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Slow Cooker Potato and Corn Chowder

I know spring isn’t the ideal time to share a chowder recipe, but we’ve had a bit of a cold snap lately with night temps dipping into the 40s, so I thought it was appropriate. Plus, this is a seriously delicious recipe.

The secret to getting it thick and creamy is blending a few cups of it at the end of cooking and mixing it back in being careful not to burn yourself. As you probably already know, I try to keep my recipes as simple as possible, but the extra step of blending is worth it in this instance.

I love soups because they are often inexpensive and a great way to sneak in lots of vegetables. I use my slow cooker almost anytime I make soup because it makes my life so much easier. Enjoy!

How to Make Slow Cooker Corn and Potato Chowder:

Step 1: Add corn, potatoes, broth, herbs and spices to slow cooker.

Step 2: Cook on low for 8 hours.

Step 3: Remove 3 cups of cooked chowder from slow cooker and blend well being careful not to burn yourself.

Step 4: Mix blended chowder back in the slow cooker.

Step 5: Mix in cream and bacon bits before serving.

Want more slow cooker recipes? Here are a few of our favorites:

A bowl of Potato and Corn Chowder sitting on a green towel.

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