crockpot corn and potato chowder

Name: Crockpot Corn and Potato Chowder
Prep time: 10 min
Cook time: 5 h
Yield: 8
Cuisine: American
Ingredients: 12 ounce(s) red potatoes, chopped; 1 - onion, chopped; 1 - fennel bulb, chopped; 1 1/2 cup(s) frozen corn; 2 clove(s) garlic, finely chopped; 2 tablespoon(s) flour; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 4 cup(s) vegetable broth; 6 sprig(s) fresh tyme (dried is fine); 1/2 cup(s) half and half

19 Pinches

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Hoboken, NJ

Updated on Nov 7, 2015

A great and easy way to incorporate chowder into your dinner plans on these crisp autumn nights! Feel free to add desired spices, we keep it pretty plain since no one can agree on anything and add our own once the servings are created.

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prep time 10 Min

cook time 5 Hr

method Slow Cooker Crock Pot

yield 8 serving(s)

Ingredients

12 ounces red potatoes, chopped
1 - onion, chopped
1 - fennel bulb, chopped
1 1/2 cups frozen corn
2 cloves garlic, finely chopped
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups vegetable broth
6 sprigs fresh tyme (dried is fine)
1/2 cup half and half

How To Make crockpot corn and potato chowder

Step 1

in a 5 to 6 qt slow cooker, toss the potatoes, fennel, onion, forn, garlic, flour, 1/2 tsp salt, and 1/2 tsp pepper.

Step 2

Stir in broth and type and cook, covered, until the potatoes are tender. Usually 5 to 6 hours on low or 3 1/2 to 4 1/2 hours on high.
Step 3

Discard type sprigs from the chowder (if fresh), stir in the half and half, and serve.
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