Throw the ingredients for this potato and corn chowder in the slow cooker and enjoy an easy homemade recipe without being stuck in the kitchen.
Growing up, our family lived on affordable meals. With 7 kids and a shoestring budget, everything had to stretch as far as possible. It’s surprising how much our family all loves potatoes still, because they were definitely poor man’s food and we ate them so many ways (and so many days, for you rhyming folk).
One of my favorite potato recipes from childhood is a potato and corn chowder my mom used to make. It wasn’t a meat and potatoes kind of meal but was still hearty and filling. I don’t have her recipe but this slow cooker potato and corn chowder recipe is such a time saver and so tasty.
But don’t take my word for it. One reader who tested it for me told me it’s EPIC! and, best of all, my corn despising daughter absolutely loves it. She says, “It doesn’t taste like corn.” Read, make, and enjoy! And if you want to put some bacon crumbles on top, I won’t begrudge you. In fact, I highly recommend you do so.
You can easily half this recipe for a smaller batch. You won’t want to. It makes amazing leftovers everyone fights over, but you can if you so desire.
- 8 cups peeled, diced russet potatoes*
- 16 ounces frozen corn
- 4 cups water or favorite broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon dried parsley/2 tablespoons fresh parsley**
- 1 teaspoon salt (+ more to taste or use less if using broth)
- Black pepper to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup cream or milk
- Optional: Top with bacon and/or shredded cheese.
- Put all ingredients except cream or milk in slow cooker.
- Cook on high 3-4 hours or on low for 4-6 hours.
- Stir in milk or cream just before serving.
- * Any white potato works but these are best.
- ** I used Gourmet Garden Lightly Dried because I love how it is “almost fresh”.