Slow Cooker Potato and Corn Chowder
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.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 14 minutes
- Yield: 8 servings 1x
Ingredients
Scale
- 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.
Instructions
- 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.
NOTES:
- * Any white potato works but these are best.
- ** I used Gourmet Garden Lightly Dried because I love how it is “almost fresh”.