#1317 - Slow Cooker Potato Chowder

(by Shirley McNevich)

8 cups bite sized red potato pieces (uncooked)
1/3 cup chopped onion
3 - 14.5oz. cans chicken broth (or make your own)
1 - 10.75oz. can Campbell's cream of chicken soup (do NOT add water)
1/2 tsp. pepper
1 - 8oz. Philadelphia cream cheese (cubed)
1/2lb. bacon (fried, dried on paper towels and crumbled)

In a slow cooker add potato pieces, chopped onions, chicken broth, cream of chicken soup and pepper--stir. Cover and cook on low 8-10 hours or until potatoes are tender. Add cream cheese--stir until cream cheese melts. Add crumbled bacon--stir. Optional--add whole kernel corn when you add cream cheese if you wish--drain corn first. Optional--cook a half bag of egg noodles (or more)--drain and add them when you add the bacon.