Crockpot Corn & Potato Chowder

Slow Cooker Corn and Potato Chowder

This corn and potato chowder is a perfect example of easy comfort food you can prepare with minimal effort. Using frozen diced hash browns eliminates the need for peeling and chopping while providing a consistent potato texture. As the soup cooks slowly, the starch from the potatoes helps thicken the broth naturally, creating a creamy and satisfying base from just a few 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 cream of celery soup
• 1 cup shredded cheddar cheese

Instructions

Step 1: Add the Base Ingredients
Place the frozen diced hash browns and drained corn into the slow cooker. Spread them out evenly across the bottom.

Step 2: Pour in the Liquids
Add the broth and the condensed soup to the slow cooker. Stir lightly so everything blends together.

Step 3: Cook Slowly
Cover the slow cooker and cook on Low for 6–8 hours or High for 3–4 hours. The chowder is ready when the potatoes are soft and the broth has thickened into a creamy soup.

Step 4: Stir in the Cheese
About 15 minutes before serving, mix in the shredded cheddar cheese. Cover again briefly to let it melt, then stir until the soup becomes smooth and creamy.

Step 5: Taste and Serve
Check the seasoning and add salt and freshly ground black pepper if needed. Serve hot, topped with extra shredded cheese or chopped green onions for added flavor.