1317 - Slow Cooker Potato Chowder#
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 6. Published here with her permission.
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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.
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