Recipe by Holyflower93
"A thick filling chowder. Perfect for a cold day."
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1 (32 ounce) package
frozen cubed hash brown potatoes
1 (15 ounce) can
whole kernel sweet corn
1 (15 ounce) can
1 (12 fluid ounce) can
1 (14 ounce) can
sweet onion, chopped
ground black pepper to taste
The idea is great, although I thought the chowder was bland. We had to add salt to it in order to eat it. And the hash brown potatoes just went mushy. When I try this again, I plan to use chicken broth instead of the vegetable, and add bacon or ham cubes for interest, and use tater tots instead of the hash browns. And I probably won't cook it as long; I think that contributed to the mushiness. And maybe more whole kernel corn. I didn't think there was nearly enough corn in it.
Very fast and easy way to make potato soup without peeling and chopping and unlike the previous reviewer, mine was so thick I had to add milk to it before I served it. I added crumbled bacon, shredded cheddar and green onions as a garnish before serving.
This soup had a great flavor. It was not thick like a chowder should be though. I added 1 cup of instant potato flakes to thicken it up. My family enjoyed this.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Potato Corn Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 103
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