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!
Servings: 10
Calories: 469kcal
Ingredients
- 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.
Instructions
- 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.
Notes
You can use all shredded potatoes, or all southern-style hash browns or a combo of the two.
Nutrition
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