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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.
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 (Optional)
- 1 jalapeno pepper, minced, or more to taste (Optional)
- 2 cups heavy cream
- 1 cup small shrimp, peeled and deveined (Optional)
- 2 tablespoons chopped fresh parsley
- salt and ground black pepper to taste
Directions
Step 1
Combine corn, cream of potato soup, hash browns, onion, chicken broth, bacon, and jalapeno pepper in a large slow cooker.
Step 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.
Step 3
Cook on Low for 1 more hour. Serve with generous mugs or bowls.
Cook’s Notes:
You can use 6 cups fresh corn, cut from the cobs, instead of frozen corn.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 20 | |
| Calories 202 | |
| % Daily Value * | |
| Total Fat14g | 17% |
| Saturated Fat7g | 36% |
| Cholesterol49mg | 16% |
| Sodium460mg | 20% |
| Total Carbohydrate20g | 7% |
| Dietary Fiber2g | 8% |
| Total Sugars2g | |
| Protein6g | |
| Vitamin C7mg | 36% |
| Calcium24mg | 2% |
| Iron1mg | 4% |
| Potassium292mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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