This recipe makes a rich corn chowder that is easy to make in a large (5- to 6-qt) slow cooker. I like to enhance it with bacon, but depending on your taste, you could also add shrimp and/or jalapeno peppers. Garnish with shredded Cheddar cheese if you like.

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Recipe Summary

prep:
20 mins
cook:
5 hrs
total:
5 hrs 20 mins
Servings:
20
Yield:
5 quarts
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine corn, cream of potato soup, hash browns, onion, chicken broth, bacon, and jalapeno pepper in a large slow cooker.

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  • Cook on Low for 4 hours. Use an immersion blender to blend the soup to the desired degree. Add cream, shrimp, parsley, salt, and pepper.

  • Cook on Low for 1 more hour. Serve with generous mugs or bowls.

Cook's Notes:

You can use 6 cups fresh corn, cut from the cobs, instead of frozen corn.

If you don't have an immersion blender, you could remove some of the soup, puree it in a blender, and return it to the slow cooker.

Nutrition Facts

202 calories; protein 5.9g; carbohydrates 19.6g; fat 13.5g; cholesterol 49.3mg; sodium 460.1mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
04/03/2020
This recipe is good, but just doesn't have enough flavor for us. I added some yellow peppers and celery. And I added marjoram, garlic, turmeric and hot sauce. These additions definitely helped. I left out the shrimp. I also used fat free half and half instead of heavy cream, and it was still creamy from pureeing some of the soup. Thanks for the recipe. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/23/2019
I omitted the shrimp and halved the amount of bacon. Delicious! Read More
Rating: 4 stars
04/03/2020
This recipe is good, but just doesn't have enough flavor for us. I added some yellow peppers and celery. And I added marjoram, garlic, turmeric and hot sauce. These additions definitely helped. I left out the shrimp. I also used fat free half and half instead of heavy cream, and it was still creamy from pureeing some of the soup. Thanks for the recipe. Read More
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