Slow Cooked Potato And Corn Chowder

Tis the season for crock pot meals! This slow cooked potato and corn chowder recipe will surly warm your belly and your soul. It is finally starting to feel like Fall here in New England, and I couldn’t be more excited!

Slow cooked potato and corn chowder is the perfect meal for a cold gloomy fall day.

I love making slow cooked meals come Fall. When the weather starts to cool down, there is nothing like a nice hot, slow cooked meal to warm your body, and satisfy your tasted buds.

Usually chowders have some sort of smoked meat wether it be bacon or ham. Feel free to add whatever meat you want to this chowder recipe. I kept it vegetarian, and added smoked paprika to give it that smokey flavor.

Every time I make a soup or chowder, I make sure to serve it with a nice homemade bread. You can find some of my bread recipes on my blog, under “breads” in my main menu.

For this chowder recipe, you will need potatoes (variety or the same kind), sweet onion, frozen corn, half and half or heavy cream, vegetable or chicken stock, celery, onion powder, smoked paprika, salt and pepper to taste.

I used 1 sweet potato and 3 russet potatoes. You can use whatever potato variety you would like. As long as you use 4-5 large potatoes.

You want to wash and peel your potatoes.

Chop up all of your veggies. Potatoes, onion, celery.

Add all of your chopped up veggies to a large crock pot.

Add your frozen corn.

Now add your stock, half and half, smoked paprika, onion powder, smoked paprika, salt and pepper.

Stir around to combine everything together.

Add your butter right on top, and cover crock pot. The butter will melt as everything starts to warm up.

Cook on low for 8-10 hours, or on high for 4-6 hours.

Serve with your favorite bread, some red wine (if of age), and enjoy!!!

Slow Cooker Potato And Corn Chowder

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 4 People

Ingredients Method Notes

Ingredients

  

• 4-5 Large Potatoes I used a variety of sweet potato and russet potatoes
• 1 Large sweet onion
• 1 LB. Frozen Corn
• 4-5 TBSP Butter, Unsalted
• 2 Cups Half and Half
• 4 Cups Chicken or Veggie Stock
• 4 Pieces Celery
• 1 TBSP Onion Powder
• 1/2 TSP Smoked Paprika
• Salt & Pepper to taste

Method

 

1. Wash, peel and dice potatoes in cubes.
2. Dice onion and celery.
3. Add veggies to large crockpot.
4. Add frozen corn.
5. Add stock and half and half.
6. Add smoked paprika, onion powder, salt and pepper.
7. Mix everything together until it is well combined.
8. Add butter on top.
9. Cover and cook on high for 8-10 hours, or low for 4-6 hours.
10. Enjoy!!!

Notes

My sweet potatoes always seem to cook faster when I use them in slow cooked meals. They may tend to mush up hen the soup is done, but that's ok. They give the soup a thicker consistency.

The sweet potatoes also give the chowder a faint orange hue.