Slow Cooker Potato and Corn Chowder
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
8 servings
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Course
Main Course, Soup
Slow Cooker Potato and Corn Chowder
Description
The Slow Cooker Potato and Corn Chowder combines diced red potatoes and frozen corn as primary ingredients, seasoned with dried thyme, oregano, garlic powder, and onion powder. The flour helps to slightly thicken the broth during slow cooking. Simmered in chicken stock for several hours, the chowder develops a rich base. Butter and heavy cream are stirred in at the end to add smoothness and a creamy finish. The slow cooker method allows the ingredients to develop tenderness and depth of flavor without active supervision.
The chowder can be served immediately after adding the finishing touches and can be accompanied by warm bread or a side salad if desired. The seasoning can be adjusted to taste with salt and pepper before serving.
Cooking times may need adjustment based on potato thickness and slow cooker variations to ensure potatoes are cooked through and chowder consistency is as desired.
Ingredients
- 24 ounces red potato diced
- 1 corn frozen, 16-ounce package
- 3 tablespoons all-purpose flour
- 6 cups chicken stock
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons butter unsalted
- ¼ cup heavy cream
Instructions
- Place potatoes and corn into a 6-qt slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.* Stir in butter and heavy cream.
- Serve immediately.
Notes
- Adjust cooking time as needed depending on the size and thickness of the potato pieces to ensure even tenderness.
User Reviews
Overall Rating
5
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