Recipe 1317 - Slow Cooker Potato Chowder
Recipe 1317 - Slow Cooker Potato Chowder
(by Shirley McNevich)
8 cups bite sized red potato pieces (uncooked)
1/3 cup chopped onion
3 - 14.5oz. cans chicken broth (or make your own)
1 - 10.75oz. can Campbell's cream of chicken soup (do NOT add
water)
1/2 tsp. pepper
1 - 8oz. Philadelphia cream cheese (cubed)
1/2lb. bacon (fried, dried on paper towels and crumbled)
In a slow cooker add potato pieces, chopped onions, chicken broth,
cream of chicken soup and pepper--stir. Cover and cook on low 8-10
hours or until potatoes are tender. Add cream cheese--stir until cream
cheese melts. Add crumbled bacon--stir. Optional--add whole kernel
corn when you add cream cheese if you wish--drain corn first.
Optional--cook a half bag of egg noodles (or more)--drain and add
them when you add the bacon.
Continue to:
Other Recipes:
- 1389 - Frozen Fruit Salad
- 1325 - Chili Baked Potatoes
- 1360 - Peanut Butter Cookie Crunchers
- 1467 - Sour Cream Frosting
- 1479 - Tomato and Sausage Casserole
- 1435 - Hot Brown Soup
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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