Slow Cooker Potato Chowder

I love this potato chowder. Year round, we eat it at least once a month.

To make our mornings easier, we prepare our potato chowed the night before we want to eat it. We do all of the dicing, chopping, and mixing, and then put the mixture into the removable crock for our largest Crock Pot.

Joe puts the crock in the fridge or out on the porch (when it's cold enough).

In the morning, all he needs to do is set the crock in the Crock Pot and turn it on.

When we all get home, we put the cream cheese in, set the table, and eat.

Slow Cooker Potato Chowder

5 from 1 vote

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Course Soup

Cuisine American

Ingredients

  

• 10 cups raw potatoes chopped
• 1 large onion chopped
• 2-3 Carrots chopped
• A couple of handfuls corn kernels frozen
• 3 14-ounce fat-free reduced-sodium chicken broth
• 1 can condensed cream of chicken soup
• ¼ tsp black pepper
• 8 oz fat-free cream cheese

Instructions

 

• In a 5- or 6-quart slow cooker, mix diced potatoes, all vegetables, chicken broth, cream of chicken soup and pepper.
• Cook 8-10 hours on low.
• Add cream cheese and cook another 20 minutes, stirring occasionally.
• Top with chopped scallions, crumbled bacon, and shredded cheddar.

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