Ingredients
- 1 (32 ounce) package frozen cubed hash brown potatoes
- 1 (15 ounce) can whole kernel sweet corn
- 1 (15 ounce) can cream-style corn
- 1 (12 fluid ounce) can evaporated milk
- 1 (14 ounce) can vegetable broth
- ½ sweet onion, chopped
- 2 stalks celery, chopped
- 1 tablespoon garlic powder
- 2 teaspoons dried chives
- ½ teaspoon Worcestershire sauce
- ground black pepper to taste
What Makes This Recipe So Good
This chowder is creamy and comforting with tender potatoes and sweet corn. It’s easy to make in the slow cooker, which means you can set it and forget it. Perfect for chilly days when you want a warm, hearty meal without much fuss.
Cooking Advice
- Use fresh or frozen corn for the best flavor and texture.
- Cut potatoes into evenly sized pieces to ensure they cook evenly.
- Avoid overcooking to keep the potatoes from becoming mushy.
- Cut potatoes into evenly sized pieces to ensure they cook evenly.
- Avoid overcooking to keep the potatoes from becoming mushy.
Directions
Ad the potatoes, both types of corn, evaporated milk, vegetable broth, chopped sweet onion, and celery into your slow cooker. Sprinkle in the garlic powder, dried chives, a splash of Worcestershire sauce, and some black pepper. Give everything a good stir to mix it all together. Cover and let it cook on low for about 6 hours. If you remember, give it a gentle stir once or twice while it’s cooking to help all the flavors blend nicely. Once the potatoes are tender and everything is heated through, it’s ready to serve.
Perfect Side Pairings
Serve with crusty bread or warm dinner rolls to soak up the chowder. A sprinkle of fresh herbs like parsley or chives adds a nice pop of color and freshness. For extra protein, top with crispy bacon or shredded cheese.
How To Keep It Fresh
Let the chowder cool completely before storing. Keep it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth if it thickens too much.
