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Corn Chowder with bacon and potatoes
1 lb. bacon fried crisp, patted dry and crumbled
2 1/2 cup milk
3 can cream corn
2 cup frozen hash browns
1 onion (diced)
2 Tablespoons butter
1 cup chopped celery
salt and pepper to taste
2 Tablespoons paprika
Prepare
bacon and set aside. In a skillet saute onion and celery until sweating.
Add all ingredients to slow cooker and cook on high for 4 - 5 hours,
then reduce heat to low and cook additional 1-2 hours. Serve with sour
cream, shredded cheddar cheese, and tortilla strips.
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