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Corn Chowder for a Crowd

Contributed By: Barbara, MN | See all of Barbara's recipes
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  5 Hours 20 Minutes
  5 quarts
This recipe makes a rich corn chowder that is easy to make in a large (5-6 qt) slow cooker. I like to enhance it with bacon; but depending on your taste, you could also add shrimp and/or jalapeno peppers.
2 16-oz bags frozen corn (or 6 c fresh corn cut from the cob)
1 20-oz bag refrigerated or frozen Southern-style hash browns
1 large onion, diced
2 cans cream of potato soup
2 c chicken broth
2 c heavy cream
2 T fresh parsley, chopped
Salt and pepper to taste
Optional: 8 slices thick-cut bacon, cooked crisp and crumbled
Optional: 1-2 jalapeno peppers, minced
Optional: 1 c small shrimp, shelled and deveined
Optional: shredded cheddar cheese for garnish
In a large (5-6 qt) slow cooker, combine first five ingredients, bacon (if desired), and jalapeno pepper (if desired).

Cook on Low setting for 4 hours.

Use an immersion blender to blend the soup to the desired degree. (If you don't have an immersion blender, you could remove some of the soup, puree it in a blender, and return it to the crock pot.)

Add cream, parsley, salt and pepper, and shrimp (if desired).

Cook on Low 1 more hour.

Serve in generous mugs or bowls. Garnish with shredded cheddar cheese, if desired.

Date Added: 08/17/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Sharon, CA Reviewed: 02/08/2010
Wow! Can't be much easier then that.
I will make this for the next Pot-luck at my Veterans Club.
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