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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
Slow Cooker Potato and Corn Chowder
Equipment
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.
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