• 1 T. Coconut Oil
  • 1 Lg. Onion, diced
  • 1 tsp. Minced Garlic
  • 2 tsp. Ground Cumin
  • 1/2 tsp. Salt
  • 1/2 tsp. White Pepper
  • 3 c. Chicken Stock
  • 3 Red Potatoes, peels on and chopped
  • 14. 7 oz. Creamed Corn
  • 12 oz. Frozen Corn
  • 1 c. Grated Sharp Cheddar Cheese
  • 12 oz. Evaporated Milk
  • 2 T. fresh chives, chopped (optional)

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Served Slow Cooker Corn and Cheese Chowder with a French bread and a tossed green salad and your meal is complete.

  1. Heat oil in a skillet and cook the onion and garlic on medium heat until onion is translucent.
  2. Place in the slow cooker.
  3. Add the remaining ingredients, EXCEPT for the cheddar cheese, evaporated milk and chives.
  4. Mix thoroughly.
  5. Cover. Cook on Low 7 hours.
  6. Stir in evaporated milk and cook one additional hour.
  7. Garnish with cheese and chives before serving, if desired.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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