This slow cooker 4-ingredient corn chowder is the kind of cozy, creamy bowl you want on a cold Midwestern day. My neighbor actually brought a pot of this over after a snowstorm, and I begged her for the recipe when I realized how simple it was. Just four basic ingredients go into the slow cooker, and by dinnertime you’ve got a pale yellow, velvety chowder loaded with sweet corn and tender chunks of potato. It’s the kind of no-fuss, family-friendly meal you can toss together on a busy morning and come home to when everyone’s chilly and hungry.
Serve this chowder ladled into warm bowls with plenty of freshly cracked black pepper on top, and if you like, a sprinkle of shredded cheese or crumbled bacon for anyone who wants extras. It pairs nicely with a simple green salad, a pan of cornbread, or just some buttered toast or crackers for dipping. For kids, I like to set out small toppings like extra corn, cheese, or crushed crackers so they can “decorate” their own bowls and get a little more excited about dinner.
Slow Cooker 4-Ingredient Corn Chowder
Servings: 6
Ingredients
4 cups peeled and diced russet potatoes (about 3 medium potatoes, cut into 1/2-inch cubes)
3 cups frozen corn kernels (or canned corn, drained)
4 cups chicken broth or vegetable broth
2 cups heavy cream (or half-and-half for a lighter version)
Freshly ground black pepper, for serving (optional garnish)
Directions
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