A simple and delicious slow cooker recipe for potato and corn chowder.
Ingredients
Scale:
2 pounds of potatoes, peeled and cubed
1 cup of frozen corn kernels
4 cups of chicken broth
Instructions
Add the cubed potatoes, frozen corn kernels, and chicken broth to the slow cooker.
Mix well to combine, making sure that all the ingredients are coated with the chicken broth.
Cook on low for 6-8 hours or on high for 3-4 hours.
After 6 hours, check the potatoes for tenderness. If they are not tender, continue to cook for another 30 minutes and check again.
Once the potatoes are tender, use an immersion blender to puree the soup until it's smooth. Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the slow cooker.
Season with salt and pepper to taste.
Serve hot, garnished with chopped fresh herbs or a sprinkle of paprika.
