| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | Dutch | Crockpot, Soups & ste, Vegetables | 1 | Servings |
INGREDIENTS
| 6 | sl | Crisp bacon; crumbled |
| 4 | md | Potatoes; peeled and diced |
| 1/2 | c | Minced onions; chopped |
| 1 | cn | (16 Oz.) Cream Corn |
| 2 | cn | (13 3/4 Oz.) Chicken Broth |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | cn | Evaporated milk |
INSTRUCTIONS
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 1 1/2 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@gj.net> on Nov 21, 1997
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”