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**Slow Cooker Potato Corn Chowder

Slow Cooker Potato and Corn Chowder

  • Cooking Time:

    8 hours on Low
  • Servings:

    5–6

Ingredients

5 pota­toes peeled and cut into small pieces
1 stalk cel­ery, diced
1 car­rot, peeled and diced
1 clove gar­lic, minced
16 oz. corn, pack­age, frozen or 2 cups fresh corn
4 T. but­ter, unsalt­ed
3 c. chick­en broth
2 c. whole milk (add at the end)
1 T. salt
1 tsp pep­per


Chow­der is def­i­nite­ly a com­fort food, and Slow Cook­er Pota­to and Corn Chow­der will be right there at the top! So GOOD!

  1. Peel and cut pota­to, cel­ery, car­rots and gar­lic (minced).
  2. Place in the slow cook­er with corn.
  3. Com­bine, chick­en broth, salt, pep­per and but­ter and pour over veg­eta­bles in the slow cook­er.
  4. Cov­er. Cook on Low for 8 hours.
  5. Add the milk, warm for an addi­tion­al 15 min­utes.

Option­al: Top with crisp, crum­bled fried bacon, and a small dol­lop of sour cream!

Veg­e­tar­i­an Style: Sub­sti­tute chick­en broth for veg­etable broth, and omit the bacon crum­ble!

Hap­py Crock­ing!

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

XOXO,

Jenn

Slow Cooker Potato and Corn Chowder

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Ashley
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Ashley

Very good fla­vor. I also added some unsea­soned, cooked ham­burg­er and an onion to the soup and it turned out great.

Jamie
Guest
Jamie

Wow — why the high sodi­um count?

Bob
Guest
Bob

That was my reac­tion as well, Janet. I always do my best to reduce sodi­um by using, in this sit­u­a­tion. no salt but­ter and low sodi­um chick­en broth.

Janet Hargrove
Guest
Janet Hargrove

I made this last night and it was yum­my! I’ll make a big­ger batch next time.

Janet

erin
Guest
erin

Can I cook this on high for 3–4 hours?

Tricia
Guest
Tricia

This might be a weird ques­tion, but I hate peel­ing pota­toes. Would frozen hash browns work? Or maybe a pota­to with a real­ly thin skin, like a yukon gold?

Kim Honeycutt
Guest
Kim Honeycutt

My kind of meal!! Love it! Pinned it!!

ruth
Guest
ruth

The pic­ture makes this soup look a lot thick­er and creami­er. Mine isn’t thick at all. It’s like water. Did I do some­thing wrong?

Kellie
Guest
Kellie

The pota­toes have to be cut very small so that they can break down over the 8 hours in order to make it a chow­der and not a soup. Oth­er­wise I have made this a few times now and always yum­my. I add dif­fer­ent sea­son­ings each time too. Good with lots of lemon pep­per. Also good with bay leaves and a pinch of dill.

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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