Potato Chowder

Name: Potato Chowder
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 12 servings (3 quarts).
Ingredients: 8 cups diced potatoes; 3 cans (14-1/2 ounces each) chicken broth; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1/3 cup chopped onion; 1/4 teaspoon pepper; 1 package (8 ounces) cream cheese, cubed; 1/2 pound sliced bacon, cooked and crumbled, optional; Minced chives, optional

One of the ladies in our church quilting group brought this savory potato soup to a meeting, and everyone loved how the cream cheese and bacon made it so rich. It's easy to assemble in the morning so it can simmer on its own all day. —Anna Mayer, Fort Branch, Indiana

Ingredients

8 cups diced potatoes
3 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup chopped onion
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1/2 pound sliced bacon, cooked and crumbled, optional
Minced chives, optional

Directions

In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender.
Add cream cheese; stir until blended. Garnish with bacon and chives if desired.

Nutrition Facts

1 cup (calculated without bacon): 179 calories, 9g fat (5g saturated fat), 25mg cholesterol, 690mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 4g protein.

Originally published as Potato Chowder in Quick Cooking July/August 2001

Reviews

My Review

Click stars to rate

Average Rating:

Corinne

Sep 25, 2018

It’s basically a pretty good recipe, just needed more of the seasonings.
JCV4

Apr 7, 2018

Quick and easy recipe and tastes great! I like the idea of adding sharp cheddar - yum!
Marian

Feb 15, 2018

I made it per directions plus added a small can of corn. Not fan of bacon so left out. Delicious.
snowflakes79

Nov 6, 2017

Just made this today with a little modification. I cooked it on high for 6 hours. Then I used a small container of merkts sharp cheddar cheese along with the cream cheese. Melted down both in the microwave till creamy. Added it to the crock, then used my immersion blender to make it nice and creamy leaving some chunks. Now I can leave it on warm till dinnertime. We can add more salt to taste individually. Great tasting and easy! BTW I used one whole box container of chicken broth. Its just what I had on hand and it seemed to be the right amount for a creamy soup. I really think using the blender made a nice creamy soup, and if you wanted it smoother, just blend it a little more.
Judy

Jul 7, 2017

Cream cheese would not completely melt so ended up with tiny clumps of cream cheese. If try again will bring cheese to room temp first as others recommend. Will also reduce volume of broth, maybe by as much as 1/3 to 32 oz. Taste was bland so needs tweaking.
lvalcani

Mar 8, 2017

This was excellent!
joanie32145

Feb 5, 2017

good receipe
cindiak

Jan 25, 2017

This was very good. Agree with others, the cream cheese needs to at least be at room temperature to blend in. We added ham instead of bacon, garlic and more pepper.
jetluvs2cook

Jan 5, 2017

Very delicious and so easy to make!
luvdemgrits

Nov 17, 2016

If you are having trouble getting the cream cheese to blend without lumps you could try allowing it to soften first..