Creamy Crockpot Corn Chowder

Creamy Crockpot Corn Chowder


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We love to eat a hot cup of corn chowder, especially when it's extra creamy.

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Serving Size / Yield

8 servings


  • 14 small potatoes, peeled and diced
  • 1 large onion, diced
  • 1 green pepper, diced
  • 1 17-oz. cream style corn can
  • 1 12-oz. whole kernel corn can, undrained
  • 2 Tbs. chicken bouillon powder
  • 1 4-oz. diced green chillies can
  • 1 Tbs. margarine butter
  • 2 C. shredded cheddar cheese
  • 1 1/2 C. shredded Monterey Jack cheese

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Boil potatoes in pot of water until you can pierce them easily with a fork. Sautee onions and green peppers. Stir in corns, powder, chillies and butter. Heat until mixture bubbles. Place potatoes and mixture in crockpot on high until it bubbles. Simmer on low for 1 hour. 

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