Go Back

Winter Corn and Potato Chowder

Hearty, creamy chowder with corn and potatoes, perfect for warming up on chilly winter days. Easy to prepare in a slow cooker with minimal prep and comforting flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups frozen diced hash brown potatoes using frozen saves chopping time and adds texture
  • 2 cans corn 15 oz cans, drained
  • 4 cups chicken or vegetable broth
  • 1 can condensed cream of chicken or cream of celery soup 10.5 oz can
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste

Equipment

  • Slow Cooker
  • Large Pot

Method
 

  1. Step 1: Place the frozen diced hash brown potatoes and drained corn evenly in the slow cooker.
  2. Step 2: Pour in the broth, then add the condensed cream soup. Stir gently until the soup is mostly combined with the broth.
  3. Step 3: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are tender and the chowder has slightly thickened.
  4. Step 4: About 15 minutes before serving, stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning with salt and pepper if needed.
  5. Step 5: Ladle into bowls and serve hot. Garnish with fresh herbs or crispy bacon bits if you like!

Notes

This chowder is very flexible—swap potatoes or corn with fresh or frozen alternatives. Use vegetable broth and cream of celery or mushroom soup for a vegetarian version. Add cooked bacon, ham, or sautéed onions for extra flavor. Store leftovers in the fridge up to 3 days or freeze for up to 3 months. Reheat gently and stir in broth or milk if thickened.