Potato Double Corn Chowder

Potato Double Corn Chowder Recipe

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Linda Swinford-Cooksey


Everyone loves this chowder at my house. My Mother used to make soup on rainy days, mostly weekends, and making this reminds me of the good meals and good times we had at her house. Love and miss you, Mom.

★★★★★ 1 vote
25 Min
8 Hr


1 pkg
frozen o'brien potatoes
1 can(s)
creme style corn
1 can(s)
whole kernel corn undrained
1 large
chopped onion
1 c
butter, melted
1 can(s)
evaporated milk
1 c
hot water


1Layer all ingredients in order in a 4-6 quart crockpot. Cover and cook on high heat for 3-4 hours then turn to low. Serve with corn muffins or crusty bread and butter. Add salt and pepper to taste while cooking. Stir occasionally. Very yummy!
2You can also add 2 cups chopped ham cubes or 1 cup crumbled cooked bacon to flavor. Omit salt if you add meat. Top the bowl with shredded cheese.

About Potato Double Corn Chowder

Course/Dish: Chowders
Other Tag: Quick & Easy