Recipe by Michelle Kline
"This is a classic corn chowder with a kick. My family likes a little spice, and this sure does it. Of course, you can make it without the spicy stuff and still get a really good chowder. Play with the flavors and create your own version."
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2 (14.75 ounce) cans
2 (10.75 ounce) cans
condensed cream of mushroom soup
2 (4 ounce) cans
chopped green chiles
frozen shredded hash brown potatoes
cubed cooked ham
salt and ground black pepper to taste
My husband and I loved this chowder. I did make a few changes. I used 1 can of cream of mushroom soup, 1 can of chiles, 1 can regular corn instead of frozen, 1 tablespoon hot sauce and a little more that 1/2 teaspoon of chili powder. I also added about 1.5 cups of chedar cheese. Otherwise, I followed the recipe. I also served the chowder in bread bowls. It was YUMMY!!
I followed the directions exact. I did use two cans of evaporated milk (the reason why I did this is because canned milk has always turned out a better outcome in the crockpot over "fresh" milk--I didn't want to worry about scorched milk and Healthy Choice cream of mushroom soup. Though we ate it, we all thought that the cream of mushroom soup flavor in this soup was off-putting and really didn't seem to belong. I think that ruined this recipe. I'm not much for low ratings as it breaks my heart to do so, but really......for us it wasn't good. I think if it was omitted, it would have a much better outcome. I'm very sorry.
Amazing, I used Ideal milk and omitted the chilies. Enjoyed by the family so will definitely make this again
I changed a few items. Omitted green chiles because family doesn't like them. Used crm of mushroom and crm of chicken soup because it was what I had on hand. Cooked on high for 4-5 hrs. Onion was still a bit crunchy. Next time I will saute the onion in the butter before mixing and possibly add bacon for additional flavor. Also, I will cook on low for 4-6 hrs so the potatoes don't overcook. The flavor was very good! - lsragan
It is so rare that you get a recipe that says it is spicy and it is actually spicy. This one delivers the spice in spades. I was prepared to be disappointed because so many recipes out there are bland, but I had some Honeybaked Ham left over from Thanksgiving and I thought I would give this a try. It delivered. Even my husband ate it all up. We like spice, so we liked it, but I would have to cut the spice if I were to give it to anyone else. Using the flavored ham from Honeybaked probably saved us from some of the blandness others mentioned. I followed the recipe exactly, cooking it on high for just under four hours. I didn't give it five stars because it took a bit longer to prepare than 15 minutes and the heat was even more than I really wanted. I also would probably use less onion next time (half instead of a whole). All told, I will be making this again. And again.
made it as written, we loved it and added this to our file of favorite soups!
Yum!! This was really good.
Wow!! Great recipe! I used one can cream of chicken and one of mushroom because i had those on hand. I used 2 cans of evaporated milk because i didn't want to use fresh milk. I used cumin instead of chili powder and omitted the hot sauce. I added diced carrots and 3 slices of pepper jack cheese. I did use only one can of regular corn instead of frozen because i was out of frozen. Very yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Slow Cooker Corn Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 168
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