And I basically doubled it.
1 32oz bag frozen hash brown potatoes
2 32oz bags frozen corn
2 cups boiling water
3 tsp no sodium chicken bouillon powder
1 pound turkey bacon (check the labels for sodium, it varies a lot!)
2 Tbsp unsalted butter
1 medium to large onion, chopped
1 12oz can evaporated milk
2/3 cup nonfat powdered milk
3/4 cup water
1 tsp Worcestershire sauce (low sodium)
1/2 tsp ground black pepper
Mix the bouillon and boiling water until dissolved. Pour hot broth over one bag of corn in your slow cooker and use an immersion blender to basically make it into creamed corn (if you prefer, you an put the corn and broth into a food processor or blender for this and then put it into the crock). Add the hash brown potatoes and the second bag of corn.
Fry the turkey bacon until crisp and cut/break into small pieces; add to the crock.
Brown the onions with some of the butter in the bacon pan and add them to the crock. Deglaze the pan with a bit of water and add that to the crock with the remaining butter.
Mix milk powder and water; stir in the evaporated milk, Worcestershire sauce, and pepper. Add the mixture to the crock.
Cover and cook on high for about 6 hours. The potatoes will mostly break apart and make the chowder very thick.