Corn Chowder for a Crowd recipe

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Ingredients

2 (16 ounce) packages frozen corn
2 (10.75 ounce) cans cream of potato soup
1 (20 ounce) package frozen Southern-style hash browns
1 large onion, diced
2 cups chicken broth
8 slices thick-cut bacon, cooked and crumbled
1 jalapeno pepper, minced, or more to taste
2 cups heavy cream
1 cup small shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste

Nutrition Info

202.3 calories
carbohydrate: 19.6 g
cholesterol: 49.3 mg
fat: 13.5 g
fiber: 2.1 g
protein: 5.9 g
saturatedFat: 7.1 g
servingSize: -
sodium: 460.1 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine corn, cream of potato soup, hash browns, onion, chicken broth, bacon, and jalapeno pepper in a large slow cooker.

  2. Cook on Low for 4 hours. Use an immersion blender to blend the soup to the desired degree. Add cream, shrimp, parsley, salt, and pepper.

  3. Cook on Low for 1 more hour. Serve with generous mugs or bowls.

Recipe Yield

5 quarts

Recipe Note

This recipe makes a rich corn chowder that is easy to make in a large (5- to 6-qt) slow cooker. I like to enhance it with bacon, but depending on your taste, you could also add shrimp and/or jalapeno peppers. Garnish with shredded Cheddar cheese if you like.

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