Potato & Corn Chowder - cooking recipe

Ingredients

1 (16 ounce) bag frozen hash brown potatoes, thawed (about 4 cups)
1 (15 1/4 ounce) can whole kernel corn, undrained
1 (14 3/4 ounce) can cream-style corn
1 (12 ounce) can evaporated milk
1 medium onion, chopped (1/2 cup)
8 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

Preparation

Mix all ingredients in crock pot.
Cover and cook on low heat setting 6-8 hours (or high heat setting 3-4 hours) to develop flavors.