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    You are in: Home / Low-cholesterol / Potato Corn Chowder (Crock Pot) Recipe
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    Potato Corn Chowder (Crock Pot)

    Potato Corn Chowder (Crock Pot). Photo by Dorel

    1/1 Photo of Potato Corn Chowder (Crock Pot)

    Total Time:

    Prep Time:

    Cook Time:

    10 hrs 45 mins

    45 mins

    10 hrs

    Vino Girl's Note:

    I developed this recipe last summer to use up an overabundance of sweet corn and other fresh summer vegetables. This makes a lot of soup, so luckily it reheats well!

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    My Private Note




    Units: US | Metric


    1. 1
      Place everything in a 6 quart crock pot and mix together.
    2. 2
      Cover and cook on low for 8-10 hours (you can't really cook this too long!).

    Ratings & Reviews:

    • on November 22, 2004


      I made 1/3 the recipe for the 2 of us. I used a whole can of beef broth and no water. I didn't have fresh corn so I used frozen, I don't think it makes any difference in the taste, which was excellent. Must be the rosemary and thyme that go so well with this dish. Thanks for a great recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2004


      This was ultra simple (just chop veggies) and tasty. I doubled the spices and added 3/4 cup of white wine. Next time I would only use 8 ears of corn (around 4 cups) so that the other veggies are more prominent. Thanks kburie, I love using my crockpot!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Potato Corn Chowder (Crock Pot)

    Serving Size: 1 (2707 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 81.2
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 22.6 mg
    Total Carbohydrate 18.2 g
    Dietary Fiber 3.0 g
    Sugars 3.5 g
    Protein 2.8 g

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