Recipe: January 2020: Slow Cooker Potato and Corn Chowder

It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular feast holds for me.

  • The Ingredients
    • 3 lbs of potatoes, diced
    • 6 cups chicken or vegetable stock
    • 1/4 cup heavy cream
    • 1-2 cans of sweet corn or one 16-ounce bag of frozen corn
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 4 cloves of garlic, diced finely
    • 1 teaspoon onion powder
    • 2 tablespoons butter
    • 3 tablespoons all purpose flour
    • 1 8-ounce package of cream cheese, cubed
    • salt and white pepper to taste
  • The Way of Preparing
    1. Add the diced potatoes, corn and flour into a large (6 quart) slow cooker. Stir well to coat.
    2. Add in the stock and seasonings, stirring well to combine.
    3. Let it stew! Cover and let it cook on low for about eight hours or on high for three to four hours.
    4. About an hour before serving, stir in the butter, cream, and cream cheese until melted and well combined.
    5. And that’s it! Time to enjoy!
  • Notes
    • Don’t serve this in a bread bowl. It’s too carb-heavy then and will basically toss you head-first into a food coma.
    • Adding caramelized onions to this makes it extra delicious.
    • You can also add cooked and drained Italian sausage for some protein.


This is another hearty, cheap meal I made in college when I lived in my old apartment. I had just gotten Spock that summer and he was always underfoot in the kitchen. Not much has changed, other than his size.

I’m a big fan of slow cooker meals and this one is a delicious addition to any winter day.

Have you a favorite winter meal?

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