This 5-ingredient slow cooker corn and potato chowder is one of those back-pocket recipes I lean on during hectic work weeks. It has all the cozy, creamy vibes of classic chowder, but with a super short ingredient list and almost no prep—perfect for days when you’re juggling meetings, school pick-ups, and everything in between. Chowder has roots in hearty coastal cooking, where simple pantry staples were transformed into stick-to-your-ribs meals, and this version keeps that spirit but makes it weeknight-friendly with canned corn and frozen potatoes. It’s the kind of recipe you can toss together in the morning and come home to a warm, comforting dinner that tastes like you actually had time to cook.
This corn and potato chowder is plenty filling on its own, but I love serving it with a simple green salad tossed in a tangy vinaigrette to balance the creaminess. A crusty baguette or warm dinner rolls are perfect for dunking and scraping up every last bit from the bowl. If you want to stretch it for a crowd, pair it with grilled cheese sandwiches or a sheet pan of roasted veggies. For something extra cozy, sprinkle crispy bacon on top and serve with a side of apple slices or a fruit salad to keep things fresh and light.
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5-Ingredient Slow Cooker Corn and Potato Chowder
Servings: 4
Ingredients
3 cups frozen diced hash brown potatoes (about 1/2 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
Directions
1. Add the frozen diced hash brown potatoes and drained canned corn to the slow cooker, spreading them out evenly.
2. Pour in the chicken or vegetable broth, then add the condensed cream soup. Stir everything together until the soup is mostly incorporated into the broth (it doesn’t have to be perfectly smooth).
3. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are very tender and the chowder has thickened slightly.
4. About 15 minutes before serving, stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning with salt and pepper if desired (optional, not counted in the 5 ingredients).
5. Ladle into bowls and serve hot. If you have them on hand, garnish with a little extra cheese, cracked black pepper, or chopped green onions.
This 5-ingredient slow cooker corn and potato chowder is one of those back-pocket recipes I lean on during hectic work weeks. It has all the cozy, creamy vibes of classic chowder, but with a super short ingredient list and almost no prep—perfect for days when you’re juggling meetings, school pick-ups, and everything in between. Chowder has roots in hearty coastal cooking, where simple pantry staples were transformed into stick-to-your-ribs meals, and this version keeps that spirit but makes it weeknight-friendly with canned corn and frozen potatoes. It’s the kind of recipe you can toss together in the morning and come home to a warm, comforting dinner that tastes like you actually had time to cook.
This corn and potato chowder is plenty filling on its own, but I love serving it with a simple green salad tossed in a tangy vinaigrette to balance the creaminess. A crusty baguette or warm dinner rolls are perfect for dunking and scraping up every last bit from the bowl. If you want to stretch it for a crowd, pair it with grilled cheese sandwiches or a sheet pan of roasted veggies. For something extra cozy, sprinkle crispy bacon on top and serve with a side of apple slices or a fruit salad to keep things fresh and light.
5-Ingredient Slow Cooker Corn and Potato Chowder
Servings: 4
Ingredients
3 cups frozen diced hash brown potatoes (about 1/2 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
Directions
1. Add the frozen diced hash brown potatoes and drained canned corn to the slow cooker, spreading them out evenly.
2. Pour in the chicken or vegetable broth, then add the condensed cream soup. Stir everything together until the soup is mostly incorporated into the broth (it doesn’t have to be perfectly smooth).
3. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are very tender and the chowder has thickened slightly.
4. About 15 minutes before serving, stir in the shredded cheddar cheese until melted and smooth. Taste and adjust seasoning with salt and pepper if desired (optional, not counted in the 5 ingredients).
5. Ladle into bowls and serve hot. If you have them on hand, garnish with a little extra cheese, cracked black pepper, or chopped green onions.
Variations & Tips
To make this chowder vegetarian, use vegetable broth and a cream of celery or cream of mushroom soup instead of cream of chicken. For extra protein, stir in cooked, shredded rotisserie chicken or diced ham during the last 30 minutes of cooking. If you like a thicker, creamier chowder, mash a few of the potatoes right in the slow cooker with the back of a spoon before adding the cheese, or stir in a splash of heavy cream at the end. For a little kick, add a pinch of smoked paprika or red pepper flakes (again, optional so they don’t count toward the 5 ingredients). You can also swap the cheddar for pepper jack or Colby Jack for a different flavor profile. Meal prep tip: assemble everything in the slow cooker insert the night before (except the cheese), refrigerate, then pop it into the base and start cooking in the morning—just add an extra 30 minutes to the cook time since it’ll be starting cold.