Crockpot Potato and Corn Chowder

It’s been mighty cold around Chicagoland lately, which means it’s perfect soup weather! I’ve been using my crockpot a ton over the last several months since we added baby #4, Josephine Mae, in October. I created this Crockpot Potato and Corn Chowder to have on a cold winter night and it turned out so wonderfully. I have a tendency to just ‘wing-it’ when I cook, but I actually wrote down all the ingredients this time so I could share this recipe with you all. And since it’s Lent (which means no meat on Friday for our family), this recipe falls into the vegetarian category as well (depending on the stock you choose to use)!

Crockpot Potato and Corn Chowder

SERVES 8

Crockpot Potato and Corn Chowder

Author: Lindsay Wilkes from The Cottage Mama

Recipe type: Slow Cooker

Prep time: 15 mins

Cook time: 8 hours

Total time: 8 hours 15 mins

Serves: 8

Ingredients

48 oz. red potatoes, cut into quarters or eighths
16 oz. frozen corn
2 large carrots, chopped
3 stalks celery, chopped
1 large onion, chopped
4 cups stock (vegetable or chicken)
4 cups water
1 tsp. minced garlic
2 tsp. dried thyme
2 tsp. dried oregano
1 tsp. garlic powder
2 tsp. kosher salt, more to taste
1 tsp. ground black pepper, more to taste
6 Tbl. flour
3 Tbl. butter
Grated Monterey Jack cheese, green onions and croutons, for garnish

Instructions

Place all of the ingredients into the slow cooker, with the exception of the stock, water, butter or flour.
Mix all of the ingredients together. Add flour and stir ingredients to coat.
Add in the stock and water.
Set the slower cooker on low for 8 hours.
Add butter 5 minutes before serving.
To thicken the soup, use a potato masher and mash up the potatoes. Also, if you'd like to be a little indulgent, you could add a ½ cup of heavy cream. I didn't add cream, but it would make the soup even more heavenly.
Garnish with grated cheese, green onions and croutons.
To make your own croutons: Cut bread into ½" cubes, toss with olive oil, garlic salt, pepper and a little bit of parmesan cheese. Bake in oven for 8-10 minutes at 350 degrees or until golden.