Potato chowder is the ultimate comfort food, combining creamy richness with hearty ingredients for a satisfying bowl of warmth and flavor. This slow cooker favorite is ideal for cozy, hands-off cooking.
Thick, creamy, and loaded with tender potatoes and savory broth, this potato chowder is a family-friendly crowd-pleaser perfect for weeknight dinners or chilly weekend gatherings.
What You’ll Need for This Creamy Potato Chowder
- Potatoes – The heart of the dish, providing body, texture, and earthy comfort in every spoonful.
- Chicken broth – Infuses the soup with savory depth and balances the creamy base.
- Cream of chicken soup – Adds velvety texture and boosts the flavor with creamy richness.
- Onion – A subtle aromatic that enhances the soup’s base with gentle sweetness and depth.
- Pepper – Just a touch wakes up the entire dish with a hint of spice.
- Cream cheese – Melts into the chowder for a luscious, creamy consistency and slight tang.
- Bacon (optional) – For a smoky, crunchy contrast that elevates every bite.
- Chives (optional) – A fresh, vibrant garnish to finish with color and a mild onion note.
How to Make Potato Chowder in a Slow Cooker
This potato chowder recipe comes together effortlessly with the help of your slow cooker. Begin by combining the potatoes, chicken broth, cream of chicken soup, onions, and pepper.
Let everything simmer low and slow for 8 to 10 hours, until the potatoes are soft and tender. Just before serving, stir in cubed cream cheese until fully melted and smooth.
Serve it hot, garnished with crispy bacon and chives if you like, for a restaurant-quality finish made right at home.
Comfort in a Bowl: Tips & Variations
For an even richer flavor, sauté the onions before adding them to the slow cooker. Yukon gold or russet potatoes work best for creaminess, but red potatoes will hold their shape if you prefer a chunkier texture.
Add a handful of shredded cheddar or Monterey Jack cheese for an extra melty twist. Want more protein? Stir in shredded chicken or diced ham during the last hour of cooking. To make it vegetarian, swap the chicken broth for vegetable broth and skip the bacon.
This chowder is endlessly adaptable—try corn, carrots, or even a dash of hot sauce for heat.
Keep It Fresh: Storing and Reheating Potato Chowder
Potato chowder stores well and makes excellent leftovers. Transfer cooled soup into airtight containers and refrigerate for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent separation.
For longer storage, freeze in portioned containers for up to 3 months. Thaw in the refrigerator overnight before reheating. Stir in a splash of milk or broth to bring back its creamy texture.
Potato Chowder
Ingredients
- 1/3 cup finely chopped onion
- 1/2 pound bacon cooked and crumbled (optional)
- 1 package 8 oz cream cheese, cubed and softened
- 3 cans 14-1/2 oz each chicken broth
- 1/4 teaspoon ground pepper
- 1 can 10-3/4 oz condensed cream of chicken soup, undiluted
- 8 cups diced potatoes
- Minced chives for garnish optional
Instructions
- Combine diced potatoes, onion, pepper, chicken broth, and condensed cream of chicken soup in a 5-quart slow cooker. Cover and cook on low for 8 to 10 hours, or until the potatoes reach a tender consistency. Incorporate the cubed cream cheese, stirring thoroughly until the mixture is smooth and fully combined. If desired, garnish servings with crumbled bacon and minced chives prior to serving.
