Crockpot Corn & Potato Chowder
Slow Cooker Corn and Potato Chowder
This corn and potato chowder is the ultimate “set it and forget it” comfort food. Using frozen diced hash browns saves you from peeling and chopping while giving the potatoes a perfectly even texture. As it slow-cooks, the potato starch naturally thickens the broth, creating a rich, creamy base that tastes much more decadent than the simple ingredient list might suggest.
Ingredients
- 3 cups frozen diced hash brown potatoes (about ½ bag)
- 2 (15 oz) cans corn, drained
- 4 cups chicken or vegetable broth
- 1 (10½ oz) can condensed cream of chicken or celery soup
- 1 cup shredded cheddar cheese
Instructions
Step 1: Layer the Base
Add the frozen hash browns and drained corn to your slow cooker. Spread evenly to create a uniform layer.
Step 2: Add the Liquids
Pour in the broth and condensed soup. Stir gently to combine all ingredients.
Step 3: Slow Cook
Cover and cook on Low for 6–8 hours, or on High for 3–4 hours. The chowder is ready when the potatoes are tender and the liquid has thickened into a creamy consistency.
Step 4: Add the Cheese
About 15 minutes before serving, stir in the shredded cheddar. Cover for a few minutes to allow it to melt fully, then stir again until the soup is smooth and glossy.
Step 5: Season and Serve
Taste and adjust with salt and freshly cracked black pepper if needed. Serve hot in bowls, garnished with extra cheese or sliced green onions for an added touch.
