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
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.
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.
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.
Soup was pretty good.... I wish I chopped the onion finer and used less cause the onion was a little over powering. I added a little cayenne pepper to give it a little spice. Topped it off with chives, soft cream and bacon!
* 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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