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Slow Cooker Potato Chowder

Slow cooker Potato Chowder

  • Author: Emily Sego
  • Total Time: 6 hours 10 minutes
  • Yield: 6 1x


Make it in the morning, go about your wintery day checking off your to do list (having a snowball fight) and it’s ready to warm you from the inside out when you return!


Units Scale
  • 8 ounces (1/2 pound) bacon, cooked until crispy and crumbled
  • 2 1/2 pounds Russet potatoes (approximately 5 medium sized potatoes), NOT peeled, diced in 1/4 inch cubes
  • 3 1/2 cups frozen or canned corn
  • 1 medium yellow onion, finely chopped
  • 2 stalks chopped celery
  • 1 Tablespoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon table salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground Thyme (or your choice of herb)
  • 5 cups chicken stock
  • 1 cup half and half
  • 1 cup shredded cheddar cheese plus more for garnish
  • salt and pepper


  1. Combine the bacon, potato, onion, corn, celery, seasonings and chicken stock in your slow cooker and set for desired time.
  2. When done, leave the slow cooker on warm. Blend about half the soup in a blender. Pour the blended soup back into the slow cooker and add the cheese and half and half. Stir to combine.
  3. Place the lid back on the slow cooker and warm it for about 10 minutes before serving.
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Category: Soup
  • Cuisine: American


  • Serving Size: 1 cup