Crockpot Potato Chowder

Crockpot Potato Chowder

Crockpot Potato Corn Chowder represents an ideal comfort food recipe. This hearty and flavorful soup is packed with potatoes and corn, making it simple to prepare.

As a mother of eight, I have become an expert in crafting delightful crock pot recipes. This slow cooker potato and corn chowder is rich in flavor and serves as the perfect soup to savor throughout the year, utilizing either frozen or fresh corn.

The blend of these ingredients results in a deliciously sweet and savory soup recipe. Pair it with garlic bread and roasted vegetables to complete this delightful meal.

If you share my passion for crock pot recipes, be sure to explore these other delectable soup options – Crock Pot Crack Potato Soup, Creamy Crock Pot Potato Soup, and Slow Cooker Chicken Pot Pie Soup.

What is Corn Chowder?

The Potato Corn Chowder Recipe is a thick and creamy soup featuring chunks of vegetables. It is a one-pot meal that can be prepared in a slow cooker, instant pot, or on the stovetop.

This corn chowder is finished with a cornstarch slurry to enhance its texture. You may use fresh sweet corn or whole kernel corn. It is an extraordinary dish with a delightful flavor.

Ingredients:

Ingredients required to prepare potato and corn chowder soup:

• Slices of Bacon (cooked and crumbled)
• Small Onion (diced)
• Rib Celery (sliced)
• Carrot (peeled and diced)
• Minced Garlic
• Salt
• Pepper
• Paprika
• Dried Thyme Leaves
• Chicken Broth
• Russet Potatoes (peeled and diced)
• Frozen Corn
• Light Cream
• Cornstarch
• Shredded Cheddar Cheese (for serving)
• Green Onions (for serving)

Scroll to the end of the post for the complete list of ingredients and the recipe in the recipe card.

Variation Ideas:

Incorporate More Vegetables – You can easily add more vegetables to this creamy soup. Diced bell peppers, shredded carrots, or diced celery are always excellent choices.

Beans – You may include some black beans or pinto beans if you prefer. Both options complement this soup well.

Incorporate Chicken – This soup is an excellent way to utilize leftover chicken. You may also opt for rotisserie chicken, chicken thighs, or canned chicken to enhance the protein content of the soup. We have even included diced beef stew meat.

Add Extra Spice – This corn chowder recipe can be made even more delightful with a bit of heat. Consider adding hot sauce or Tabasco sauce. Additionally, sprinkle some red pepper flakes when serving.

Diced Tomatoes – Incorporating a can of diced tomatoes with green chilies would enhance this recipe with both color and flavor.

Seasoning – You are welcome to modify the seasoning to your preference. We typically add salt and pepper, but you may also include other simple seasonings such as garlic powder.

Chicken Broth – In this recipe, we utilized chicken broth, but chicken stock is also a viable option.

How to Prepare Potato Corn Chowder:

Step 1 – Begin by placing the potatoes, corn, crispy bacon, and onion into the slow cooker. Next, add celery, carrot, and minced garlic into the crock pot.

Step 2 – Repeat the process by placing the potatoes, corn, crispy bacon, and onion into the slow cooker, followed by the addition of celery, carrot, and minced garlic into the crock pot.

Step 3 – Cover and Cook – Secure the lid and cook on low for 6-7 hours or on high for 3-4 hours. Cook until the potatoes are tender and fully cooked.

Step 4 – Prepare Cornstarch Slurry – In a separate bowl, whisk together the heavy cream and cornstarch. Stir this mixture into the crock pot. Cover and cook on low for an additional 15 to 30 minutes to thicken the soup.

Step 5 – Serve and Enjoy – Serve warm, garnished with cheese and green onions. Enjoy!

Corn and Potato Chowder Recipe Tips:

Prepare Bacon – Cook the bacon in advance until crispy, then crumble it into bite-sized pieces.

Vegetables – Prepare the vegetables by peeling and dicing them into uniform pieces. This ensures even cooking in the slow cooker.

Cooking Time – The cooking duration may vary depending on your slow cooker. I prefer to cook the ingredients on low, allowing me to set it in the morning and have it ready for dinner.

Cornstarch Slurry – When incorporating the slurry mixture, you.to combine it with the other ingredients.

What to Serve with Potato and Corn Chowder:

Enhance your bowl of corn chowder with a side dish. Although this slow cooker corn chowder recipe constitutes a complete meal, incorporating a side dish is always a wise choice.

Here are some of our preferred selections.

Grilled Cheese Sandwich – There is an undeniable comfort and deliciousness associated with a classic Grilled Cheese Sandwich Recipe. Each bite is filled with creamy, melted cheese that is simply delightful. The ideal pairing is soup accompanied by grilled cheese.

Homemade Bread – Prepare these homemade cheese sticks for a delightful combination. You can easily dip the bread into the soup to ensure you savor every last drop.

Salad – Another excellent pairing is soup and salad. It is light, refreshing, and serves as the perfect complement to this soup.

What Type of Corn do you Use?

This corn chowder recipe can be prepared using canned corn, frozen corn, or fresh corn. Feel free to select your preferred option. Since corn is the primary ingredient in this soup, be sure to add the appropriate quantity.

Fresh Corn – If it is in season, fresh sweet corn on the cob would be a delightful choice. You will require approximately 10 ears or 4 to 5 cups.

Frozen Corn – If you prefer to use frozen corn rather than canned corn, you will need about 2 bags of frozen corn.

How to Thicken Potato Corn Chowder:

To thicken this soup, we suggest creating a cornstarch slurry. The mixture of cornstarch and cream enables you to achieve a thick and creamy soup.

I have also removed some of the potatoes, mashed them in a small bowl, and then added the mashed potatoes back into the soup, which results in a thicker consistency.

Potato Corn Chowder in the slow cooker

Frequently Asked Questions:..

How to Store Leftovers:

Refrigerate the potato corn chowder crock pot recipe in a sealed container for a maximum of 5 days. This soup tastes even better the following day as the ingredients have the opportunity to meld together.

How to Reheat Leftovers:

When you are prepared to reheat and have a substantial portion remaining, transfer it to a large pot on the stove and heat it up. For individual servings, place them in a microwave-safe bowl and reheat. You may need to heat in 30-second intervals.

More Easy Corn Chowder Recipes:

• Easy Corn Chowder Recipe
• Crock Pot Chicken Corn Chowder Recipe
• Slow Cooker Mexican Chicken Corn Chowder Recipe
• Crock Pot Corn Chowder Recipe
• Potato Corn Chowder

If you try this Crock Pot Potato Corn Chowder Recipe, please leave us a comment or a star review. We appreciate your feedback.

Ingredients:

* 5 oz. pkg. scalloped potato mix
* 4 cups chicken broth
* 2 onions, chopped
* 2 cups light cream
* 1/3 cup flour
* 1/8 tsp. white pepper
* 1 teaspoon dried marjoram leaves

INSTRUCTIONS
In a 3-4 quart slow cooker, combine potatoes and sauce from scalloped potato mix with chicken broth and onions. Stir well to blend. Cover crockpot and cook on low for 7 hours.

In medium bowl mix together half and half and flour with a wire whisk until smooth. Stir this mixture into the crockpot very slowly, stirring constantly. Stir until well blended, then add pepper and marjoram. Cover crockpot and cook on low for 1 more hour, stirring occasionally, until soup is thickened. 5 servings

Crockpot Beef Tamale Pie

Crockpot Beef Tamale Pie

Enhance your upcoming Taco Tuesday by transforming authentic tamales into a delectable crock pot tamale pie (or tamale casserole). You will only require a few staple ingredients such as ground beef, Rotel tomatoes, Mexican-style seasonings, and Jiffy cornbread to create a meal that your family will undoubtedly appreciate.

If you wish to complement your tamale pie, consider trying some of my favorite recipes, including Slow Cooker Tomatillo Salsa and Slow Cooker Queso Blanco.

What is Tamale Pie?

Tamale pie is characterized by its casserole-like consistency, attributed to the cornbread mixture that serves as a topping. This crock pot recipe is ideal for those seeking comfort food that requires minimal preparation and moderate cooking time.

I particularly value the versatility that such wonderful recipes offer. Whether you choose to serve it as is or incorporate some of my serving suggestions below, experimenting with different recipes like this one is always a good idea. I am confident you will enjoy it! We often prepare a large batch of slow cooker ground beef, which we then use to create this simple tamale pie recipe.

Recipe Ingredients

Ingredients for tamale pie displayed on a table with text labels. 

Beef: You will need just one pound of ground beef, which should be cooked before being added to the slow cooker.

Veggies: A small white onion and a green bell pepper, both diced, are included to enhance the flavor and texture of the pie.

Seasonings: A quick homemade Mexican seasoning can be made using chili powder, salt, black pepper, and ground cumin, providing ample Tex-Mex flavor.

Tomatoes: Obtain a couple of cans of Rotel Tomatoes to simplify the process of adding diced tomatoes with the ideal flavor profile.

Beans: Pinto beans should be drained and rinsed before being added to the crock pot.

Tomato Paste: Incorporate additional tomato flavor.

Cheese: I suggest using a block of sharp cheddar cheese and shredding it yourself.

Tamale topping: You will require a box of Jiffy cornbread mix along with the necessary ingredients to prepare it (egg and milk). Additionally, include a can of corn (drained).

Step-by-Step Instructions

Six images illustrating the process of preparing tamale pie in a slow cooker. 

Step One – Brown the beef until it is no longer pink, then transfer it to the crockpot along with the chopped onion, bell pepper, canned corn, and other filling components.

Step Two – Sprinkle the taco seasoning over the mixture and stir thoroughly to combine the ingredients.

Step Three – Cover the slow cooker and set it to LOW, cooking for 5 hours. Afterward, add cheese on top of the cooked ground beef mixture and mix well.

Step Four – In a medium mixing bowl, combine the cornmeal ingredients and stir until they are well blended.

Step Five – Layer the cornmeal mixture over the meat mixture.

Step Six – Place the lid on the slow cooker, adjust the heat setting to HIGH, and cook for an additional 30 minutes. Serve and enjoy!

How to Serve Tamale Pie

Tamale pie is delightful on its own, allowing you to serve it directly from the slow cooker for immediate enjoyment.

If you wish to enhance it with toppings, consider adding sour cream, enchilada sauce, sliced green onions, green chiles, avocados, extra shredded cheese, shredded lettuce, hot sauce, and salsa.

For side dishes, pairing it with black beans, refried beans, Mexican street corn, or a simple dip is always a good choice.

The pie can also be served atop tortilla chips or wrapped in corn tortillas.

Recipe FAQs

How can I determine if the cornbread topping is fully cooked?

The best method is to insert a toothpick; if it comes out clean, the topping is done. Alternatively, you can gently shake the slow cooker to check if the center is firm and no longer jiggly.

What additional ingredients can I incorporate into the tamale beef mixture?

Some individuals prefer to include green chilies, extra beans, and garlic powder in the blend.

How should I preserve leftovers?

Transfer any leftover tamale pie into an airtight container and refrigerate for up to 4 days. It can be reheated on the stovetop or in the oven at medium heat until it is thoroughly warmed.

Is it possible to use homemade cornbread as the tamale topping?

You may attempt it, although I have not personally tried it. The Jiffy cornbread offers a distinctive flavor that enhances the pie beautifully. Additionally, the quantity of Jiffy cornbread is just right for this recipe.

Equipment

Slow Cooker - 6 quart or larger (I possess and utilize this model from Crock-Pot)

Sarah’s Notes

Transfer any leftover tamale pie into an airtight container and refrigerate for up to 4 days. It can be reheated on the stovetop or in the oven at medium heat until it is thoroughly warmed.

To add some heat, consider incorporating one chopped chipotle pepper in adobo into the meat mixture.

Ground turkey or ground chicken serves as an excellent alternative to ground beef.

A toothpick inserted into the cornbread layer that comes out clean is the most reliable test to determine if it is set, or you can gently shake the slow cooker to see if the center is no longer jiggly.

Ingredients:

* 1 lb. lean ground beef
* 1 onion, chopped
* 2 cloves garlic, minced
* 15 oz. can kidney beans, rinsed and drained
* 10 oz. can enchilada sauce
* 6 oz. pkg. corn mufifn mix
* 1/3 cup milk
* 2 Tbsp. oil
* 1 egg
* 1 cup shredded Colby cheese
* 4 oz. can chopped green chilies, undrained
* 1/2 cup sour cream
* 1/2 cup salsa
* 1/4 cup chopped fresh cilantro

INSTRUCTIONS
In nonstick skillet, cook ground beef, onion and garlic over medium heat until meat is cooked. Drain thoroughly and stir in drained kidney beans and enchilada sauce. Pour into 4-5 quart crockpot.

In large bowl, mix together corn muffin mix, milk, butter and egg just until combined. Then add cheese and chilies, including chili liquid. Spoon over beef in crockpot.

Cover crockpot and cook on low for 6-7 hours or until a toothpick inserted in the corn bread mixture comes out clean. In small bowl combine sour cream, salsa, and cilantro; serve with pie. 4 servings

Easiest Crockpot Beef Roast

Easiest Crockpot Beef Roast 

Crockpot INGREDIENTS

• 1 beef roast
• 1 envelope onion soup mix
• 1 can cream of mushroom soup (optional)
• 1 can of soda

Crockpot INSTRUCTION

I used Sprite for the soda. I've read about people using Coke and GingerAle as well. This was fantastic! I served it with plain white rice but it would also be good with egg noodles or mashed potatoes to soak up the "gravy" like juice. Enjoy the crockpot recipe of beef roast !

Easiest Crockpot Beef Roast Video:

Cheap Crockpot Black Bean Enchiladas

Cheap Crockpot Black Bean Enchiladas

Ingredients:

• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained (or 2 cups frozen corn)
• 4 ounces can diced green chilies, drained
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 cups shredded quesadilla blend cheese, divided
• 2 to 3 cups salsa
• 12 corn tortillas, warmed

Directions:
In a mixing bowl, mash the black beans with a potato masher or fork. Mix in the corn and green chilies. Stir in the ground cumin and salt. Last, add 1 cup of the shredded cheese and combine well.

Add about 1 cup of salsa to the base of the slow cooker and spread evenly on the bottom. Roll the bean-corn mixture into the warmed tortillas, dividing evenly. Place in the slow cooker seam side down, nestled tightly together. Pour the other cup of salsa over the top and then sprinkle the other cup of cheese on top.

Set the slow cooker on low and cook for 3 to 4 hours. Serve with a side of rice and/or salad. Enjoy it!

Crockpot Barley Casserole

Crockpot Barley Casserole

Ingredients:

* 1 cup uncooked pearl barley
* 1/2 cup V-8 juice
* 1/4 teaspoon white pepper
* 1 onion, chopped
* 3 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 cup chopped mushrooms
* 2-1/2 cups vegetable broth
* 1/3 cup toasted pine nuts

INSTRUCTIONS
Combine all ingredients except pine nuts in a 3-4 quart slow cooker (do NOT use a larger crockpot). Cover and cook on low for 6-8 hours until barley and vegetables are tender. Sprinkle with nuts just before serving. 4 servings. Enjoy it !

Crockpot Easy Beef Stew

Crockpot Easy Beef Stew

Ingredients:

* 4 medium red potatoes
* 1-1/2 lbs. beef stew meat
* 1/3 cup flour
* salt and pepper to taste
* 14 oz. can diced tomatoes, undrained
* 2 cups water
* 3 cups frozen stir fry bell peppers and onions

INSTRUCTIONS
Scrub potatoes and cut each into quarters. Place in bottom of 4 quart slow cooker. Mix flour, salt and pepper and toss with beef to coat. Add to crockpot. Add undrained tomatoes and water and stir.

Cover crockpot and cook on low for 7-8 hours until beef and potatoes are tender. Add stir fry vegetables. Cover and cook on low for 30-40 minutes until vegetables are hot and tender. 4-6 servings. Enjoy !

Slow Cooker Fajita Stew

Slow Cooker Fajita Stew

Ingredients:

* 2-1/2 lbs. boneless beef top round steak
* 1 onion, chopped
* 2 cloves garlic, minced
* 14 oz. can diced tomatoes, undrained
* 1 oz. envelope fajita seasoning mix, or 2 Tbsp. Homemade Fajita Mix
* 1 red bell pepper, cut into 1" pieces
* 1 green bell pepper, cut into 1" pieces
* 1/4 cup flour
* 1/4 cup water

INSTRUCTIONS
Trim excess fat from beef and cut into 2" pieces. Combine with onion in a 3-4 quart slow cooker. Mix together fajita seasoning mix (either purchased or your own homemade) and undrained tomatoes and pour over beef. Place peppers on top. Cover crockpot and cook on low for 7-9 hours until beef is tender.

Combine flour with water in a small bowl and stir well to mix. Add gradually to crockpot and stir well. Cover slow cooker and cook on high for 15-20 minutes until thickened, stirring occasionally. Serve stew with hot cooked rice or hot couscous. 8 servings. Enjoy it !