Meta Info
Servings: 6
Total Time: 6–8 hours (LOW) or 3–4 hours (HIGH)
Difficulty: Very Easy
Calories per Serving: ~260
Macros (approx.): Protein 9g | Carbs 34g | Fat 9g | Fiber 4g
Intro Paragraph
There are days when you want something warm, cozy, and low-effort — the kind of meal that practically cooks itself while you go about your day. This slow cooker corn and potato chowder is exactly that. It’s creamy, comforting, and made with just a handful of pantry staples.
What makes this recipe special is how simple it is. Frozen hash browns, sweet corn, broth, and a can of condensed soup come together in the slow cooker and transform into a rich, spoonable chowder with barely any prep. It’s a reliable, family-friendly recipe that feels hearty without being heavy.
Whether you’re feeding a crowd, planning easy dinners for the week, or just craving a no-fuss comfort meal, this slow cooker corn and potato chowder delivers cozy flavor with minimal effort.
Look at the Recipe
- Creamy, comforting texture with tender potatoes
- Made with just 5 simple, affordable ingredients
- Easy slow cooker meal perfect for busy days
Ingredients Needed
- 3 cups frozen diced hash brown potatoes
- 2 (15 oz) cans corn, drained
- 4 cups chicken broth or vegetable broth
- 1 (10.5 oz) can condensed cream of chicken or cream of celery soup
- 1 cup shredded cheddar cheese
Optional (not counted in the 5 ingredients): salt, black pepper, green onions
How to Make Our Slow Cooker Corn and Potato Chowder
-
Add the base ingredients.
Place the frozen diced hash brown potatoes and drained corn into the slow cooker. Spread them out evenly. -
Pour in the liquids.
Add the broth and spoon in the condensed soup.
Stir gently until mostly combined. It doesn’t need to be perfectly smooth. -
Slow cook.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are very tender and the chowder thickens slightly. -
Finish with cheese.
About 15 minutes before serving, stir in the shredded cheddar cheese until melted and creamy. -
Taste and serve.
Season lightly with salt and pepper if needed, then ladle into bowls and serve hot.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat gently on the stovetop or in the microwave.
- Serve with crusty bread, a side salad, or grilled protein for a more balanced meal.
- For meal prep, this chowder reheats well and thickens even more overnight.
Tips & FAQs
Can I make this vegetarian?
Yes. Use vegetable broth and cream of celery or cream of mushroom soup.
How can I add more protein?
Stir in cooked shredded chicken, diced ham, or turkey sausage during the last 30 minutes of cooking for a more high-protein meal.
Can I make it thicker?
Mash a few potatoes directly in the slow cooker or add a splash of heavy cream at the end.
Is fresh potato okay instead of frozen?
Yes. Dice raw potatoes small and add about 30–45 minutes to the cooking time.
Can I freeze this chowder?
It can be frozen, but cream-based soups may change texture slightly. Stir well when reheating.
Main Keyword: slow cooker corn and potato chowder
Semantic Variations: crockpot corn chowder, easy potato corn soup, slow cooker comfort food, creamy corn soup
Internal Link Suggestions: High-Protein Chicken Soup | Easy Slow Cooker Meals | 7-Day High-Protein Meal Plan
