Slow Cooker Potato and Corn Chowder
Total Time
8 hours 10 minutes
Prep Time
10 minutes
Cook Time
8 hours
Rating
4.95 out of 5 stars
(19)
Ingredients
8 servings
- 24 ounces red potato, diced
- 1 16-ounce package frozen corn
- 3 tablespoons all-purpose flour
- 6 cups chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- ¼ cup heavy cream
How would you rate this recipe?
Preparation
Step 1
Place potatoes and corn into a 6-qt slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt, and pepper, to taste.
Step 2
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Step 3
Stir in butter and heavy cream.
Step 4
Serve immediately.
Step 5
Save recipe for the next time?
Chef's notes
*Cooking time may need to be adjusted depending on the thickness of the potatoes.
