Crockpot Corn Chowder

One of Grace’s favorite suppers these days is crockpot potato chowder. She would eat it every day if we let her.

Joe really likes corn chowder, so I started looking for a recipe that looked good.

Unfortunately, most corn chowder recipes call for creamed corn, a flavor I really dislike.

Not able to find a decent creamed corn free recipe, we tweaked our faithful potato chowder recipe a bit.

The results were really good. I loved the cheesy corn potato flavor, and Joe was thrilled, too. This is definitely a keeper.

Crockpot Corn Chowder

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Course Main Course, Main Dish

Ingredients

  

• 2 tablespoons olive oil
• 2 cups chopped onion
• 2-3 Carrots chopped
• 1 can diced green chiles
• 28 ounces fat-free reduced-sodium chicken broth
• 1 can cream of chicken soup
• 3 cups potatoes peeled and cubed
• 2 cups frozen whole kernel corn
• 2 cups skim milk
• 1 cup Mexican-style Velveeta cubed

Instructions

 

• In large skillet, heat olive oil over medium high heat. Add onion, carrots, and green chiles. Cook and stir until tender, about 5 minutes.
• In a 5- or 6-quart slow cooker, mix all vegetables (including those cooked above), chicken broth, cream of chicken soup, potatoes, and corn.
• Cook 8-10 hours on low.
• Add milk and Velveeta and cook another 20 minutes, stirring occasionally.
• Top with chopped scallions, crumbled bacon, and shredded cheddar.

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