Slow Cooker Corn Chowder

• 6 strips Bacon, Diced
• 4 cups Frozen O'Brien Potatoes (with Onions And Peppers)
• 2 cans (15 Oz. Size) Creamed Corn
• 1 package (14 Oz. Size) Frozen Whole Kernel Corn
• 1/2 cups Carrot, Diced Small
• 1/2 cups Sour Cream
• 3 cups Half-and-half
• 1-1/2 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Creole Seasoning

1. Cook bacon in a skillet over medium heat until browned and crispy. Remove from pan to a paper towel to drain.
2. Pour frozen potatoes, creamed corn and frozen corn into crockpot. Add carrot, cooked bacon, sour cream and half-and-half. Stir well, making sure to break up frozen potatoes and corn on the bottom. Sprinkle in salt, pepper and Creole seasoning.
3. Cover with lid and cook on high about 6 hours, stirring occasionally.

bacon, frozen obrien potatoes, corn, kernel corn, carrot, sour cream, salt, black pepper, creole seasoning

Taken from tastykitchen.com/recipes/soups/slow-cooker-corn-chowder/ (may not work)