Crockpot Corn Chowder

Creamy Crockpot corn chowder is full of corn, carrots, potatoes, and cheese, making it a simple and easy meal for any night of the week. Let it cook all day in the slow cooker. Easy to make vegetarian and gluten-free.

5 from 9 votes

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Prep Time 10

Cook Time 5

Crockpot time 8

Total Time 8 15

Course Main Course, Main Dish

Servings people

Calories 371 kcal

Equipment

Slow cooker

Ingredients

2 tablespoons olive oil
2 cups onion chopped
2-3 Carrots chopped
1 can diced green chili peppers
28 ounces chicken broth fat-free reduced-sodium
1 can cream of chicken soup
3 cups Yukon Gold potatoes peeled and cubed
2 cups corn frozen
2 cups skim milk
1 cups 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 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.

Notes

To make this soup vegetarian, simply swap out the chicken broth and use vegetable stock instead.

Nutrition

Keyword corn