Easy, hearty and delicious. Those three words are the perfect description of this amazing Slow Cooker Potato Corn Chowder! Yum!
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MY LATEST RECIPESAunt 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
- 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)
- Sprinkle in your bacon crumbles and drippings (if desired)
- Pour in your milk until it reaches the consistency you desire
- Add your salt, pepper and garlic salt
- Cover and cook on low for 8-10 hours or on high for 4 hours
- 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.
Slow Cooker Potato Corn Chowder
Easy, hearty and delicious. Those three words are the perfect description of this amazing Slow Cooker Potato Corn Chowder! Yum!
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Servings: 4 people
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
- 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)
- Sprinkle in your bacon crumbles and drippings (if desired)
- Pour in your milk until it reaches the consistency you desire
- Add your salt, pepper and garlic salt
- Cover and cook on low for 8-10 hours or on high for 4 hours
- If desired, sprinkle individual servings with shredded cheddar
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.
What about adding a can of cheddar cheese soup?
Becky, you had me at cheese! 😉 I haven’t tried it, but if you do, let me know how it turns out. Sounds like a great addition to me! Enjoy!
Aunt Lou
This was a staple in our house when I was growing up,( many moons ago ). I still love it and will try this recipe.
I hope this recipe takes you back to many happy memories! Enjoy!
Aunt Lou
Thank you for this recipe. I had one, but it was lost. Yours looks easier. I will make 1 small change and use 1 can of cream style and 1 can of whole kernel corn. Will let you know how it comes out.
I’m so glad we could help you out! I hate it when I lose a recipe! Let me know what you think with your change! Enjoy!
Aunt Lou
This sounds delicious. Even though I make a lot of different soups, I have never made or even tried this one before.
It was my first time too Bev! We loved it! I hope you do too!
Aunt Lou
Tried the potato corn chowder recipe.
The comments were “keeper”!
Thanks for another dish for us to enjoy.
I’m so glad you guys liked it Nancy!