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**Slow Cooker Mexican Potato Corn Chowder

Slow Cooker Mexican Potato Corn Chowder

  • Cooking Time:

    approximately 1 hour on High and 1 hour on Low
  • Servings:



14 pota­toes, small, peeled and diced, boiled in water
17 oz. corn, cream style, canned
12 oz. corn, whole ker­nel, undrained, canned
2 T. chick­en bouil­lon pow­der
4 oz. green chilies, diced, canned
1 T. mar­garine
1 onion, large, diced fine
1 green pep­per, diced fine (option­al: red pep­per)
2 c. cheese, medi­um ched­dar, shred­ded
1 1/2 c. cheese, Mon­terey Jack, shred­ded

Slow Cook­er Mex­i­can Pota­to Corn Chow­der is so good, and has a nice kick to it. Crock­ing time is short, so it can be ready rather quick­ly!

  1. Put pota­toes in water and boil gen­tly, uncov­ered until you can pierce them eas­i­ly with a fork.
  2. Add sautéed onion and green pep­per.
  3. Stir in corns, chilies and sea­son­ings (Lawry’s sea­son salt, gar­lic pow­der, dash of Worces­ter­shire sauce).
  4. Heat until bub­bly.
  5. Put into large 5 — 6 quart slow cook­er.
  6. Cov­er. Cook on High until it bub­bles again and then turn to Low.
  7. Stir in shred­ded cheese.
  8. Cov­er again. Sim­mer on Low for at least 1 hour.

Hap­py Crock­ing!

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**Slow Cooker Mexican Potato Corn Chowder - Nutrition


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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Crock Pot GirlMarshaSandieVickiDarlene Recent comment authors
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Very good!! It was a thick hearty stew. Not spicy but full of fla­vor.


Can I use the cubed frozen hash browns as long as they are thawed first? Cin­do­de­Mayo‬ is my birth­day and I would love to make this soup, but would pre­fer to use the hash browns because of time lim­i­ta­tions.


What about canned ‘New Pota­toess’? I think they might be bet­ter than hash browns, but that’[s just me. I’d like to know how it turns out if you do use the hash browns.


you don’t men­tion any­thing about sea­soned salt or gar­lic pow­der or worch­ester­shire sauce in list of ingre­di­ents or sautéing onions and peppers..You said which is very odd to add the sautéed onions and pep­pers and every­thing into the pot also??? Is this cor­rect?? All goes into the pot of water with pota­toes. If using frozen hash browns where does the water play into all this??


do you not drain the water from the pota­toes before adding oth­er ingre­di­ents? If so, shouldn’t there be a spe­cif­ic amount of water to begin with? Thanks!

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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