Slow Cooker Corn and Potato Chowder that will knock your socks off…as well as everyone else’s!
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, corn and potato chowder, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby's sweet corn, McArthur milk, McCormick spices, Morton salt, Oregano, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, red potatoes, Sargento, Swanson chicken stock, Thorn Apple Valley, Thyme, Toll House, TruMoo milk, tyson, unsalted butter, vanilla, vanilla extract, Vlasic, water, Wesson vegetable oil, whipped topping
On a rainy summer afternoon, I wasn’t feeling up to spending so much time in the kitchen crafting a recipe to delight on such a gloomy day. Instead, I was craving a hearty soup filled with comforting flavors of summer to make that gloomy day bright again. And this soup absolutely did that. It did not disappoint.
My husband and I enjoyed this soup on a lovely evening in and then had left overs for the next day. This soup serves approximately 4-6 people. After that, I divided it into portions and froze it and it was still just as delicious when I thawed it out and enjoyed it a few days later!
Recipe and photo courtesy of Sophia Inza.
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Quick Tip: Add unsalted chicken stock to keep the salt factor in your hands throughout.