Slow Cooker Potato Corn Chowder recipe

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Ingredients

1 (32 ounce) package frozen cubed hash brown potatoes
1 (15 ounce) can whole kernel sweet corn
1 (15 ounce) can cream-style corn
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can vegetable broth
½ sweet onion, chopped
2 stalks celery, chopped
1 tablespoon garlic powder
2 teaspoons dried chives
½ teaspoon Worcestershire sauce
ground black pepper to taste

Nutrition Info

256.1 calories
carbohydrate: 48.8 g
cholesterol: 13.7 mg
fat: 11.5 g
fiber: 4 g
protein: 8.5 g
saturatedFat: 5.1 g
servingSize: -
sodium: 527.1 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir potatoes, whole kernel corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and black pepper together in a slow cooker. Cook 6 hours on Low, stirring occasionally.

Recipe Yield

8 servings

Recipe Note

A thick filling chowder. Perfect for a cold day.

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