Easy, hearty and delicious. Those three words are the perfect description of this amazing Slow Cooker Potato Corn Chowder! Yum!

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Aunt Lou here.

Confession time. I have never had any kind of chowder. I am trying to venture outside of my very simple tastes here lately. I’m so glad I took a leap of faith on this one….and you will be too! Your entire family will love this recipe, and you will be able to throw it together in now time at all!

Slow Cooker Potato Corn Chowder

Note: Scroll to the bottom for the printable recipe.

Ingredients for Slow Cooker Potato Corn Chowder

• 2 10.75 oz cans cream of potato soup
• 2 14.5 oz cans cream style corn
• 8 pieces bacon, cooked crisply and crumbled
• 1-2 tablespoon bacon drippings reserved
• 1/2-1 cup milk
• salt, pepper and garlic salt to taste
• Garnish: shredded cheddar cheese

How to Make Potato Corn Chowder in a Slow Cooker

1. Mix together your soup and corn in a 4-quart slow cooker (I used Corky, my Hamilton Beach Multi-Quart Slow Cooker on the 4-quart setting)
2. Sprinkle in your bacon crumbles and drippings (if desired)
3. Pour in your milk until it reaches the consistency you desire
4. Add your salt, pepper and garlic salt
5. Cover and cook on low for 8-10 hours or on high for 4 hours
6. If desired, sprinkle individual servings with shredded cheddar

Slow Cooker Potato Corn Chowder Notes

• If you are going to cook this on high, you will want to be around to stir it every once in awhile.
• As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
• All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.

4.89 from 9 votes

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Slow Cooker Potato Corn Chowder

Prep Time

10 mins

Cook Time

4 hrs

Total Time

4 hrs 10 mins

 

Easy, hearty and delicious. Those three words are the perfect description of this amazing Slow Cooker Potato Corn Chowder! Yum!

Course: Soup

Servings: 4 people

Author: Aunt Lou

Ingredients

• 2 10.75 oz cans cream of potato soup
• 2 14.5 oz cans cream style corn
• 8 pieces bacon cooked crisply and crumbled
• 1-2 tablespoon bacon drippings reserved
• 1/2-1 cup milk
• salt pepper and garlic salt to taste
• Garnish: shredded cheddar cheese

Instructions

1. Mix together your soup and corn in a 4-quart slow cooker (I used Corky, my Hamilton Beach Multi-Quart Slow Cooker on the 4-quart setting)

2. Sprinkle in your bacon crumbles and drippings (if desired)
3. Pour in your milk until it reaches the consistency you desire
4. Add your salt, pepper and garlic salt
5. Cover and cook on low for 8-10 hours or on high for 4 hours

6. If desired, sprinkle individual servings with shredded cheddar

Recipe Notes

• If you are going to cook this on high, you will want to be around to stir it every once in awhile. 
• As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
• All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.