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Corn Chowder
You can make this creamy potato corn chowder soup anytime on the stovetop or in a Crockpot slow cooker.
Course
Soup
Cuisine
American
Keyword
Corn Chowder, Potato Corn Chowder
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
Calories
105
kcal
Author
Stephanie Manley
Ingredients
▢
1
cup
diced potatoes
▢
2
cups
water
▢
1
teaspoon
salt
▢
1/8
teaspoon
ground black pepper
▢
2
tablespoons
butter
▢
1
cup
finely diced onion
▢
2
cans
cream style corn
▢
2
cups
milk
▢
2
tablespoons
bacon bits
Instructions
Stovetop Method
In a large pot, boil the potatoes in 2 cups water with salt and pepper until the potatoes are tender. Do not drain.
Melt the butter in a large skillet.
Add the onions and sauté until they are soft and translucent.
Add the onions, corn, and milk to the potatoes, and bring to a full boil.
Add the bacon bits and any other seasonings you like, and serve.
Crockpot Method
Prepare the potatoes and onions the same as the stovetop method.
Place the potatoes, onions, cream-style corn, salt, and pepper in the slow cooker bowl.
Add 2 cups of water and stir to combine.
Place the cover on the slow cooker and cook on low for 6 to 8 hours.
Add the butter and milk. Stir and cook uncovered on high until hot.
Video
Nutrition
Calories:
105
kcal
|
Carbohydrates:
7
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
20
mg
|
Sodium:
502
mg
|
Potassium:
160
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
250
IU
|
Vitamin C:
2
mg
|
Calcium:
102
mg
|
Iron:
1
mg
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