By Sarah Kelley
Creamy corn potato chowder
7 steps
Prep:30minCook:5h 45min
Just throw in what you want and eat the hell out of it.
Updated at: Thu, 17 Aug 2023 01:10:32 GMT
Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
20
High
Nutrition per serving
Calories487.5 kcal (24%)
Total Fat32.3 g (46%)
Carbs39.2 g (15%)
Sugars4.5 g (5%)
Protein13.7 g (27%)
Sodium1207.8 mg (60%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 x 32 ozfrozen hash browns
Bag, cubed
25 ozChicken broth
1can cream of chicken soup
0.5sweet onion
chopped
1.5 blockcream cheese
1can Mexican corn
1 x 8 ozsour cream
Container
1 cupcarrot
finely shredded
Garlic
however much you want
Salt
however much you want
Black pepper
what you want
Red pepper flakes
ditto
1 cupCheddar cheese
for soup
Bacon
for topping
green onion
for topping
sour cream
for topping
Cheddar cheese
for topping
Instructions
Step 1
1. In crockpot, combine hash browns, broth, soup, onion, carrot, garlic, salt, black pepper, and red pepper flakes
Step 2
2. Cover and cook on low for about 5 hours
Step 3
3. At the 5-ish hour mark, add cream cheese, corn, cheddar cheese, more salt, black pepper, and red pepper flakes to taste, and sour cream. Make sure to add sour cream to separate bowl and slowly add several spoon fulls of warm soup. This prevents the sour cream from curdling. Once sour cream and soup mixture is mixed, add all to crockpot.
Step 4
4. Turn crock pot to high and cook for about 45 more minutes.
Step 5
5. Prepare bacon and green onion
Step 6
6. Serve soup in bowl. Top with sour cream, cheddar cheese, crumbled bacon, and diced green onion.
Step 7
7. Eat the hell out of it and save the rest for later.
Notes
1 liked
0 disliked
Delicious
Easy
Go-to
Makes leftovers
Spicy
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