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Corn-potato Chowder

6 sl Crisp bacon; crumbled
4 md Potatoes; peeled and diced
1/2 c Minced onions; chopped
1 cn (16 Oz.) Cream Corn
2 cn (13 3/4 Oz.) Chicken Broth
1 ts Salt
1/4 ts Pepper
1 cn Evaporated milk

Place all ingredients, except milk in a crock pot. Cover and cook on low for 10 to 12 hours. Add milk and cook covered for 1 hour. OR: Place all ingredients except milk in Dutch oven. Cover and simmer 1 1/2 to 2 hours, until potatoes are tender. Add milk and cook covered until milk is warmed up. Makes 2 quarts (best when leftover).

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