Slow Cooker Potato Corn Chowder

Slow Cooker Potato Corn Chowder

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    6 h
  • Ready In

    6 h 15 m
Holyflower93
Recipe by  Holyflower93

“A thick filling chowder. Perfect for a cold day.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Stir potatoes, whole kernel corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and black pepper together in a slow cooker. Cook 6 hours on Low, stirring occasionally.

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Reviews (3)

Rate This Recipe
craftmomma
4

craftmomma

The idea is great, although I thought the chowder was bland. We had to add salt to it in order to eat it. And the hash brown potatoes just went mushy. When I try this again, I plan to use chicken broth instead of the vegetable, and add bacon or ham cubes for interest, and use tater tots instead of the hash browns. And I probably won't cook it as long; I think that contributed to the mushiness. And maybe more whole kernel corn. I didn't think there was nearly enough corn in it.

judi
4

judi

Very fast and easy way to make potato soup without peeling and chopping and unlike the previous reviewer, mine was so thick I had to add milk to it before I served it. I added crumbled bacon, shredded cheddar and green onions as a garnish before serving.

Carrie C.
4

Carrie C.

This soup had a great flavor. It was not thick like a chowder should be though. I added 1 cup of instant potato flakes to thicken it up. My family enjoyed this.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 256 cal
  • 13%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 48.8 g
  • 16%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 527 mg
  • 21%

Based on a 2,000 calorie diet

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Vegetarian Slow Cooker Corn Chowder

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Slow Cooker Potato Soup