Simple slow cooker potato and corn chowder made with simple ingredients you already have in the pantry and packed with flavor
- 2–3 cup chopped carrots
- 4–6 cups cubed potatoes (1 to 1 ½ inch cubes)
- 1 medium to large onion, chopped
- 2–3 cups frozen corn
- 1 quart chicken stock
- 1 can evaporated milk or 1 cup cream
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 2 cups cubed ham
- Additional salt and pepper to taste
- Add the carrots, potatoes, onion, and corn to the base of your slow cooker.
- Add the chicken stock and stir well to combine.
- Cook on high for 4-5 hours or low for 6-8 or until the potatoes and carrots are cooked through.
- 15 minutes before serving, add the evaporated milk or cream, salt, garlic powder, and cubed ham. Stir well to combine. Let the mixture cook for an additional 15 minutes before serving hot with additional salt and pepper to taste.
- When you add the chicken stock, it should be within an inch of covering the veggies if not completely covering them. Add more stock as needed to get it up to that level (you can also add a bit of water and just adjust the salt and pepper to taste).
- You can use any potatoes you like, even super small new potatoes as long as they are 1 to 1 ½ inches in size to ensure even cooking times. Peel them or leave the skin on.
- Don’t love ham? Try adding 2 medium chicken breasts in with the veggies and broth at the beginning of the cook time. Pull them out just before you add the evaporated milk or cream in. Shred the chicken and add it back to the slow cooker when you add the milk or cream.
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
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