Your family is going to be requesting you to make this recipe for Potato and Corn Chowder over and over and over again…even in the summer!
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Does your family love soup for dinner as much as mine? Potato and Corn Chowder is one of those soups that your family is going to be requesting again and again for dinner. And as an added bonus, it reheats nicely too if you have leftovers.
What I love most about this recipe, besides the taste, there is no work at all to put together. Well, you do have to peel the potatoes.
Serving homemade soup for dinner is easy when you add a side salad and a few slices of No Knead Bread. I mean, can you have soup without bread? I also love that this recipe is an economical meal.
Make sure you print out the recipe below and save it for later!
- 5 large baking potatoes; peeled and diced; about 4 cups.
- 2 cups frozen corn
- 3 cans chicken broth; 14.5 oz size each
- 3 tbsp flour
- 2 tbsp butter
- 1/4 cup heavy cream or half and half
- cooked bacon; optional topping
- sour cream; optional topping
- salt pepper to taste
Helpful Kitchen Tools
Place the potatoes and corn into your slow cooker. Stir in the flour and toss to combine.
Add the chicken stock and salt and pepper to taste if desired. I always wait until after the soup is cooked to taste if it needs additional salt since most broths are very high in sodium.
Cover and cook on low 6 hours or 4 hours on high; until the potatoes are tender. All slow cookers cook differently, so you’ll know the soup is done when you can easily stick a fork or small knife through the potatoes.
Stir in the butter and heavy cream. Cook for an additional 20 minutes with the lid off until the soup has thickened.
Serve with crumbled cooked bacon and a dollop of sour cream. Potato Corn Chowder is an easy and inexpensive recipe your whole family is going to love.
Tips for Cooking Soup in a Slow Cooker
- Sprinkle the potatoes and corn with the flour before you add the chicken broth. This will help thicken the soup as it cooks.
- Make sure you check the potatoes after they’ve been cooking for awhile in the slow cooker. The newer slow cookers tend to cook things really fast, so be careful. You definitely do not want the potatoes overcooked as you’ll end up with mashed potato soup.
- I always stir heavy cream into 1/2 cup of the hot soup in a small bowl then add to the hot soup to prevent the cream from curdling.
- All slow cookers cook differently, so please check your potatoes after 2 hours or so of cooking to see if they are fork tender.
More Yummy Slow Cooker Recipes
- Tomato Sauce and Meatballs
- Bacon Wrapped BBQ Chicken
- Pot Roast – Sunday Dinner at it’s BEST!
- Turkey Breast – this is the recipe I use to cook an extra turkey breast every year for Thanksgiving.
- Make sure you check out Family Favorite Chicken Recipes that would be great to add to your weekly meal plan.
All slow cookers are different. Some cook really fast these days, so please check your potatoes after 2 hours or so of cooking to see if they are fork tender. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 522mgCarbohydrates: 40gFiber: 4gSugar: 4gProtein: 8g
All slow cookers are different. Some cook really fast these days, so please check your potatoes after 2 hours or so of cooking to see if they are fork tender.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.