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Slow Cooker Corn Chowder

Slow Cooker Corn Chowder

  • Prep

    20 m
  • Cook

    8 h 30 m
  • Ready In

    8 h 50 m
DONALDB

DONALDB

This is really good to make when it is cold outside, and you want something hot and yummy when you get home from work.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

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  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 11.2 g
  • 22%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 823 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. In a slow cooker, place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper to taste. Add water to cover and two bouillon cubes.
  2. Cook on low setting for 8 to 9 hours and then stir in the evaporated milk. Cook for 30 more minutes.
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Reviews

DRIZZLY
238

DRIZZLY

11/19/2005

This is a good starter recipe. However, there are a few things I change that makes it a very good chowder. First, I use an extra can of corn and change it to cream style. Next, the ham became too rubbery. So, I now I boil chicken and shred it. I then boil the potatoes in the chicke water for about ten minutes. Then, I mash them just slightly. This makes them much softer and adds to the texture of the chowder. Finally, I add corn starch to thicken the broth. It sounds like a lot of work, but really it's not. It makes fantastic chowder, and I always double the recipe. That way I can freeze the leftovers and have anther meal or two on hand for those days when cooking seems like too much work!

Siba's Mom!
161

Siba's Mom!

1/14/2007

To be honest, I rarely follow a recipe to the letter unless I am baking, but I did use this one as the starting point for my potato-corn chowder and thought I'd share my modifications because it turned out great! First, I used russet potatoes, but left the skins on for the extra nutrients and rustic feel. I also added some chopped carrots and a couple of cloves of garlic, and used a whole bag of frozen corn. I used chicken stock rather than water and did not cover the vegetables. For spices, I added a good dose of kosher salt and black pepper, some ground sage, and a little crushed red pepper for a little kick. After the 8 or so hours of cooking, I ladled about 3 cups of the stock out of the crock pot, made a roux, added the stock to it along with the condensed milk, let it thicken for about 4 or 5 minutes and then added it back to the crock pot and let it cook for another 30 minutes. It was delightful! Perfect for the snowy day we're having!!

TTV78
94

TTV78

6/9/2010

Thanks to all the helpful reviews, this corn chowder turned out wonderful! Used 1 can chicken broth in place of the bouillon cubes & water, added 1 can creamed corn, added 1 clove minced garlic, added 2 carrots diced. I waited to add the ham until there was 3 hours left in cooking time so that it wouldn't' turn "rubbery" & that worked out great. After adding the evaporated milk & allowing the 30 min additional cooking time, it was still a little too liquidy to be a chowder, so I added a corn starch slurry which thickened it up nicely! It tasted good, but I felt it needed a little something, so I threw in a dash of rubbed sage & a dash of marjoram -- PERFECT!! This was SO delicious! Served w/ biscuits & we are looking forward to leftovers. Thanks for the good starter recipe! :)

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