper
Mix all ingredients in your crock pot (size 3.5 quarts and up). Cover. Cook on low 6-8 hours. Tip: To thicken the chowder up, take out 2 cups worth and put that into the food processor for a few seconds and then stir it back into the crock pot.
*You can substitute left over ham for the bacon, or use both together if you like.
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