Slow Cooker Corn and Potato Chowder
This corn and potato chowder is a cozy, hands-off meal that practically cooks itself. Using frozen diced hash browns eliminates peeling and chopping while giving the potatoes a consistent, tender texture. As it simmers, the potato starch naturally thickens the broth, creating a creamy, rich base that tastes indulgent despite its simple ingredients.
Ingredients
- 3 cups frozen diced hash brown potatoes (about ½ bag)
- 2 (15 oz) cans corn, drained
- 4 cups chicken or vegetable broth
- 1 (10½ oz) can condensed cream of chicken or celery soup
- 1 cup shredded cheddar cheese
Instructions
Step 1: Prepare the Base
Place the frozen hash browns and drained corn in the slow cooker, spreading them evenly.
Step 2: Add Liquids
Pour in the broth and condensed soup, stirring gently to combine everything.
Step 3: Slow Cook
Cover and cook on Low for 6–8 hours or High for 3–4 hours. The chowder is done when the potatoes are tender and the liquid has thickened into a creamy consistency.
Step 4: Incorporate the Cheese
About 15 minutes before serving, stir in the shredded cheddar. Cover to allow the cheese to melt completely, then stir until smooth and glossy.
Step 5: Taste and Serve
Adjust seasoning with salt and freshly cracked black pepper as desired. Serve warm in bowls, optionally topped with extra cheese or chopped green onions for garnish.