What’s Cooking: Recipe to warm the soul on a cold winter’s day

Soup…Chowder…Stew…all warms the soul on a cold winter’s day! This recipe for Slow Cooker Bacon and Corn Chowder is creamy, hearty and flavorful. The creamed corn dominates the flavor and the bacon adds the kick of smokiness to the sauce. My family put this on our list of “Let’s make this again soon!”

Slow Cooker Bacon & Corn Chowder

½ lb. Bacon, cut into ½ inch pieces

4 cups cubed peeled potatoes
2 cups frozen corn, thawed (approx 12 oz bag)

½ teaspoon minced onion
2 ½ cups chopped carrots

1 can (18 oz) Progresso Recipe Starters – Creamy Three Cheese flavor

2 cans (each 14.75 oz) Cream Style Sweet Corn

1 tablespoon sugar
½ teaspoon salt

½ teaspoon black pepper
2 cups milk

Cook bacon until crisp in frying pan; drain on papertowels; discard drippings. Cut into half inch pieces.

Add all ingredients into slow cooker using just ½ cup of the milk, reserving the remaining 1 ½ cups for later. Stir to combine ingredients.

Cover; cook on LOW heat setting 4-5 hours or until potatoes are tender. Stir in milk. Cover; cook about 30 minutes longer or until hot.

Linda Yuengel resides in Fleetwood.