Slow Cooker Corn Chowder
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 4 large potatoes, diced
  • 20 baby carrots, chopped into bite size pieces, or two large carrots
  • 2 large stalks of celery, sliced ¼ inch thick
  • 1 small onion, diced
  • 2 cups frozen corn
  • 1 (10 ounce) can cream of mushroom soup
  • 1 (12 ounce) can evaporated milk
  • 4 tsp chicken bullion or if you prefer replace this by using four cups of chicken stock in place of the 4 cups of water. Does that make sense?
  • Fresh ground pepper
  • 4-5 cups of water (just enough to almost cover everything in the slow cooker.)
  • ¼ cup flour or 2 tbsp corn starch (for slurry at the end of cooking)
Instructions
  1. Place chopped potatoes, carrots, celery, onion and frozen corn in your slow cooker.
  2. Add the cream of mushroom soup, the evaporated milk and chicken bullion.
  3. Add the 4-5 cups of water until everything is almost covered. (See picture above)
  4. Put lid on slow cooker and cook for 5-6 hours on high. Last 10 minutes of cooking, stir in a slurry to help thicken the soup.
  5. Make a slurry by taking the ¼ cup flour and whisking it into ½ cup of cold water. Stir soup continually as you add the slurry. (If you are making this soup gluten free use 2 tbsp corn starch and ¼ cup water.) *Another option for thickening is fake potato flakes or leftover mashed potatoes. I have used both and it turns out great. A great way to use up leftover mashed potatoes.
  6. Once you have the slurry mixed in, let it cook for 10 more minutes.
  7. Serve with bacon bits.
Recipe by Real Life Dinner at https://reallifedinner.com/slow-cooker-corn-chowder/