Cooking Time:8-9 hours
Ingredients6 slices bacon, fried crisp, chopped
5 c. red potatoes, peeled and cubed
1 bag (16 oz.) frozen whole kernel corn
1/4 c. dehydrated minced onion
2 cans (14.5 oz.) chicken broth
1 c. water
2 tsp. garlic salt
1 tsp. black pepper
1/4 tsp. turmeric
1 can (12 oz.) evaporated milk
8 oz. (2 cups) Monterey Jack OR white cheddar cheese, shredded
- Place bacon, potatoes, corn, onions, broth, water, garlic salt, pepper and turmeric in slow cooker.
- Cover. Cook on High for 8 to 9 hours, or until potatoes are tender.
- Stir in milk and cheese. Cover and heat until cheese melts, about 2 to 3 minutes. Serve hot.
Note: Garnish each bowl with dried chopped chives, if desired.
Variation: Crock Pot girl likes more bacon in this recipe, so I put in 9-12 strips of crisp bacon! Yum!
For over 450 more Slow Cooker recipes, click here to get my eBook!
High for 8 or 9 hours? or do you mean low?
Thanks for the question, but it is actually High, and depending on your crock pot it may be done sooner. The crock pot I used actually was done in 8 hours. Happy Crocking!
Did you thaw the corn first or put it in frozen?
You can leave the cron frozen – no need to thaw. Thanks for your questions!
You can leave the corn frozen – no need to thaw. Thanks for your questions!
Just curious how this ended up under vegetarian when it contains bacon and chicken broth?
Wow! Thanks, Cheryl – I am not sure how that happened! Thanks so much for pointing it out and I will fix it now. 🙂 Happy Crocking!