This 5-ingredient slow cooker corn and potato chowder is one of those back-pocket recipes I lean on during hectic work weeks. It has all the cozy, creamy vibes of classic chowder, but with a super short ingredient list and almost no prep—perfect for days when you’re juggling meetings, school pick-ups, and everything in between. Chowder has roots in hearty coastal cooking, where simple pantry staples were transformed into stick-to-your-ribs meals, and this version keeps that spirit but makes it weeknight-friendly with canned corn and frozen potatoes. It’s the kind of recipe you can toss together in the morning and come home to a warm, comforting dinner that tastes like you actually had time to cook.
This corn and potato chowder is plenty filling on its own, but I love serving it with a simple green salad tossed in a tangy vinaigrette to balance the creaminess. A crusty baguette or warm dinner rolls are perfect for dunking and scraping up every last bit from the bowl. If you want to stretch it for a crowd, pair it with grilled cheese sandwiches or a sheet pan of roasted veggies. For something extra cozy, sprinkle crispy bacon on top and serve with a side of apple slices or a fruit salad to keep things fresh and light.
5-Ingredient Slow Cooker Corn and Potato Chowder
Ingredients
3 cups frozen diced hash brown potatoes (about 1/2 of a 32 oz bag)
2 (15 oz) cans corn, drained
4 cups chicken or vegetable broth
1 (10.5 oz) can condensed cream of chicken or cream of celery soup
1 cup shredded cheddar cheese
2 (15 oz) cans corn, drained
4 cups chicken or vegetable broth
1 (10.5 oz) can condensed cream of chicken or cream of celery soup
1 cup shredded cheddar cheese
