Slow Cooker Potato Corn Chowder Recipe2021-08-08
- Cuisine: Canadian
- Course: Main Dish, Soup
- Skill Level: Beginner
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat0.5 g
Trans Fat0.3 g
Unsaturated Fat0 g
Slow cooker potato corn chowder recipe. This delicious chicken broth-based potato and corn chowder is cooked in a slow cooker. Are you looking for easier, and more delicious slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes
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Makes 4 servings
Ingredients: 4 cups (1 L) chicken stock, 1 cup (250 ml) chopped green onions, 3 large potatoes, peeled and cubed, 3 garlic cloves, peeled and minced, 3/4 teaspoon (4 ml) curry powder, 1/2 teaspoon (3 ml) ground cumin, 1 cup (250 ml) 2% reduced-fat milk, 2 tablespoons (30 ml) cornstarch, salt and freshly ground black pepper, to taste
Instructions: In a 4-6-quart (4-6 L) slow cooker, combine all ingredients, except milk, cornstarch, and seasoning. Mix well, then cover the pot and cook on a low-heat setting for 6-8 hours. Switch the heat to high and continue cooking for a further 10 minutes, then stir in combined milk and cornstarch, cooking, stirring for 2-3 minutes.
Turn off the slow cooker and open the lid. Season the chowder with salt and black pepper. Mix well. Ladle the chowder into soup bowls. Serve hot.
Slow Cooker Potato Corn Chowder Recipe
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- 3 cups (750 ml) low-sodium fat-free chicken broth
- 3 cups peeled and cubed red potatoes
- 2 cups whole kernel corn
- 1 large yellow onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 6 oz (180 g) bacon, cooked and crumbled
- 1 bay leaf
- 3/4 teaspoon dried thyme leaves
- 1/4 teaspoon dry mustard
- 2 cups (500 ml) whole milk, divided
- 2 tablespoons cornstarch
- salt and freshly ground white pepper, to taste
In a 4-6-quart (4-6L) slow cooker, combine all ingredients, except milk, cornstarch, and seasoning. Mix well.
Cover the pot and cook on a high-heat setting for 4-5 hours, adding 1½ cups (365 ml) cups of milk during the last 30 minutes.
Turn off the slow cooker and open the lid. Discard the bay leaf.
Process half of chowder until smooth in a food processor or blender. Return the mixture to the slow cooker. Cover the pot and cook for a further 10 minutes, then stir in combined 1/2 cup (125 ml) milk and cornstarch, stirring for 2-3 minutes.
Turn off the cooker. Season the chowder with salt and white pepper and mix well. Ladle into soup bowls. Serve hot.