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"I combine and refrigerate the ingredients for this easy chowder the night before," notes Mary Hogue of Rochester, Pennsylvania. "In the morning, I pour the mixture into the slow cooker and turn it on before I leave for work. When I come home, a hot tasty meal awaits."
Nutritional Facts 1 serving (1 cup) equals 215 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 709 mg sodium, 27 g carbohydrate, 2 g fiber, 9 g protein.
Originally published as Slow-Cooked Corn Chowder in Quick Cooking July/August 2002, p61
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Reviewed on Oct. 07, 2012 by justducky76
I have been making this recipe for many years. Every fall my kids start asking me when I'll make it. The only thing I change is I use 1 1/2 cup evaporated milk and 1 cup 2% milk. This gives it a more creamy texture but not too thick. This one is a keeper for a lifetime.
Reviewed on Feb. 28, 2012 by kdahl_boise
Made this for soup supper at Church! It was a HIT! I used cream of broccoli soup instead of cream of mushroom. YUMMY!!
Reviewed on Feb. 06, 2012 by Springscook
Delicious! I doubled recipe to have leftovers and I am glad I did!
Reviewed on Oct. 23, 2011 by toddapril10
This soup is so good! I make it quite often, since it is my 5-year-old's favorite. I usually make it on the stove and keep the temperature on low to medium low until it simmers, then simmer it for about 10 minutes longer (to cook the potatoes). Yummy!
Reviewed on Oct. 11, 2011 by mustluvchoc
made this last night i too doubled it,and it came out great! kids and hubby raved on and on about it :) so it's a keeper for sure, Thanks for sharing
Reviewed on Sep. 17, 2011 by PaigeIdzerda
This chowder is delicious, I made this recipe without the ham, this is a new family favorite. Thank You.
Reviewed on Jul. 19, 2011 by AlenaE
My family loves this chowder. I always double it and it's great to come home and dinner is ready.
Reviewed on Feb. 11, 2011 by dboat
I've made this many times. It's easy to throw together with all pantry ingredients. Delicious.
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