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Slow Cooker Potato & Corn Chowder

This thick and hearty potato and corn chowder cooks to perfection in your slow cooker. Add some brats or smoked sausage and you’ve got a complete meal!
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Comfort Foods, Slow Cooker, soups
Cuisine: American
Keyword: corn chowder, potato soup
Servings: 10
Calories: 469kcal


  • 6 slices bacon
  • 32 oz bag frozen shredded hash brown potatoes
  • 2 large potatoes peeled and cut in chunks
  • 1 small onion chopped
  • 1 cup corn canned, frozen or fresh
  • 1/2 tsp thyme
  • 1/2 tsp white pepper
  • 5 cups chicken stock
  • 8 oz cooked bratwurst or smoked sausage optional
  • 1/2 cup flour
  • 2 cups half-and-half
  • 2 cups shredded extra-sharp cheddar
  • Salt to taste.


  • Chop bacon into 1/2-inch pieces.
  • Cook bacon and onion in a skillet over medium heat until bacon is nicely browned (the onions will be brown too—it’s OK). Drain the excess fat and place in a 5-6 quart slow cooker.
  • Add the shredded potatoes, the cut potatoes, corn, thyme and the chicken stock and sausage if using.
  • Cover and cook on low 6-8 hours, high 3-5 hours.
  • Turn the slow cooker to high (if you cooked on low). Whisk the flour with the half-and-half till smooth. Add this slowly to the soup, stirring constantly so there are no lumps.
  • Cook on high for 30 minutes.
  • Add the cheese stirring until it’s completely melted. Add any salt at this time.
  • NOTE: I use low-sodium or unsalted stock. I added about 2 tsp of salt for my taste. It is best to salt to taste at the end of cooking.


You can use all shredded potatoes, or all southern-style hash browns or a combo of the two.


Serving: 1serving | Calories: 469kcal | Carbohydrates: 38g | Protein: 19g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 71mg | Sodium: 636mg | Potassium: 807mg | Fiber: 3g | Sugar: 3g | Vitamin A: 438IU | Vitamin C: 15mg | Calcium: 248mg | Iron: 3mg