Hearty 5-Ingredient Slow Cooker Corn and Potato Chowder

Ingredients

• 2 lbs potatoes, peeled and cubed
• 16 oz (1 bag) frozen corn kernels
• 4 cups chicken or vegetable broth
• 1 (10.5 oz) can cream of chicken or mushroom soup, undiluted
• 1 cup heavy cream or milk
• 4-6 slices bacon, cooked and crumbled (optional)
• Fresh chives or parsley, for garnish (optional)
• Salt and freshly ground black pepper, to taste

Instructions

1. Place the cubed potatoes, frozen corn, chicken or vegetable broth, and undiluted cream of chicken (or mushroom) soup into your slow cooker. Stir gently to combine.
2. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are fork-tender.
3. Once the potatoes are tender, stir in the heavy cream (or milk) and cooked, crumbled bacon (if using).
4. Taste the chowder and season generously with salt and freshly ground black pepper.
5. Ladle the hot chowder into bowls, garnish with fresh chives or parsley if desired, and serve immediately.

• Prep time: 15 minutes
• Cook time: 3-8 hours (slow cooker)
• Total time: 3 hours 15 minutes – 8 hours 15 minutes
• Servings: 6-8 servings