Potato Double Corn Chowder

★★★★★ 1 Review
swindog1 avatar
By Linda Swinford-Cooksey
from Terre Haute, IN

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.

serves 4
prep time 25 Min
cook time 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

How To Make

  • 1
    Layer 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!
  • 2
    You 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.

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