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Slow Cooker Potato and Corn Chowder

May 27, 2015 by Missy Rakes 11 Comments

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Slow Cooker Corn & Potato Chowder

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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:

  • Slow Cooker Chicken Enchilada Soup
  • Slow Cooker Cheesy Bacon Ranch Potatoes
  • Slow Cooker Chicken Pot Pie Soup
  • Slow Cooker Sausage and Potato Casserole

 

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

Slow Cooker Potato and Corn Chowder

Potatoes, corn and bacon bits come together in this thick and creamy chowder.
Prep Time30 mins
Cook Time8 hrs
Total Time8 hrs 30 mins
Course: Soup
Cuisine: American
Keyword: Slow Cooker Potato and Corn Chowder
Servings: 6
Calories: 281kcal

Equipment

  • Slow Cooker

Ingredients

  • approx. 29 oz canned or frozen corn
  • 8 medium red potatoes diced
  • 6 cups chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • half pint heavy cream
  • 3 oz bacon bits

Instructions

  • Add corn, potatoes, broth, herbs and spices to slow cooker.
  • Cook on low for 8 hours.
  • Remove 3 cups of cooked chowder from slow cooker and blend well being careful not to burn yourself.
  • Mix blended chowder back in the slow cooker.
  • Mix in cream and bacon bits before serving.

Nutrition

Calories: 281kcal | Carbohydrates: 51g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 1356mg | Potassium: 1511mg | Fiber: 6g | Sugar: 4g | Vitamin A: 31IU | Vitamin C: 41mg | Calcium: 63mg | Iron: 3mg

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Filed Under: Easy Recipes, Main Dishes, Slow Cooker

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  1. [email protected] says

    May 27, 2015 at 6:50 am

    I love slow cooker meals. They are such a budget saver on those crazy nights. We do so many soups in our slow cooker, but I haven't tried a corn chowder. This looks like it would be perfect with some homemade rolls on a cool night.
    Reply
    • Missy Rakes says

      May 27, 2015 at 11:03 pm

      This really is a super delicious recipe. I hope your family enjoys it!
      Reply
  2. CHERYL MAJOR says

    July 24, 2015 at 11:30 am

    It looks so good and easy...will make for sure this week ...Thanks for sharing.
    Reply
    • Missy Rakes says

      July 24, 2015 at 11:35 am

      It's one of my favorite recipes. I hope you enjoy!
      Reply
  3. Bonnie says

    December 1, 2016 at 4:18 pm

    How can I get recipe save to my computer or get cookbooks? I like easy recipes to do with grandkids.
    Reply
    • Missy Rakes says

      December 2, 2016 at 9:37 am

      At the moment you will have to copy the recipes and paste them into a word document to print them, but I'm working on having printable recipe cards on the site in the next couple of months.
      Reply
  4. Linda Bee says

    December 4, 2016 at 5:37 am

    Could I just use an immersion blender instead of taking out 3 cups and blending? I'm new to the immersion blender.
    Reply
    • Missy Rakes says

      December 4, 2016 at 9:28 am

      Yes, you may use an immersion blender, but be careful not to run it too long because you want to leave lots of chunks. I prefer to remove it and use a regular blender for a better consistency.
      Reply
  5. Mary Duggins says

    October 9, 2017 at 4:01 pm

    Just made this tonight and it might be the best soup/chowder I've ever had! Even when fall and winter have passed, this will definitely remain a staple.
    Reply
  6. Karen Howell says

    September 16, 2020 at 9:03 am

    I don't understand step 3. I get removing the 3 cups of chowder but I don't understand the blend well part. What are you blending it with???
    ★★★★☆

    4 stars

    Reply
    • Missy Rakes says

      September 17, 2020 at 9:54 am

      You can put it in a blender or use an immersion blender.
      Reply

Welcome, I'm Missy and I'd love to help you cook from scratch, save money and live a more simple and abundant life. Click the buttons below to follow along on social media and get to know me better. Have a lovely day!

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