1 can cream corn1 lb. bacon
6 potatoes
1 lb. carrots
12 oz. can evaporated milk
1 onion (optional)
Cube potatoes and carrots. Steam until tender, not mushy. Cook bacon until crisp, then cut into bite-size pieces. Mix all ingredients into crockpot, and heat for 1 hour. Serves 4-6.
Notes: I chopped up an onion and cooked it with the bacon. I used maple flavored bacon, and it turned out rather well. I had more bacon than corn, so it was almost more of a bacon chowder than a corn chowder, but everyone really liked it. I cooked everything on high for about an hour and a half, but I doubled several of the ingredients so there was more to warm up.
