Heartland Chowder

Aron Agerton


This is my own version of a cream of potato soup with a few personal twists.


★★★★★ 1 vote

A lot.
30 Min
3 Hr


  • 3-4 can(s)
    cream of potato soup
  • 4
    red skin potatoes (unpeeled)
  • 3
    carrots, chopped
  • 5
    celery stalks
  • 1/2 pkg
    frozen corn
  • 3 Tbsp
  • 2
    onions chopped 1/2 inch squares
  • 3-4 can(s)
    whole milk
  • A few c
    of instant mashed potato mix

How to Make Heartland Chowder


  1. For this recipe and most of my others you'll want a big ole crock pot and if you only have a smaller one, just cut it all in half.
  2. Chop your veggies good and big; Not so big they can't fit in your mouth or on the spoon with a few friends, but good and hearty. And then go ahead and set them aside.
  3. Now just dump your cream of potato soup cans and add the equal cans milk, making sure to stir it up.
  4. Toss all your chopped veggies in, but hold off on the chives and the frozen corn.
  5. Leave all that sit on low for about 2-3 hours depending on how crunchy you like your veg. And about half way drop in your frozen corn and the chives
  6. And lastly, about 20 mins before you serve, put a cup or two of the instant mashed potato flakes to thicken the whole thing up without adding a real starchy flavor.
  7. Enjoy!

Printable Recipe Card

About Heartland Chowder

Dietary Needs: Vegetarian
Hashtags: #potato #Cream #veggies

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