Corn Chowder for a Crowd

This recipe makes a rich corn chowder that is easy to make in a large (5- to 6-qt) slow cooker. I like to enhance it with bacon, but depending on your taste, you could also add shrimp and/or jalapeno peppers. Garnish with shredded Cheddar cheese if you like.

• Preparation Time: 20 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 20 mins
• Calories: 202 Calories

Ingredients

• 2 cups heavy cream
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 2 cups chicken broth
• 1 large onion, diced
• 2 (16 ounce) packages frozen corn
• 2 (10.75 ounce) cans cream of potato soup
• 1 (20 ounce) package frozen Southern-style hash browns
• 8 slices thick-cut bacon, cooked and crumbled (Optional)
• 1 jalapeno pepper, minced, or more to taste (Optional)
• 1 cup small shrimp, peeled and deveined (Optional)

Recipe Instructions

Step 1

Combine corn, cream of potato soup, hash browns, onion, chicken broth, bacon, and jalapeno pepper in a large slow cooker.

Step 2

Cook on Low for 4 hours. Use an immersion blender to blend the soup to the desired degree. Add cream, shrimp, parsley, salt, and pepper.

Step 3

Cook on Low for 1 more hour. Serve with generous mugs or bowls.