I am so excited that Fall is here and am ready to do a lot of meal preparation using my slow cooker!! One of my favorite things to fix in the slow cooker is soups, chowders, and stews! This time of year is perfect for a big bowl of liquid yumminess!! This Potato Corn Chowder in the Slow Cooker has some real time-saving hacks that make it really easy to make.
I love to save time in the kitchen whenever possible. One way to save a lot of time is when you don't have to do a lot of peeling and chopping. This Potato Corn Chowder recipe takes that step OUT! 🙂
Ingredients Needed for Potato Corn Chowder in the Slow Cooker
1 bag of frozen cubed hash browns 32 ounce
3 teaspoons minced garlic
1/2 Tablespoon onion powder
1 teaspoon seasoned salt
4 tablespoons real bacon bits
32-ounce container of chicken broth
16-ounce bag of frozen corn
2 cups 1/2 and 1/2
2 cups shredded mild cheddar cheese
How to Make Potato Corn Chowder in the Slow Cooker
Place all ingredients EXCEPT the 1/2 and 1/2 into the slow cooker.
Cook on low for 8-10 hours or on high for 4-5 hours.
During the last 15-30 minutes of cooking, you can add the 1/2 and 1/2 and stir all ingredients together.
This is great served with homemade bread, rolls, or even a slice of good cornbread.
I always double this recipe because the leftovers are amazing too!! You can also add a little kick to it by sprinkling your bowl with some Cajun seasoning before you dig in. This is how I spice mine up without making it spicy for the whole family!!
What are Your Fall Favorites?
What are your favorite fall slow cooker specialties? Do you have recipes you only cook at certain times of the year? Here are a few more delicious slow cooker recipes to help you get your menu planned! This Easy Crock Pot Taco Soup is so great on a cold night! Who can beat a 5 Ingredient Mexican Tortellini Soup? Lastly, the flavors in this Beef Tortellini Soup are unbeatable!! Let me know what you think!!
- 32 ounces hash browns frozen cubed
- 3 teaspoons minced garlic
- 1/2 Tablespoon onion powder
- 16 ounce frozen corn bag
- 1 teaspoon seasoned salt
- 4 Tablespoons real bacon bits
- 32 ounce chicken broth
- 2 cups half and half
- 2 cups mild cheddar cheese shredded
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Place all ingredients EXCEPT the 1/2 and 1/2 into the slow cooker.
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Cook on low for 8-10 hours or on high for 4-5 hours.
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During the last 15-30 minutes of cooking you can add the half and half and stir all ingredients together.
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This is great served with homemade bread, rolls or even corn bread.
I like to double this recipe so I have plenty for leftovers!
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Jamie, can you use fresh potatoes in this instead of frozen?
Sure…just cut them small so it doesn’t take as long to cook!
where’s the corn please?
Oh goodness…good catch! I have updated the recipe to include that VERY important ingredient!! Thanks for stopping by!