1 (16 ounce) bags frozen hash brown potatoes, thawed
1 (15 1/4 ounce) cans whole kernel corn, undrained
1 (14 3/4 ounce) cans cream-style corn
1 (12 ounce) cans 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
Directions
Mix all ingredients together in crock pot and cook for 6-8 hours on low.
Serving Suggestion: Top bowls of chowder with a little extra crumbled bacon and a little shredded cheese. Yum!
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