Instructions
-
Combine: In a 6-quart slow cooker, dump in the frozen diced potatoes, both cans of cream-style corn, and the broth. Give it a quick stir to make sure everything is evenly distributed.
-
Top with Butter: Place the butter pats across the top of the mixture. This adds that rich, velvety finish as it melts down into the chowder.
-
Slow Cook: Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours. You’ll know it’s ready when the potatoes are tender and the liquid has thickened into a hearty stew.
-
Finish and Serve: Once finished, stir well to incorporate the melted butter. If you like a “smashed” texture, use a wooden spoon to crush a few of the potato cubes against the side of the pot.
Pro Tip: While the “base” recipe is just 4 ingredients, don’t forget to season with a heavy hand of black pepper and a pinch of salt before serving to really make those flavors pop!
