Crockpot Corn & Potato Chowder

 Slow Cooker Corn and Potato Chowder

This corn and potato chowder is the definition of cozy, hands-off cooking. With just a handful of simple ingredients and a slow cooker, you can come home to a rich, creamy soup that tastes like it's been simmering all day—because it has. Using frozen diced hash browns eliminates the prep work of peeling and chopping, while their natural starches gently thicken the broth as they cook. The result is an indulgent, satisfying chowder that's surprisingly easy to make.

Ingredients

• 3 cups frozen diced hash brown potatoes (about half a standard bag)

• 2 cans (15 oz each) corn, drained

• 4 cups chicken or vegetable broth

• 1 can (10.5 oz) condensed cream of chicken or cream of celery soup

• 1 cup shredded cheddar cheese

• Salt and freshly cracked black pepper, to taste

• Optional garnishes: extra shredded cheese, chopped green onions

Instructions

Step 1: Build the Base
Place the frozen hash browns and drained corn in the bottom of your slow cooker, spreading them into an even layer.

Step 2: Add the Liquids
Pour in the broth and add the can of condensed soup. Stir gently to combine everything thoroughly.

Step 3: Slow Cook
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The chowder is ready when the potatoes are tender and the broth has thickened to a creamy consistency.

Step 4: Add the Cheese
About 15 minutes before serving, stir in the shredded cheddar cheese. Replace the lid and let it sit for a few minutes to allow the cheese to melt completely. Then, stir until the chowder is smooth and glossy.

Step 5: Season and Serve
Taste the chowder and adjust the seasoning with salt and freshly cracked black pepper as needed. Ladle into bowls and top with your choice of extra cheese, chopped green onions, or both. Serve warm.