Friday Night Cozy: Just 5 ingredients. Creamy, hearty, and the kind of soup youll catch yourself thinking about tomorrow.
Directions
Add the chunky potatoes and frozen corn to the bottom of a 5- to 6-quart slow cooker.
Pour in the condensed cream of potato soup and chicken broth. Stir gently to combine, making sure the soup base is well mixed and the potatoes are mostly submerged.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are very tender but still hold their shape for a chunky texture.
Once the potatoes are tender, stir in the heavy cream. Taste and season with salt and black pepper as needed.
If you prefer a slightly thicker chowder but still want chunky potatoes, use a potato masher to gently mash just a few potatoes right in the slow cooker, leaving most of the chunks intact.
Cover and cook on LOW for an additional 15–20 minutes, just until everything is heated through and slightly thickened.
Ladle the chowder into bowls and top with shredded cheddar, bacon, green onions, and a dash of hot sauce, if desired. Serve warm.
