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Slow Cooker Potato Corn Chowder

Slow Cooker Potato Corn Chowder

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Holyflower93

A thick filling chowder. Perfect for a cold day.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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

judi
6
10/1/2013

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.

craftmomma
5
2/7/2014

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.

Carrie C.
5
2/23/2013

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.