1 (16 oz) bag frozen hash brown potatoes, thawed
1 (15 1/4 oz) can whole kernel corn, undrained
1 (14 3/4 ounce) can cream-style corn
1 (12 oz) can evaporated milk
1 medium onion, chopped
8 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
Mix all ingredients together in bean pot and cook at 225 degrees for 4-5 hours.
Serving suggestion: Top bowls of chowder with a little extra crumbled bacon and a little shredded cheese. Yum!
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