5-Ingredient Slow Cooker Potato Corn Chowder
A comforting and creamy chowder made with just five main ingredients. This hands-off slow cooker recipe is perfect for chilly days and busy weeknights. Each bowl is rich, hearty, and full of sweet corn and tender potatoes.
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
Swap in vegetable broth and half-and-half for a vegetarian-friendly, lighter version. The chowder thickens as it sits, so leftovers are even better the next day!
Nutrition
Calories: 320kcal
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