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Some dinners make you feel like a functioning adult — this is one of them.
Even if the day’s been a total circus (the laundry’s still wet, the dog ate someone’s sock, and you may have answered a Zoom call in pajama bottoms), this chowder’s got your back. Toss five ingredients in the slow cooker, forget about it for a few hours, and suddenly—boom—you’ve got a warm, creamy, chunky bowl of comfort that tastes like you planned this. Like you’re winning at life.
It’s hearty. It’s unfussy. It’s the kind of meal that makes you want to wrap up in a blanket and text someone “you need to come over for this.”
Why This Chowder Will Basically Save Your Week
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Five ingredients. You’re not chopping ten things or making a roux. Just grab, dump, and go.
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It’s hearty enough to be the whole meal. But still plays nice with bread or salad.
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It’s comfort food without the chaos. No browning, blending, or babysitting.
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Make it your own. Throw in extras or toppings if you’re feeling fancy — or don’t.
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Leftovers = next-day happiness. And yes, it reheats like a dream.
What You’ll Need (And Some Real Talk on Substitutions)
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2 pounds russet or Yukon gold potatoes
Peeled and chopped into bite-sized chunks (½–¾ inch is perfect).
Tip: Yukon golds = creamy. Russets = starchy and hearty. Use what you’ve got. -
1 (16-ounce) bag frozen corn
No need to thaw — just pour it straight in.
Sweet corn adds a little pop and balances the richness. -
1 (10.5-ounce) can condensed cream of potato soup
This is your shortcut to creamy heaven.
Wanna go veggie? Cream of celery works too. -
4 cups low-sodium chicken broth
Or veggie broth if you’re meat-free.
If you want a thicker chowder, use 3 cups instead. -
1 cup heavy cream
Or half-and-half if you’re feelin’ lighter.
Oat milk or coconut milk works for a dairy-free version, just keep it unsweetened.
Salt and black pepper? Absolutely. Add ‘em at the end to taste.
Optional toppings: shredded cheddar, bacon bits, green onions, hot sauce, crushed crackers, a little “oops-I-got-carried-away” moment.
Okay, Let’s Make It (Slow Cookers = Kitchen MVPs)
1. Potatoes + corn in the pot
Throw your chopped potatoes and that bag of frozen corn into your 5–6 quart slow cooker. No need to stir yet — just let them hang out.
2. Add the soup and broth
Open the can of condensed soup and pour it in with the broth. Now give everything a gentle stir to combine — don’t worry if it’s not perfectly smooth. The slow cooker does the heavy lifting here.
Make sure most of the potatoes are under the liquid. It’s okay if some peek out — they’ll steam-cook just fine.
3. Cover and cook
Set your slow cooker to LOW for 6–8 hours or HIGH for 3–4 hours. You’re looking for tender potatoes that still hold their shape. No mushy mess — we want chunky chowder.
Got time? Stir once halfway through to keep the magic even. But if you forget — no biggie.
4. Stir in the cream
Once those potatoes are fork-tender, stir in the cream. You’ll notice everything gets velvety and luxurious, almost instantly. This is the part where it starts looking (and smelling) like real-deal chowder.
5. Want it thicker?
Grab a potato masher and gently mash a few pieces right in the pot. You’ll still have plenty of texture, but the broth thickens up like a dream. Don’t go wild — a few presses should do it.
6. Final warm-up
Pop the lid back on for 15–20 minutes on LOW, just to heat everything through. You’re done.
Chowder Bar? Yes Please.
Set out some toppings and let everyone go wild:
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Cheddar cheese (the sharper the better)
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Crispy bacon crumbles
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Thinly sliced green onions or chives
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Cracked black pepper
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A few dashes of hot sauce (Texas Pete or Cholula are my faves)
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Crushed buttery crackers
It’s like building your own cozy bowl of awesome.
Add-Ins, Switch-Ups, and “Oops, I Forgot That Ingredient” Tips
Let’s keep it real — this is a forgiving recipe. Here are some ways to tweak it:
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Veggie version? Use vegetable broth and a vegetarian soup base.
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Protein boost? Stir in some shredded rotisserie chicken, leftover ham, or cooked sausage during the last 30 minutes.
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Flavor bump? Add a teaspoon of garlic powder, smoked paprika, or thyme when you add the broth.
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No cream on hand? Use milk + a pat of butter for a quick fix. Not quite the same, but still tasty.
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Prep ahead? Chop the potatoes the night before and store them in water in the fridge. Just drain and dump in the morning.
Leftovers & Reheating (Yes, You’ll Want Seconds)
Storage: Let the chowder cool, then stash it in an airtight container in the fridge for up to 3 days.
Reheating:
Warm it on the stove over low heat or microwave it in short bursts. Add a splash of broth, milk, or even water to loosen it up. It thickens as it sits, so you’ll need to wake it up a little.
Freezer tip: It can be frozen, but the texture gets a little grainy when thawed — not terrible, just not peak performance. Your call.
A Cozy Little Wrap-Up
Honestly? This chowder’s the kind of meal that makes life feel a little softer. Like, hey — maybe you don’t have everything together, but at least dinner’s sorted. And there’s something about that first steamy spoonful that just gets you.
If you make it (or mess with it and make it even better), I’d love to hear about it. Drop a comment, send a photo, or just tell your neighbor that you made something amazing.
Either way, you’ve got soup. And that’s already a win.
5-Ingredient Slow Cooker Potato Corn Chowder
Ingredients
- 2 pounds russet or Yukon gold potatoes peeled and cut into 1/2- to 3/4-inch chunks
- 16 oz frozen corn kernels 1 bag
- 10.5 oz condensed cream of potato soup 1 can
- 4 cups low-sodium chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half for lighter version
- salt and black pepper to taste, optional but recommended
- optional toppings shredded cheddar, bacon, green onions, hot sauce
Instructions
- Add the chunky potatoes and frozen corn to the bottom of a 5- to 6-quart slow cooker.
- Pour in the condensed cream of potato soup and chicken broth. Stir gently to combine, making sure the soup base is well mixed and the potatoes are mostly submerged.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are very tender but still hold their shape for a chunky texture.
- Once the potatoes are tender, stir in the heavy cream. Taste and season with salt and black pepper as needed.
- For a thicker chowder, mash a few potatoes directly in the slow cooker, leaving most chunks intact.
- Cover and cook on LOW for an additional 15–20 minutes until heated through and slightly thickened.
- Ladle the chowder into bowls and top with shredded cheddar, bacon, green onions, and a dash of hot sauce, if desired. Serve warm.
Notes
Nutrition