Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 slices | Crisp bacon; crumbled |
| 4 mediums | Potatoes; peeled and diced |
| ½ cup | Minced onions; chopped |
| 1 can | (16 Oz.) Cream Corn |
| 2 cans | (13 3/4 Oz.) Chicken Broth |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 can | Evaporated milk |
Place all ingredients, except milk in a crock pot. Cover and cook on low for 10 to 12 hours. Add milk and cook covered for 1 hour. OR: Place all ingredients except milk in Dutch oven. Cover and simmer 1½ to 2 hours, until potatoes are tender. Add milk and cook covered until milk is warmed up. Makes 2 quarts (best when leftover).
Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland <kirkland@...> on Nov 21, 1997