Warm Up with Corn Potato Chowder in the Slow Cooker {Recipe Box}

With all the crazy weather this week, especially on the East Coast, I thought it’d be nice to roll out a homemade chowder recipe. Plus, it’s the first day of November and time to warm up with a nice slow cooker recipe. This chowder is light, somewhat creamy, and has a delicious flavor with the cheese and bacon. Homemade chowder simmering in the slow cooker all afternoon…. how can you go wrong with dinner already made for you when your day is coming to a close?

Below is a printable recipe, without photos, for your convenience. First things first, peel and chop 6-8 potatoes, adding to the slow cooker with a bag of frozen corn. Make 3-1/2 cups chicken broth, and add to slow cooker; I used Knorr Homestyle Stock in Chicken flavor. You can add more water if needed; it just depends on how much chowder you want to make. Chop a small onion, and add that to the mixture. Let cook on high for 1-2 hours, then turn down to low. When potatoes have softened, mash them up with a potato masher. After chowder has simmered for 4-6 hours, add about 2-1/2 cups milk (you may add more if desired). Add in 2 large chunks of Velveeta (about 8 oz.). Let cheese melt; add salt and pepper to taste. Also add in cooked bacon pieces at this time.

Once the cheese is melted and the soup is hot (about 30-45 minutes), the chowder is ready to serve. It serves really well with either crackers, grilled cheese, or breadsticks. Enjoy!

Corn Potato Chowder {Slow Cooker Recipe}

Ingredients

  • 6 to 8 potatoes, peeled and chopped
  • 1 16 oz. bag frozen corn
  • 1 small onion
  • 3-1/2 cups chicken broth
  • 2-1/2 cups milk
  • 8 oz. Velveeta Cheese
  • 3-4 pieces of bacon, cooked and crumbled
  • Salt & Pepper, to taste

Instructions

Peel and chop 6-8 potatoes, adding to slow cooker with frozen corn. Make 3-1/2 cups chicken broth, and add to slow cooker. You can add more water if needed; it just depends on how much chowder you want to make. Chop a small onion, and add that to the mixture. Let cook on high for 1-2 hours, then turn down to low.

When potatoes have softened, mash with a potato masher. After chowder has simmered for 4-6 hours, add about 2-1/2 cups milk (you may add more if desired). Add in 2 large chunks of Velveeta (about 8 oz.). Let cheese melt; add salt and pepper to taste. Also add in cooked bacon pieces at this time. Let simmer for 30-45 minutes or until cheese is melted/soup is hot.

Serve while warm. Pairs well with crackers, grilled cheese, breadsticks, etc.

http://www.mamabzz.com/2012/11/warm-up-with-corn-potato-chowder-in-the-slow-cooker-recipe-box.html

(Disclosure: I was not compensated, in any way, for this recipe. This recipe is my own.)

Mel Lockcuff

Mel is a wife and homeschool mom to 2 boys, as well as a lifestyle and travel blogger residing in Northwest Arkansas. Mel is also the founder of MamaBuzz Media. You can find Mel on Google+, Facebook, and Twitter @MamaBuzz, or contact her via email at info@mamabzz.com.

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Comments

    • 6

      says

      Jenni, we’re feeding a family of 4, and we usually have enough left over for at least 2 of us to have for lunch the next day. So, about 5-6 servings?

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