This slow cooker corn chowder is so much better than those creamed corn crepes, I promise.  It is creamy and rich and the bacon just blends so perfectly.  You are going to love this one! This is so awesome! Easy and will turn out so delicious.  And the best part?  It lasts 3-4 days in the fridge, so one day of cooking gives you half a week of food.

Yes, please!

Ingredients

2 large carrots, chopped

1 large onion, chopped

4 potatoes, chopped

2 14-16oz cans of Del Monte corn (drained) OR one small 10-12oz bag of frozen corn

2 14-16oz cans of Del Monte creamed corn

4 cups of water OR Swanson chicken broth

1 lb bacon, cooked and crumbled

½ teaspoon McCormick thyme

1 teaspoon dried parsley

½ teaspoon McCormick garlic powder

salt & pepper to taste

1 12oz can of Carnation evaporated milk

2 tablespoons Argo cornstarch

3 tablespoons of Land O’ Lakes butter (optional)

Instructions

Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.

Add just enough water or chicken stock to cover the ingredients.

Cook on high 5 hours or low 7-8 hours until vegetables are softened.

Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,

Taste and adjust seasoning with salt and pepper to taste.

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Quick Tip: Add some boiled broccoli for color and flavor!