Crockpot Potato Corn Chowder
Warm up in the winter months with this delicious Potato Corn Chowder. Throw it all in the crockpot in the morning and supper is ready right when you need it!
Servings: 8
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
Store leftovers in an air tight container in the fridge.