My easy slow cooker potato corn chowder is more than just a bowl of soup. It’s comfort, flavor, and deliciousness in every bowl! Between the hearty feel of every bite to the pure simplicity of the recipe, it’s one of those meals that can easily fit its way into your weekly or monthly rotation.
I’m not saying this chowder will solve all your problems or change the world, but it will certainly bring a smile to your face (and some warmth to your belly!). And if you bring a batch to your friend or treat your neighbor to a few bowls, I can almost guarantee they’ll ask you for the recipe!
Slow Cooker Potato Corn Chowder
Easy Slow Cooker Potato Corn Chowder
This hearty potato and corn chowder has a hint of southwestern flavor thanks to mild green chiles, peppers and corn. It comes together perfectly thanks to your slow cooker. Just dump in your ingredients and let the cooker do the rest!
Ingredients
- 1 30 oz. bag frozen cubed hash brown potatoes
- 1 32 oz. carton chicken broth
- 1 can cream of celery soup *see note
- 1 small yellow onion, diced
- 2 4 oz cans diced green chiles
- 2 11 oz. cans mexi-corn, drained
- 1 tsp. garlic powder
- salt and black pepper to taste
- (optional) 1/8 tsp. cayenne pepper, if you like a little heat.
- 2-3 potatoes, peeled and cut into chunks (approximately 2 cups) *see note
- 1 8 oz container sour cream
- Cooked bacon slicces, chopped chives or green onions and shredded sharp cheese for garnish
Instructions
- Add hash brown potatoes, broth, cream of celery soup, onion, chiles, corn, salt and pepper, and cayenne to 6 qt. slow cooker. Set on low and cook for 5 hours.
- Stir the chowder. Add 2 cups chunk potatoes and stir. Continue to cook for another 2 hours, or until newly added potatoes are tender.
- Turn off heat. Stir in sour cream until thoroughly mixed and melted through.
- Let sit for 5 minutes.
- Serve in bowls topped with crumbled bacon and shredded cheddar cheese. Finish with green onions or chives.
Notes
I like the flavor of the cream of celery, but you can certainly use cream of mushroom or cream of chicken too.
For the added potatoes, I like to use red skinned potatoes, because you don't really need to peel them and they look pretty in the soup. A good time saver! Just be sure to cut your raw potato pieces into nice sized chunks...the smaller hashbrown pieces really cook down to create a creamy base...you want the raw potato pieces to be big enough for some nice "bite" or texture in the soup.
One of the nice things about this slow cooker potato corn chowder is that you don’t have to use an immersion blender to “cream” the potato base after cooking (something many of these recipes require). Because the hashbrown pieces are smaller in size, they break down on their own to create that heavenly creamy base.
So, what gives this chowder its amazing texture? The added potatoes! I like using red-skinned potatoes and if you do the same, you don’t have to peel them. You can also use baking (russet) potatoes if you prefer. Just be sure to peel them beforehand!
Note! Make sure to cut these raw potatoes into nice-sized chunks so that they hold up during the multi-hour cooking process. You don’t want them to cook down like the hashbrowns… because then you’ll just have mashed potato soup! 🙂
Another tip: Garnish your bowl of chowder with some extra bacon bits. Why? There’s never a bad time for more bacon!
If this recipe looks good to you, try these other recipes of mine too!
- Newport Beach Clam Chowder
- Slow Cooker Three-Bean Chili
- Vegetable Soup
- Easy Crockpot Chicken Taco Soup
- Cheesy Broccoli Soup
I’m excited to hear what you think about this slow cooker potato corn chowder. My family will be enjoying it this weekend and I hope yours will be too!
From my home to yours,
Jill
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