Slow Cooker Potato and Corn Chowder — Damn Delicious

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Slow Cooker Potato and Corn Chowder

The easiest chowder you will ever make. Throw everything in the crockpot and you’re set! Easy peasy!

It’s crockpot season! I finally dusted off my slow cooker, which was covered in a lot of Butters’ fur, and put it to use immediately. And even though it’s hitting close to 90 degrees F, this cozy chowder is an absolute must.

Now the beauty of this recipe is just how easily this comes together. Simply throw everything into the crockpot, let it cook on high for 4 hrs (or low for 8 hrs), and then stir in your butter and cream.

Done and done. Super easy, right? It’s practically fool-proof.

Best of all, this soup is enough to feed an army and freezes beautifully. Just be sure to hold off on the cream and butter until after defrosting.

Now if it’s still 90 degrees F in your area, just be sure to crank up the AC and serve yourself a bowl of this hearty soup. It’ll keep you cozy all year long!

Slow Cooker Potato and Corn Chowder

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

The easiest chowder you will ever make. Throw everything in the crockpot and you’re set! Easy peasy!


  • 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
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream


  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.
  2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.* Stir in butter and heavy cream.
  3. Serve immediately.

*Cooking time may need to be adjusted depending on the thickness of the potatoes.

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This is just stunning. You have taken classic comfort food, made in a black slowcooker no less (so hard to shoot!), and made it look like gourmet fare and these images are just….astounding! These are the classic Chung-Ah images I think of when I think of your fall/winter food. They are so you, and so beautiful!!

I love these ideas now that I spend most of my days working in a kitchen, I could have this waiting for me when I got back – perfect 😀 Chowders are amazing 🙂 x

Great comfort food, can’t get any better!

Thankfully not 90 degrees here. Becoming fall and that makes me think of soups and my crockpot. You’ve combined them both beautifully here. Will be trying this very soon. Question: with the thyme and oregano you mean dried, right?

Yes, dried thyme and oregano. If you would like to use fresh herbs, just be sure to triple the dried amount to 1 TBS.

This chowder looks amazing! I plan on preparing this in the am and bringing to an all day skate competition at our local rink. If I add the butter and cream after it is cooked how long do you think the soup will hold up if I keep crock pot on low for serving? I would likely have to have chowder available for serving by 10 am through 3pm or so. Do you think it will hold up all day? Thanks so much I am so excited to make this!

I’d say that it would be safe to last a couple of hours on “warm” in the crockpot, but unfortunately, I cannot answer this with certainty as I have not tried it myself. I recommend using your best judgement for serving.

As a person who owns 7 crock pots, I would not recommend keeping a cream based soup on low all day. However, there are crock pots available out there that also include a warm setting, which is the ideal way to go. Good luck!

The cream and butter aren’t added until the very end. It is, in fact, perfectly ideal to cook as described.

Sorry, missed the prior question about keeping it on low for serving all day. My apologies!

This chowder is awesome. I love your recipes. Thank you.

Absolutely gorgeous photos, love that I can see every thyme leaf!

Yum, this sounds delicious! I am throwing in fresh crab at the end. I love your recipes, thank you!

That sounds amazing!!

Making this in the crockpot now! Can’t wait to try!

Yum! I love corn chowder. I still need to dust off my crock-pot. It still feels like summer here too!

When it’s hot and I want to use my crock pot without heating up the kitchen, I set it up in the garage! Works great every time. 🙂

Just wanted to let you know I have really been enjoying your website and the newsletter. It is a wonderful way to try new things, photos are great and food is terrific! Thanks for your effort…beauty and food!

Perfect meal for the fall weather Mi is getting!

What if we can’t have dairy. Is there an alternative for the heavy cream? This would be so good if we could eat it.

You can certainly omit the heavy cream to suit your dietary restrictions – the heavy cream really just adds in that luxury creaminess!

Can I use 1/2 & 1/2 instead of the heavy cream?

I try to avoid dairy too and was thinking adding cashew cream would be good and give you awesome creaminess. Soak 1/4 cup of cashews and then blend them in the blender with a bit of water into a cream before adding to the crockpot.

You can also use coconut milk

Nice one pot meal and your pictures look lovely!

This looks really amazing! Like wow!

I have never made a chowder before! This looks incredible delicious and jam packed full of yummy flavours, definitely need to try the recipe.

Looks delicious and so easy! I have fresh corn…when do you think I should add it to the crock pot – at the beginning like the frozen?? Thanks!

Yes, that should be fine.

Is the heavy cream and butter added after it is done cooking?

Yes, please refer to the last step in the recipe.

Thanks for a great recipe! My husband & I tried it last night & it turned out perfect. It was wonderful coming home to dinner already complete!

Thanks for everything you do!

Question: In the picture it appears that the corn has been grilled or roasted which would probably improve flavor…did you do something to the corn before you put it in the crockpot? Thanks! I’m excited to try this!

I like using Trader Joe’s frozen roasted corn – it’s a staple at our house!

Just wanted to say that I am loving your website. My fiance and I are working our way through the recipes. This one is in the crockpot, we have a cake in the oven, and we tried the spinach and artichoke mac and cheese on Friday!

Thanks for bringing fun, interesting, and healthy things into our lives!

Great idea – I love Trader Joes! Thanks for answering my question! 🙂

This looks great! Do you happen to know if it would freeze well?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

Yah i was wondering if i could make it and then reheat it for lunch the next day?

Made this today. Absolutely delicious! The herbs really make it a special meal.

I’m looking to make this for a large family dinner and I have a few questions! What size crock pot did you use? And how big are your serving sizes?

I used a 6-qt standard crockpot, and this recipe is enough for 6-8 standard servings.

Just made this awesome recipe… A few moderations: I did not have any thyme handy, so I used some basil. Still very delicious!! I also added just a smidgeon of corn starch to thicken the soup up a bit (in addition to the flour). I also added about 1/4 cup of chopped onion, as I did not have any onion powder.

Nonetheless, it was really delicious. 🙂 Thank you!

If I accidentally added the cream and butter at the beginning, is it inedible?

That’s really only something you can answer as I have not tried this myself. Please use your best judgment to adjust the ingredients – whether that’s adding additional cream and butter or leaving the recipe as is since both ingredients have already been added in the beginning.

The cream probably separates into more “fat” — still will taste wonderful, but it will effect the texture.
As to freezing, do so w/o the butter and cream added. Add those after thawing and reheating. Just the same as when canning items. Dairy is always saved for after the reheat.

I’ve not made this as yet, but after freezing the potato CHUNKS may break-down when reheating.

I was thinking of adding chicken to this soup. Would you recommend cooking separately, and adding in towards the end when you add the butter/cream? Or could you cook the chicken in the soup for the full 8 hours?

I would recommend cooking the chicken separately and adding it in towards the end. You can try adding it in the beginning but without further recipe testing, I cannot answer with certainty how this will turn out. Hope that helps!

I added frozen chicken at the beginning and just took it out and chopped it up when it was almost done and put it back in. Tastes great.

How substitution-friendly is this? I have russet potatoes (maybe they should be peeled?) And canned corn?

Sounds simple and yummy – am eager to try it!

Those substitutions sound just fine. And yes, I recommend peeling the russet potatoes prior to using.

Good evening, just made this but I feel its not thick enough, is there something I can add to make a bit thicker.

You can add a little bit of cornstarch (mixed with water) until the desired consistency is reached.

I also thought it wasn’t quite thick enough. I didn’t want to add cornstarch (I find it sometimes gives a weird gelatin-like effect) so instead I used a potato masher in the crock right before adding the cream. I mashed until there were still some potato chunks, but much of the potato was mashed into the broth. Thickened it up perfectly.

I just put this together in the crockpot. I decided to add a can of diced green chiles to mine, so we’ll see if that tastes good! Thanks for the recipe!

Ooh, how did it come out with the green chiles? I was thinking about doing that too!

I added roasted diced green chilies from my freezer (maybe about 3/4 to 1 cup) and it gave it a perfect heat.

This was absolutely delicious and so fast to come together! I used yukon gold potatoes because that what I had on hand. I added a pound of sausage that I browned in a pan and then added at the top in the beginning. And since i like my corn chowder extra corny I added an extra 8oz of corn. Came out wonderful! Thank you for this amazing recipe!

Oh! And next time I would puree a couple of cups of the soup at the end to help thicken it more without adding other thickeners.

What kind of sausage did you use? And you added it in step one?

SO So so amazing. Question, can you freeze raw potatoes and have them cook well, like if I make a double batch and freeze just the potatoes/corn/spices BEFORE cooking and add the stock when its ready to cook? Im trying to squeeze as much functionality out of my crockpot as possible. 🙂 Thank you!

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

Is this good as a leftover? We have tons leftover and I dont want it to go to waste! It was delicious btw. Thanks!!

I’m so glad you tried this! And yes, the leftovers are just as good! We had it for a couple of days after making this.

I came across this recipe after a google search, and it is exactly what I am looking for! I can’t wait to make this so I can have it all week for work 🙂 Love your site btw!

This was very tasty. I’ve made it twice, the first time adding in crab meat at the end, which I loved. I did notice, however, that 6 cups of liquid was too much to add for me. The second time I made it, I used 5 cups which was better but I think I will try 4 cups of liquid the next time for a thicker consistency. This truly was an excellent recipe. Thanks for posting.

I made this yesterday. Substituted canned corn and was fine. Also fried up a few slices of bacon, dollop of sour cream and a few homemade croutons for garnish. Thank you for sharing!

Can Coconut Milk or Almond milk be used instead of cream??

Barbara, you can certainly try substituting coconut or almond milk but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.

Looks really yummy. We are vegetarian (and this was listed under vegetarian recipes), would it taste the same if I use vegetable stock instead of chicken stock?

Vegetable stock should work just fine.

can you sub veggie stock for chicken stock?

This recipe was amazing! Will definitely make this again – Full of flavor!
Thank you for all of the fabulous recipes!

This looks amazing! I just bought my first crock pot and have been looking for recipes like this 🙂

Is there a substitute you would suggest to make this dairy free? Maybe coconut milk or cream?

Emily, you can certainly try substituting a dairy-free substitute but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Please use your best judgment to make the appropriate substitutions to fit your dietary restrictions.

Granted I have not read all of the comments listed here to see if my question is here, so sorry if I’m being repetitive.
I’d like to know if this recipe can be prepared and then put in the freezer? Either before cooking or after? I would like to prepare it ahead of time, and then pull it out to reheat.

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.

Hi! I found your recipe on Pinterest! I just made it today and it came out great! I made a couple modifications (added minced garlic, half a yellow onion diced, and skipped the butter)
This is my first time using the crock pot, excited to use it more! Thanks for the inspiration to finally get out the crock pot.

Loved this recipe!! I made it for a church luncheon and people raved about it!! It was easy, tasty and filling!! Thank you!!

I just made this today, I used vegetable stock and ended up putting about 1/4 or a little less than half in my little bullet mixer. It thickened up perfectly. I love it. Will definitely make again.

My daughter found this recipe on Pinterest & specifically requested that I make this for her to have tonite when she gets back from a long chilly day of Rose Parade rehearsal so it’s officially in the crockpot! I added some fresh minced onions & garlic along with a little turmeric to boost the healthy factor & I can already tell it’s going to be torturous having to wait all day for this! Smells sooo yummy. Thanks for sharing this recipe with us!

Btw… we just ate & this will DEF be a repeat on our menu. Before adding the cream & butter, I threw about a 3rd of it in the blender & added back in to thicken it and my 16 yr old decided she was eating it right then & there after I gave her a taste without the last 2 items & was begging for more! Using the blender to thicken & make creamy, you don’t even miss the cream or butter! This recipe would be equally yummy veganized by switching to veggie broth, adding the blend step & leaving out the cream & butter. Thank you again for sharing this yumminess! I wish my crockpot was big enough to make a double batch!

I’ve veganized it, Michelle, and it was still totally delish. Next time I’ll have to add the blender step!

thanks for sharing!

This will be bubbling in my crock tomorrow night. Excited to have this and hot rolls for Sunday lunch!

i made this soup yesterday for a family party. I doubled the recipe and added cooked crumbled bacon at the end with the cream and butter, it was a HIT!! i received so many compliments and i only had enough for one serving left over! Thank you for your wonderful recipe, its a new favorite in my house!

i was thinking of adding cubed chicken to this, any suggestions?

Meryl, it may be best to brown the chicken first prior to adding to the slow cooker.

I would love to throw this in the crockpot now, but all I have are yellow potatoes & due to a vegetarian or two in my household, I would need to use veggie stock. Do you think this would alter the final outcome, or would it be ok? Thanks 🙂

Those two substitutes should work just fine.

Wow quick reply, thank you so much, your recipes are wonderful!

Oh and this might be silly question, but would 24 oz of potatoes = about 1/2 of a 3 lb bag? My measuring adjustments need a little work 😉 Oh and btw, I made your 15 minute easy Lo Mein and yes, it was damn delicious!!

Dayle, 16 ounces = 1 pound so it would be a little more than 1/2 of a 3 pound bag.

I noticed that the corn pictured seems to be fire roasted. Is that something you can buy frozen?

Yes! You can find roasted corn at Trader Joe’s.

I love corn chowder and can’t wait to make this!! Also, silly question but, what is this butters fur that you had to clean off your crockpot? Lol

Butters is my corgi!

Hahaha I thought it was a term I wasn’t familiar with lol but it was so much more simpler than that.

So since we got 30 inches of snow overnight and today I thought this would be the perfect day to finally make this. Well it was a big hit. The guys loved and so appreciated this yummy corn chowder to dig into when they came in from the freezing cold after shoveling all that snow. After reading some of the comments which said the chowder might have been to soupy, (we love thick chowder), I cooked it with extra corn and potatoes and took the advice that some had given to puree some of the contents and add them back in the chowder to make it thicker. Perfect advice!! This is one of our new favorite recipes and was a perfect one to try out my new crock pot on. It will remain a family favorite for many years to come. Thank you and looking forward to trying more of your recipes.

I just made this and it is delicious!

I don’t have any broth or stock so what could I substitute instead?

Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.

What about adding cream of chicken soup instead of heavy cream?

I honestly can’t say as I have never tried adding cream of chicken soup to this recipe. Please make the appropriate substitutions at your own risk.

I’ve made this recipe several times already and it’s a winner! It’s a real staple in our household, and is so easy to make using kitchen staples I already have on hand. My tweaks: instead of broth, I use 2 Tbsp (6 tsp) of Better than Boullion, which you just add to broth instead of using the kind in the cans/cartons. It stores well and is cheaper! I also use skim milk and I cut the butter in half to reduce some of the fat & calories. Still delicious and makes great next-day lunch leftovers too. I might throw in some leftover chicken, ham or turkey if I happen to have some laying around.

Sorry, I made a typo – Better than Boullion you add to water not to the broth 🙂 You use that instead of broth.

Can I use vegetable stock instead of chicken stock?

Very delicious! Made it last night for out of town guests and it was a big hit! Your recipes are always a safe bet to be yummy! Based on some other comments and the fact that I like my soup on the thicker side, I reduced the broth to 5 cups and then puréed about half of it and it was perfection!

This is in our slow cooker right now (for the second time!). So good and so easy. Thanks for the always-awesome recipes 🙂

Its -10 degrees here today and this sounds perfect

Would whole milk thicken it or should I just leave out completely? It’s all I have :/ It’s in the crockpot now!! 🙂

It should be fine to use but it may not thicken up as much or be as creamy as using heavy cream.

Previously I posted that I would not make this recipe again. That still holds true. But, it did taste better after sitting in the refrigerator a few hours. I believe the flavor became a bit more enhanced. And, it did thicken some during that time. I guess it isn’t my favorite recipe. But, it may appeal to others.

I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I understand that we all have different taste preferences – perhaps this just isn’t your cup of tea.

All I taste is the thyme and oregano which aren’t my favorite flavored unfortunately. Not your fault. Potatoes and corn are two of my favorite things so I tried this recipe. Any suggestions to tone down those spices?

You can swap out the spices for herbs that suit your preferences (ex. basil, dill, etc.).

YUM. This is very similar to the potato-corn-bacon chowder my mother made growing up, but without all the extra work and hours tending to a pot on the stove. I, like others, blended about 3-4 cups of the soup to thicken it up a bit, and added some separately-steamed fresh green beans right before serving. Next time, I think I’ll make it the same way but add some cauliflower at the last hour or so, as well as some crumbled bacon 🙂 (What can I say? I just really like messing with perfectly good recipes ^_^ )

I am going to make this for a luncheon and I am wondering… will a doubled recipe will fit in the 6 quart crock? I am actually making one crock with ham and one without. Excited to try it. Hope there is a little bit of leftovers!

I haven’t tried doubling this myself but it should be able to fit, although it may be cutting it a bit close.

I know that you do not puree any of your broth to thicken it up, but if i decide to puree some to thicken it, should I do it before I add the cream and butter, or after?

It may be best to puree it prior to adding the cream and butter.

Made this last night in a D.O. on the stove top (I was to lazy to get this started earlier). I first cooked chopped onions in place of the onion powder. Then I followed the rest of your directions, but used white potatoes and whole milk instead of the cream. Cooked on the stove top for about 2.5 hours. It turned out great! I topped the bowls with crisp bacon and shredded cheddar cheese. I loved how this chowder wasn’t overly heavy and was full of flavor.

I have made this countless times, it’s a family favorite. I’m lazy so I use frozen onion and pepper blend. I just Give it a quick chop before adding. If my family wants it thicker I just add some instant potato flakes.

Made this soup today. I needed to use up the rest of my potatoes. I mixed red and golden they came out great! I didn’t have thyme so I skipped it. I used chicken boullion instead of stock, because it’s what I had on hand. I also substituted a mix of milk and butter for the heavy cream and canned corn for frozen. Even with all these changes my soup turned out flavorful and damn delicious!! Hehe thanks for this easy recipe! I’ll be cooking it again.

I made this soup today and it was so easy to throw together in the morning before leaving for work! The only substitution I made was to use half and half instead of heavy cream. We like our soups a little thicker so I just took out a little soup and pureed with my immersion blender and added it back into the soup. It was perfect. Thanks for sharing your recipe! Even my picky 7 year old ate it!!

Love the soup. I added bacon chopped up for some extra yumminess! I also added 2 bay leaves and at the end i smushed the potatoes for some smoothness. Happy cooking!

how many cups/oz in one serving? I have this in the crock pot now!

I would estimate roughly 1-2 cups per serving.

This is also a versatile base to add a little of this and that to. We put in a packet of taco seasoning, substituted frozen Mexican corn, and added a little finely chopped zucchini. It was awesome.

I make chowder without cream, and it will freeze fine. I add extra flour or cornstarch to thicken and have used both unsweetened coconut or soy milk with plenty of butter or coconut oil.

Someone suggested adding crab – I use fresh or frozen dungeness crab meat, frozen pieces of fatty fish like salmon, and add a bottle of clam juice while skipping the corn. Some Bay’s seasoning would help too.

Can you throw all of this together at night and just pull it out of the fridge in the morning before work and cook it?

Without having tried this myself, I’m not entirely certain how this will turn out. I also worry that the potatoes may brown a bit. But as always, please use your best judgment.

I love this recipe. I am dairy intolerant also and I find I can use instant potatoes to thicken my soups (potato soup has been my test soup). I use the Butter and Herb flavored mix and add a little at a time. It adds just the right thickness to the broth and the flavor of the butter and herbs very nicely.

I just made this and it is so yummy! I added some sauteed ham and onions and used fresh garlic instead of the powder and it is amazing! The flavor is wonderful and the cream really added that extra luxury. Thank you for the new recipe staple!

I make this constantly! One of the best recipes I have found! I did make it my own but I follow the base recipe for the most part. I dice my potatoes up pretty small, added 1/4-1/2 diced yellow onion, 1-2 cloves minced garlic, use italian seasoning instead of thyme and oregano, and 2-3 chicken breasts and cook for only 4 hours on high. At the end when you’re supposed to use cream I dissolve 2 Tbsp cornstarch and 1 Tbsp flour into 1 cup 2% milk and then pour that into chowder. It might not be as creamy but it does the trick and saves lots of calories and fat. Also I sprinkle in some grated parmesan cheese and dried parsley flakes. To make this even heartier try ripping up some chunks of fresh kale and put into the chowder just before you are ready to eat, it’s delicious!!

I love this idea! Is this a recipe I could prep ahead of time and freeze ( the ingredients minus the cream) to then thaw and put in the crock pot later?

Unfortunately, without having tried this myself, I cannot really say with certainty. Please use your best judgment.

I just made this overnight and wow! It is amazing! Followed the recipe to a tee and the oregano and thyme really makes it!

Has anyone tried adding chicken to this? If so, how did you do it?
My thought is dice up chicken and put it on the bottom, then add corn and potatoes and coat in flour. Do you think this would work?

Another awesome share-worthy recipe! This is a go-to in my house. I love it. Can’t get enough. I occasionally veganize it by swapping the chicken stock for vegetable stock, omitting the butter, and using almond milk instead of heavy cream — and it still stacks up to the original. I shared it on my website this week because IT’S SOUP SEASON, BABY! Thanks for another great dish. Chungah 🙂

Hello, do you ever add meat to this soup? I am thinking of adding farmer sausage. When would you add and would you precook before adding?

You can try adding crumbled (cooked) sausage with the rest of the ingredients.

Just made this. I love how insanely easy it was. I accidentally used rosemary instead of oregano (grabbed the wrong jar!) but it tasted great. I found this especially delicious with quality salt and pepper on the table to add just before devouring. 🙂

I really enjoyed this soup. I added 1 1/2 bags of corn because I thought one just wasn’t enough. If I made this soup again, I wouldn’t add the oregano again. I’m used to having it in menudo and the odor was a bit overwhelming.

Has anyone tried freezing with the heavy cream and butter in it and unthawing and reheating? I bought all the ingredients before I saw that it was not recommended to add the butter and cream in until the very end if freezing. I’m making it for an easy to reheat meal for my Grandma after an upcoming surgery. Any advice is welcome!

I haven’t done it with this particular recipe, but I made a similar veggie/potato chowder last year that contained whole milk and a little heavy cream. I froze half of it, and when I reheated it, I just placed in a large pot on the stove on low/simmer and let it slowly come to temperature. It didn’t have quite the same texture as when it was first made, but it still tasted great.

This recipe was awesome. Thanks for sharing. I might use a cup or two less stock next time as i would like it a little bit creamier. 5 Stars!

My husband is on a low sodium diet. Do you know what the sodium content is ?

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

I found this via pinterest over the weekend – threw it in the crockpot this morning and just finished my second serving. I followed the recipe and then added a couple of dashes of cayenne and a few red pepper flakes. Next time I’m going to increase the corn for a bit more substance and omit the oregano which I found a little overwhelming. Great base recipe. Yum.

I just made this tonight and it was AWESOME! Really solid recipe. But I did double the cream, just because it was so good. But otherwise I stuck to the recipe. I would definitely make this again!

Made this Saturday, January 9, 2016 for supper. I followed directions to a tee and this was not a keeper. Zip flavor. I now have left overs we really do not want to finish but I won’t throw it away. A total waste of ingredients and time.

I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.

I made this soup today and it turned out great! I used russet potatoes as I just prefer their texture in chowders, and I also added half of a diced poblano pepper…because Texas.

This is really good. Like REALLY good. Simple and delicious. All I did was add a little more corn because my wife prefers it that way. I’ve never seen a corn chowder recipe call for thyme and oregano and that made the soup taste so fresh. Don’t hesitate, make this thing immediately.

I have a 5 pound bag of potatoes and it calls for 24 oz? How many potatoes is that?
Thanks !

5 pounds = 80 ounces.

We have a gluten allergy in the family, would cornstarch be a decent substitution for the flour in the recipe? Would it be Tbsp for Tbsp?

Yes, but you may have to adjust the amounts as needed until the desired consistency is reached.

Can you substitute whole milk instead of cream?

Yes, absolutely, although the consistency may vary a bit.

This was so tasty and incredibly easy. I added chicken smoked sausage 1/2 hour before serving so it’d be warm, and I pureed some to make it thicker. Both my husband and I cleaned our bowls, and I’m looking forward to taking leftovers to work for lunch. I’ll definitely make this again. Thanks for sharing!

What would a packet of dried ranch dressing do? I didn’t know if it would make the recipe weird.

It’s used for seasoning.

I didn’t know if it would add a nice seasoning twist or make it taste terribly 🙂

I did not read the section before I froze all of it and the cream and butter are already in it is it still edible once I thaw ot or will I get sick thank you

As I am not an expert on food safety, I cannot answer this with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.

Can I use canned corn in place of frozen?

I’m new to croc pot meals. I would like to freeze the meal before cooking it. Can all ingredients be frozen and just add the butter and cream at the end? How does freezing the meal affect cooking time? Thanks!

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

Can I use vegetable stock instead of chicken stock without changing the taste too much? My daughter doesn’t eat meat products.

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