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corn chowder

Crockpot Corn Chowder

Course Main Course, Main Dish


  • 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


  • 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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