Crock-Pot Potato Chowder

"Another of my aunt's recipes. Great for those cold nights."
photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by SharonChen photo by SharonChen
photo by Kari-girl photo by Kari-girl
photo by Brittb216 photo by Brittb216
Ready In:
8hrs 30mins
3 quarts




  • Combine potatoes, onion, broth, and cream of chicken soup in crock pot.
  • Cover and cook on low 8-10 hours or until potatoes are tender.
  • Add cream cheese and blend.
  • Top with bacon and chives before serving.

Questions & Replies

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  1. Want this chowder to be really over the top? Make recipe as stated but add these spices: 1 1/2 tsp. white pepper, 1 tsp. dried basil, and 1/2 tsp. thyme. We garnished ours with: bacon, sour cream, shredded cheddar cheese, and lots of sliced green onions (the green part) YUM!!
  2. Stacylu, 5 stars for flavor and ease! I went a little nuts at my roomates suggestions and started adding other good stuff to this recipe which is aother good reason for 5 stars. Let's see...we added whole kernel and creamed corn. I used grilled, cajun spiced sausage instead of bacon because it's what I had on hand. I didn't realize until too late that I used herbed chicken broth. I didn't have chives either. I didn't set out to make so many additions to this recipe but it turned out great anyway! I served with buttermilk cornbread. I will have the leftovers today for lunch and tonight with grilled cabbage. Thanks for posting!!
  3. Fantastic! I only had 3 large russet potatoes, so I used 3 sweet potatoes and the combined flavor was out of this world! This has become one of my go-to recipes. Thank you.
  4. I'm giving this recipe 3 stars because it is a great start, but I had to do some doctoring to make it more "chowder like". The recipe was very simple and went together quickly. However, I have to agree with others that the consistancy was not what I was hoping for with a name like chowder. I followed the recipe to a "T" at first, besides adding two cups of cubed ham at the start. I let it cook for around 9 hours and checked on it. It was very watery and a tad bit on the bland side (personal preference), so I did some altering. I took a ladle and scooped out what looked to be about the equivalent of about two of the cans of broth. I then removed two cups of the potatoes, mashed them, then returned them to the pot and stirred in. The consistancy was perfect after that. To adjust the flavor to my liking, I added two tablespoons of minced garlic and a teaspoon of thyme. My husband and I thought it was perfect after that. I plan on putting this recipe, with my alterations, into regular rotation in our house. Thanks for sharing this recipe, it was a great base for us!
  5. WONDERFUL AND EASY! The hardest part is dicing up all the potatoes! I skipped the onions and added chopped celery, chopped carrots, paprika, garlic powder, natures seasonings, 1 can cheddar cheese soup, velveeta cheese, and did about 1/2 of the cream cheese since I used some velveeta. This is my second time making it and I will continue to make it! We think it tastes better than from a restaurant! Thanks for sharing!


  1. I grew up eating potato soup and there is just nothing like it! This recipe definitely comes close and best of all, I can use my crock pot! We didn't have enough basic potatoes, so I used about 4 cups of fingerlings (red and purple). I wasn't sure how that was going to work out, but it turned out great! I also substituted cream of celery soup for the chicken soup because we don't really care for the canned chicken soup. Wonderful!
  2. Wasn't a big fan of the flavor- the cream cheese was too tart for me. If I made this again, I might substitute another can of condensed chicken soup or heavy cream for the cream cheese.
  3. Delicious! I reduced the size to 2 quarts and it served about 6 portions. I used fat free cream cheese and laddled 2 scoops of soup into a bowl to whip it in prior to adding to the soup. I didn't have any curdles. I also added two stalks of celery and a can of cream of celery soup instead of chicken soup. I'll absolutely make it again. Thanks!
  4. DH and I had this for supper tonight and it was really good. I always use chicken granules dissolved in water for chicken broth. I wasn't exactly sure how to measure 8 cups of diced potatoes (lol, I always over think things) so I put all the liquid in the crockpot and then added the potatoes (diced w/ skin) until my crockpot was almost full. I cooked this on low for about 8 hours overnight and then kept it on warm until we got ready to eat that evening. I used ham instead of bacon and 2 packages of cream cheese - no chives and no shredded cheese. I also used a tsp of onion powder instead of onions. pretty good stuff...
  5. This is SO good! Since I don't eat meat, I made it vegetarian: vegetable broth instead of chicken, cream of mushroom instead of cream of chicken, no bacon. Added a cup and a half of frozen corn after reading other reviews and it was awesome! Hubby who is a total carnivore and very picky loved it too. Easy and delicious! Thanks Stacylu!



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