- 6 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
1. Place bacon, potatoes, corn, onions, broth, water, garlic salt, pepper and turmeric in crock pot.
2. Cover. Cook on High for 8 to 9 hours, or until potatoes are tender.
3. 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.
Happy Crocking!
Variation: Crock Pot girl likes more bacon in this recipe, so I put in 9-12 strips of crisp bacon! Yum!
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Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
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!