Ingredients
The following ingredients have 4 Servings
- 21.5 oz cans cream of potato soup ((2-10.75 cans))
- 29 oz cans cream style corn ((2-14.5 oz cans))
- 8 pieces bacon (cooked crisply and crumbled)
- 1.5 tablespoon bacon drippings reserved
- 1/2 cup milk
- salt pepper and garlic salt (to taste)
- Garnish: shredded cheddar cheese
Instruction
- Mix together your soup and corn in a 4-quart slow cooker (I used Corky, my Hamilton Beach Multi-Quart Slow Cooker on the 4-quart setting)
- Sprinkle in your bacon crumbles and drippings (if desired)
- Pour in your milk until it reaches the consistency you desire
- Add your salt, pepper and garlic salt
- Cover and cook on low for 8-10 hours or on high for 4 hours
- If desired, sprinkle individual servings with shredded cheddar
