Crockpot Corn & Potato Chowder

23 1 minute read

Slow Cooker Corn & Potato Chowder

This hearty corn and potato chowder is an easy, hands-off meal that’s perfect for busy days. Frozen diced hash browns make prep incredibly simple while helping create a smooth, creamy texture as they cook. The potatoes naturally thicken the soup over time, giving the broth a rich, comforting consistency without much effort.

Ingredients

3 cups frozen diced hash brown potatoes (about half a bag)
2 cans (15 oz each) corn, drained
4 cups chicken or vegetable broth
1 can (10½ oz) condensed cream of chicken or cream of celery soup
1 cup shredded cheddar cheese

Instructions

Step 1: Prepare the Slow Cooker
Place the frozen hash browns and drained corn into the slow cooker, spreading them out evenly.

Step 2: Combine the Broth
Add the broth and condensed soup. Stir everything together until well mixed.

Step 3: Cook Until Tender
Cover and cook on Low for 6–8 hours or on High for 3–4 hours. The chowder is done when the potatoes are soft and the broth has become thick and creamy.

Step 4: Melt in the Cheese
About 15 minutes before serving, mix in the shredded cheddar cheese. Cover briefly so the cheese melts completely, then stir until smooth.

Step 5: Finish and Serve
Taste and season with salt and black pepper as needed. Ladle into bowls and top with extra cheddar or chopped green onions if desired.

23 1 minute read