This 5-Ingredient Slow Cooker Corn and Potato Chowder is the ultimate comfort food shortcut. Creamy, hearty, and satisfying, it delivers all the classic chowder flavors with almost zero prep. Using pantry staples like canned corn, frozen potatoes, and condensed soup, this easy crockpot recipe is perfect for busy weeknights when you want a warm, homemade meal waiting for you at the end of the day.
Who Is This Recipe For?
This recipe is perfect for:
- Busy families and working professionals
- Beginner cooks who want foolproof meals
- Anyone who loves cozy, creamy soups
- Meal preppers and slow cooker fans
- Budget-friendly home cooking
Why It’s Great
- Only 5 main ingredients
- Minimal prep—dump and go
- Slow cooker does all the work
- Comforting, creamy texture
- Easy to customize with add-ins
- Great for meal prep and leftovers
Ingredients
- 3 cups frozen diced hash brown potatoes (about ½ of a 32 oz bag)
- 2 (15 oz) cans corn, drained
- 4 cups chicken or vegetable broth
- 1 (10.5 oz) can condensed cream of chicken or cream of celery soup
- 1 cup shredded cheddar cheese
(Salt and pepper optional, not counted toward the 5 ingredients)
Kitchen Equipment Needed
- Slow cooker (4–6 quart works best)
- Can opener
- Measuring cup
- Large spoon for stirring
How to Make Slow Cooker Corn and Potato Chowder
1. Add Ingredients
Place the frozen diced potatoes and drained corn into the slow cooker, spreading them evenly.
2. Add Liquids
Pour in the broth, then add the condensed soup. Stir gently until mostly combined.
3. Cook
Cover and cook:
- LOW: 6–8 hours
- HIGH: 3–4 hours
Cook until the potatoes are very tender and the chowder has thickened slightly.
4. Add Cheese
About 15 minutes before serving, stir in the shredded cheddar cheese until fully melted and smooth. Season with salt and pepper if desired.
5. Serve
Ladle into bowls and serve hot. Garnish with extra cheese, cracked black pepper, or green onions if available.
Variations & Tips
- Vegetarian: Use vegetable broth and cream of celery or mushroom soup
- Extra Protein: Add cooked shredded chicken or diced ham during the last 30 minutes
- Thicker Chowder: Mash some potatoes directly in the slow cooker or add a splash of heavy cream
- Spicy Kick: Add smoked paprika or red pepper flakes
- Cheese Swap: Try pepper jack or Colby Jack for a different flavor
Storage
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze for up to 2 months (texture may soften slightly)
- Reheating: Warm on the stovetop or microwave, stirring occasionally
FAQ
Can I use fresh potatoes instead of frozen?
Yes, just dice them small and add about 30 minutes to the cooking time.
Will this chowder thicken as it cools?
Yes, it thickens more after resting and refrigeration.
Can I make this dairy-free?
Use a dairy-free condensed soup and plant-based cheese alternative.
Is this recipe gluten-free?
Check labels on the condensed soup and broth to ensure they’re gluten-free.
Conclusion
This 5-Ingredient Slow Cooker Corn and Potato Chowder proves that comfort food doesn’t have to be complicated. With a handful of simple ingredients and the help of a slow cooker, you get a rich, creamy, satisfying meal that feels homemade without the effort. It’s a reliable, cozy recipe you’ll come back to again and again—especially on busy days when you need dinner to cook itself.
