Rating: 4 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A thick filling chowder. Perfect for a cold day.

Recipe Summary

prep:
15 mins
cook:
6 hrs
total:
6 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Note:

If preferred, cook 3 to 4 hours on High.

Nutrition Facts

256 calories; protein 8.5g; carbohydrates 48.8g; fat 11.5g; cholesterol 13.7mg; sodium 527.1mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 4 stars
10/01/2013
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 shredded cheddar and green onions as a garnish before serving. Read More
(8)

Most helpful critical review

Rating: 3 stars
02/07/2014
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 chicken broth instead of the vegetable and add bacon or ham cubes for interest and use tater tots instead of the hash browns. And I probably won't cook it as long; I think that contributed to the mushiness. And maybe more whole kernel corn. I didn't think there was nearly enough corn in it. Read More
(7)
9 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/01/2013
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 shredded cheddar and green onions as a garnish before serving. Read More
(8)
Rating: 3 stars
02/07/2014
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 chicken broth instead of the vegetable and add bacon or ham cubes for interest and use tater tots instead of the hash browns. And I probably won't cook it as long; I think that contributed to the mushiness. And maybe more whole kernel corn. I didn't think there was nearly enough corn in it. Read More
(7)
Rating: 4 stars
02/23/2013
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. Read More
(7)
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Rating: 5 stars
01/31/2019
I used fresh Yukon golds (diced) and homemade chicken broth (yay Instapot) because of what I had on hand and omitted the celery based on my family s preference. Whole family even those who are not dairy fans or soup fans enjoyed it. No leftovers and lots of compliments. A good comfort food to add to the rotation (especially during the 2019 polar vortex winter!). Read More
Rating: 4 stars
10/29/2014
Soup was pretty good.... I wish I chopped the onion finer and used less cause the onion was a little over powering. I added a little cayenne pepper to give it a little spice. Topped it off with chives soft cream and bacon! Read More
Rating: 3 stars
01/04/2018
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. Read More
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