Crockpot Corn and Potato Chowder

Crockpot Corn And Potato Chowder Recipe

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Annelise Friedman


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.


☆☆☆☆☆ 0 votes

10 Min
5 Hr
Slow Cooker Crock Pot


  • 12 oz
    red potatoes, chopped
  • 1
    onion, chopped
  • 1
    fennel bulb, chopped
  • 1 1/2 c
    frozen corn
  • 2 clove
    garlic, finely chopped
  • 2 Tbsp
  • 1/2 tsp
  • 1/2 tsp
  • 4 c
    vegetable broth
  • 6 sprig(s)
    fresh tyme (dried is fine)
  • 1/2 c
    half and half

How to Make Crockpot Corn and Potato Chowder


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

Printable Recipe Card

About Crockpot Corn and Potato Chowder

Course/Dish: Chowders
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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