Slow Cooker Corn and Potato Chowder

This Slow Cooker Corn and Potato Chowder is the ultimate “set it and forget it” comfort meal. By using frozen diced hash browns, you skip all the peeling and chopping while ensuring the potatoes have a perfectly uniform texture. The starch from the potatoes naturally thickens the broth as it slow-cooks, creating a rich, velvety base that feels much more indulgent than its short ingredient list suggests.

Slow Cooker Corn and Potato Chowder

Ingredients:

How To Make Slow Cooker Corn and Potato Chowder:

Step 1: Combine the Base: Add the frozen diced hash brown potatoes and the two cans of drained corn to your slow cooker. Spread them out so they form an even layer at the bottom.

Step 2: Add the Liquids: Pour in the 4 cups of chicken or vegetable broth. Add the can of condensed soup and stir everything together.

Step 3: Slow Cook: Cover the lid and cook on Low for 6/8 hours or on High for 3/4 hours. You’ll know it’s ready when the potatoes are buttery soft and the liquid has transformed into a thick chowder.

Step 4: The Cheesy Finish: About 15 minutes before you are ready to eat, stir in the shredded cheddar cheese. Keep the lid on for a few minutes to let it melt completely, then give it one final stir until the soup is glossy and smooth.

Step 5: Season and Serve: Taste the chowder and add salt or cracked black pepper if needed. Ladle the hot soup into bowls and garnish with extra cheese or green onions if you have them handy.