Hickory smoked bacon, potatoes, onions and corn in a chicken broth and milk base. Seasoned with salt, pepper, and sugar. Cooked for half a day at low temperature.
Ingredients -
6 slices Hickory Smoked Bacon, cooked crisp and crumbled
4 medium Baking Potatoes, peeled and diced
1/2 cup finely chopped White Onion
1 (16 ounces) can Creamed Corn
2 (16 ounces each) cans Chicken Broth
1 teaspoon Coarse Salt
1/4 teaspoon Fresh Ground Black Pepper
1/2 teaspoon Granulated Sugar
1 (12 ounces) can Evaporated Milk
Preparation:
1. Add bacon, potatoes, onion, creamed corn, chicken broth, salt, pepper, and sugar to crockpot. Stir to combine.
2. Cover and set crockpot on LOW. Cook 8-10 hours.
Any bacon will work in this recipe, the key is cooking it crisp. A thick sliced bacon makes a heartier chowder.
Cooking Tip
Evaporated Milk
You can substitute cream or buttermilk for the evaporated milk. You can also take regular whole milk and reduce it on the stove as another option. Be careful not to boil the milk. Keep the temperature very low.
