This is a classic corn chowder with a kick. My family likes a little spice, and this sure does it. Of course, you can make it without the spicy stuff and still get a really good chowder. Play with the flavors and create your own version.

Classic Slow Cooker Corn Chowder

milk

corn

condensed cream of mushroom soup

(4 ounce) cans chopped green chiles

frozen shredded hash brown potatoes

onion,

butter

hot sauce

parsley

chili powder

salt and black pepper

Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.


I followed the directions exact. I did use two cans of evaporated milk (the reason why I did this is because canned milk has always turned out a better outcome in the crockpot over "fresh" milk--I didn't want to worry about scorched milk and Healthy Choice cream of mushroom soup. Though we ate it, we all thought that the cream of mushroom soup flavor in this soup was off-putting and really didn't seem to belong. I think that ruined this recipe. I'm not much for low ratings as it breaks my heart to do so, but really......for us it wasn't good. I think if it was omitted, it would have a much better outcome. I'm very sorry.

I loved it!  I can't wait to used this recipe and and lots of different items.  Carrots, celery, etc...  Thanks for the recipe!

Oh and by the way.  I made it exactly as written.  I think it's wrong to change a recipe and then rate it.  :(  How is that a fair rating?????

My husband and I loved this chowder.  I did make a few changes.  I used 1 can of cream of mushroom soup, 1 can of chiles, 1 can regular corn instead of frozen, 1 tablespoon hot sauce and a little more that 1/2 teaspoon of chili powder.  I also added about 1.5 cups of chedar cheese.  Otherwise, I followed the recipe.  I also served the chowder in bread bowls.  It was YUMMY!!

I made this recipe many times , I have made changes to it though, 1) I used 2 cans cream of celery soup. cream of mushroom soup just doesn't go with all the other ingredients. 2) I used 2 cups cream & 1 cup milk. 3 cups milk is way to watery. cream is also sweeter and adds a nice thickness to the chowder. 3) no chile's were added , I'm from new England and chile's are original to the way chowder should be . 4) 2 cans of corn used instead of frozen. 5) 2 large russet potatoes used diced small. 5) 1/2 Vidalia onion used diced. 

I find these changes make for an excellent chowder that's closer to the original from New England.

I have made corn chowder many times over the years but 
this recipe is THE BEST!  I wasn't sure my family would like
all the ingredients but I followed the recipe exactly and we
all gave this delicious, hearty chowder an A+!!  My husband
and my son said "put it in the rotation!" (a high honor in our house)  I already can't wait to make it again - served with hot crusty rolls - no better meal on a cold winter evening.
Thank you, Michelle, for sharing with us!

I admit I made a couple changes, but this recipe turned out awesome! I only used 1 can green chili's, used 1- 12 oz can evaporated milk and water to make up the rest of the liquid, after reading other reviews,  I omitted the hot sauce since my man doesn't like super spicy and I used 5 real potatoes diced up. If I would have had more time I would cook it on low for probably 8 hours since I used regular potatoes but I did it on high for 4 and low for 2 and it tastes awesome!  I did add a little velvetta I had in the fridge too. I'm so glad I found this recipe! Lunch this week is going to be tasty! Thanks Michelle!

Wow!! Great recipe! I used one can cream of chicken and one of mushroom because i had those on hand. I used 2 cans of evaporated milk because i didn't want to use fresh milk. I used cumin instead of chili powder and omitted the hot sauce. I added diced carrots and 3 slices of pepper jack cheese. I did use only one can of regular corn instead of frozen because i was out of frozen. Very yummy.

I changed a few items. Omitted green chiles because family doesn't like them. Used crm of mushroom and crm of chicken soup because it was what I had on hand. Cooked on high for 4-5 hrs. Onion was still a bit crunchy. Next time I will saute the onion in the butter before mixing and possibly add bacon for additional flavor. Also, I will cook on low for 4-6 hrs so the potatoes don't overcook. The flavor was very good!  -  lsragan

Amazing I used Ideal milk and omitted the chilies. Enjoyed by the family so will definitely make this again

classic slow cooker corn chowder

Prep Time: 15 minutes

Cook Time: 4 hours

Total: 4 hours, 15 minutes

Servings: 8

Author : Michelle Kline

Ingredients

Instructions

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