Ingredients6 h 15 m servings 256 cals
- Stir potatoes, whole kernel corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and black pepper together in a slow cooker. Cook 6 hours on Low, stirring occasionally.
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 256 calories; 11.5 g fat; 48.8 g carbohydrates; 8.5 g protein; 14 mg cholesterol; 527 mg sodium. Full nutrition
ReviewsRead all reviews 5
Very fast and easy way to make potato soup without peeling and chopping and unlike the previous reviewer, mine was so thick I had to add milk to it before I served it. I added crumbled bacon, s...
This soup had a great flavor. It was not thick like a chowder should be though. I added 1 cup of instant potato flakes to thicken it up. My family enjoyed this.
The idea is great, although I thought the chowder was bland. We had to add salt to it in order to eat it. And the hash brown potatoes just went mushy. When I try this again, I plan to use chi...
I used a whole onion and 2 potatoes instead of hash browns. I too found it really bland and added salt and bacon to it.