| 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
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