Warm up with a big bowl of this delicious Potato Corn Chowder. Throw a few ingredients together in the morning and let the crockpot do all the work for you!
It’s blog hop day with Jackie, Liz, and Jessica! This moth it’s all about comfort foods. If you ask me, nothing is more comforting than a big pot of warm soup in the cold winter months. This Crockpot Potato Corn Chowder is a family favorite and it’s soon going to be a family favorite in your home, too!
Since the groundhog saw his shadow, that means six more weeks of winter. In fact, you may not believe it, but Alabama saw some snow recently! It was Lila Blue’s first snow day and she loved running around in it with her football. To warm up, I threw together this Crockpot Potato Corn Chowder. This recipe makes a lot, so we always have enough leftovers to bring for lunch the next day or supper another night!
I’ve been making this for years and Mr. Sweet Southern Oaks has put his stamp of approval on it for y’all! I’ve never really measured out the seasonings when making this. I’ve put an estimate of the seasonings in the recipe card below… but just measure with your heart and when in doubt, add more pepper.
Crockpot Potato Corn Chowder
Equipment
- Crockpot
Ingredients
- 1 Bag Yukon Gold Potatoes
- 2 Cans Corn Drained
- 1 Can Cream Style Corn
- 1 Cup All Purpose Flour
- 2 Cups Milk
- Dash of Salt, Pepper, Garlic Powder to taste
- 1/2 tbsp each Italian Seasoning, Oregano, Basil, Herbs de Provence
- 1 Block Cream Cheese
- Cheddar Cheese and Bacon Bits for garnishing
Instructions
- Generously spray the crockpot with cooking spray to make it easier to wash later!
- Wash the potatoes. I don't peel the Yukon Gold Potatoes. If you use another kind of potato, you may want to peel them. Chop the potatoes in equal size pieces and place them in the crockpot.
- Add the two cans of drained corn. Then add in the creamed corn and stir together.
- Next, add in a cup of flour and two cups of milk. Stir all ingredients together.
- Add in your seasonings and stir once more - you can add more or less to taste. Just measure the seasonings with your heart.
- Cover and turn the crockpot on. Cook on LOW for 6-8 hours or HIGH for 3-4 hours or until the potatoes are fork tender.
- In the last hour, add in a splash or two more of the milk and the block of cream cheese. Let the cream cheese melt in the crockpot for about 30 more minutes to an hour. The cream cheese will help to make the chowder thicker and creamier.
- Garnish with cheese and bacon and enjoy!
Notes
This weekend is the perfect time to make this Crockpot Potato Corn Chowder. Let me know if you try it!
Now, let’s check out everyone else’s Comfort Food Recipes:
Jackie at Jackie Can’t Blog: Jackie is sharing her kids’ favorite – Easy Baked Chicken Tenders. Yum! I love an easy to make chicken recipe!
Liz at Living with Liz: Liz is sharing her Mozzarella Meatball Subs. She had me at mozzarella! Just look at all that glorious cheese!
Jessica at Jessica B. Simmons: Jessica and her family have a fun Friday night tradition where they try out a new recipe each week! She’s sharing a Potato Soup recipe that just became a new favorite!
Chat with me in the comments or connect with me on social media! Use the hashtag #sweetsouthernoaks on Instagram to share inspiration from the blog. As always, feel free to find me on Facebook or Instagram. I’d love to chat with you about all things home décor! You can also pin with me on Pinterest for even more inspiration for home décor, recipes and more!
Crockpot meals are my favorite! It’s like pressing the easy button on dinner. Yum!
Haha yes it is! Crockpot meals are my favorite!
This looks so good Ashlee! I believe that I have all of the ingredients to try this weekend. Oh how I love a good crockpot recipe! Thanks for hopping with me- XO Jackie
Yay! I hope you enjoy it just as much as we do!
We love a good crock pot recipe! This sounds so good!
It really is! Hope you enjoy!