Appetizers / Soups / Salads

Crock Pot Potato Corn Chowder takes several minutes to prepare.

Crock Pot Potato Corn Chowder takes several minutes to cook.

Crock Pot Potato Corn Chowder makes 6 servings.

The ingredients for Crock Pot Potato Corn Chowder are:

680 grams Potato, raw
680 grams Yellow Sweet Corn, Frozen
4 cup Imagine Organic Vegetable Broth
2 cups water (or use 6 cups broth if desired)
16 fl oz Heavy Whipping Cream
3 T gluten free all purpose flour
Thyme - 1 tsp
Oregano - 1 tsp
Onion Powder 1/2 tsp
Garlic Powder 1/2 tsp
Salt to taste
Pepper to taste

Here is how you make Crock Pot Potato Corn Chowder:

Cut potatoes into bite sized pieces and place in crock pot. Add frozen corn kernels. Toss with 3 T flour and spices. Pour broth over and add 2 cups water. Cover and cook 3-4 hours on high 7-8 hours on low until potatoes are done. Add heavy cream before serving. If you like you can use an immersion blender or move part of the soup to a regular blender and puree for texture. I don't bother with that. Serving Size: Serves 6 Number of Servings: 6Recipe submitted by SparkPeople user TERIBEAR68.

The nutritional information for Crock Pot Potato Corn Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 501.8

• Total Fat: 30.5 g
• Cholesterol: 108.9 mg
• Sodium: 361.4 mg
• Total Carbs: 53.8 g
• Dietary Fiber: 6.7 g
• Protein: 8.3 g