Crock-Pot Cheesy Harvest Potato Chowder

An easy and filling Crock-Pot Cheesy Harvest Potato Chowder using Velveeta cheese and potatoes. This simple recipe cooks all day in your slow cooker while you work, shop or have some family time!

Crock-Pot Cheesy Harvest Potato Chowder

This hearty and cheesy chowder recipe was submitted to us by reader Sarah Coulter and let me tell you it is as fantastic as it sounds!

Potatoes, corn and ground beef are featured in a creamy and cheesy potato chowder that just really hits the spot on a cold and chilly day.

Grab some slices of crusty Italian or French bread so that you can sop up the cheesy broth and make this fantastic soup today!

Ingredients Needed:

• Extra Lean Ground Beef – Whenever possible I like to use the leanest ground beef I can possibly buy, that way when I brown and crumble it in a skillet there is not a lot of excess fat that I have to drain off.
• Potatoes – You can use any type of potato you prefer in this recipe and you don’t even have to peel the potatoes first. Of course, you can peel them if you want to.
• Onion – I prefer yellow onions for cooking.
• Corn Kernels – You can use frozen corn, canned corn or fresh corn kernels that you have cut off the cob.
• Low-Sodium Chicken Broth – I prefer using our Homemade Chicken Broth in most recipes, but canned chicken broth works too!
• Canned Cream Of Chicken Soup – 1 can of cream of chicken soup really thickens up this soup into a chowder. You can use the low-fat variety to shave off a few calories if desired.
• Black Pepper – Whenever possibly grind your own using a pepper grinder.
• Dried Basil
• Dried Thyme
• Cream Cheese – You can use regular cream cheese or a low-fat variety. Just be sure to buy the cream cheese in a block because the whipped kind found in tubs will not work right for this recipe.
• Processed American Cheese – Such as Velveeta. You either love it or you hate it but in this recipe it is needed.

Directions:

1. In a large skillet on the stove-top, brown and crumble the ground beef until no longer pink, drain off excess cooking fat and add cooked meat to a 6 quart or larger slow cooker.
2. Add potatoes, onion, corn, chicken broth, cream of chicken soup, pepper, basil and thyme to the slow cooker and stir to combine.
3. Cover and cook on LOW for 8 to 10 hours or until the potatoes are tender.
4. Remove lid from slow cooker and add cubed cream cheese and Velveeta.
5. Recover and continue cooking on low for about 30 additional minutes or until the cheeses are melted, stirring occasionally.
6. Ladle hot soup into bowls and serve with crusty French or Italian bread for sopping the soup if desired.

Products Needed:

• 6 Quart Slow Cooker (Or Larger)
• Large Skillet
• Wooden Spoon
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Can Opener
• Ladle

Check out these popular soup recipes too!

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• Crock-Pot Meatball Beef Stew + Video

Print Recipe

Crock-Pot Cheesy Harvest Potato Chowder Recipe

This cheesy potato chowder is rich, creamy and hearty with stick-to-your-ribs ingredients like potatoes, corn and ground beef!

Print Recipe Crock-Pot Cheesy Harvest Potato Chowder Recipe This cheesy potato chowder is rich, creamy and hearty with stick-to-your-ribs ingredients like potatoes, corn and ground beef!

Rating	Votes: 22 Rating: 3.91 You: Rate this recipe!
Servings	12Servings
Prep Time	20Minutes
Cook Time	8 - 10Hours

Ingredients

• 1 Pound Extra Lean Ground Beef
• 8 Cups Diced Potatoes
• 1/3 Cup Diced Onion
• 2 Cups Corn Kernels Frozen, Fresh or Canned
• 29 Ounces Low-Sodium Chicken Broth Canned Or Homemade Chicken Broth
• 10.75 Ounces Canned Cream Of Chicken Soup
• 1 1/2 Teaspoon Freshly Ground Black Pepper
• 1 Teaspoon Dried Basil
• 1/2 Teaspoon Dried Thyme
• 8 Ounces Cream Cheese
• 10 Ounces Processed American Cheese Such As Velveeta, Cubed

Servings: Servings

Ingredients 1 Pound Extra Lean Ground Beef 8 Cups Diced Potatoes 1/3 Cup Diced Onion 2 Cups Corn Kernels Frozen, Fresh or Canned 29 Ounces Low-Sodium Chicken Broth Canned Or Homemade Chicken Broth 10.75 Ounces Canned Cream Of Chicken Soup 1 1/2 Teaspoon Freshly Ground Black Pepper 1 Teaspoon Dried Basil 1/2 Teaspoon Dried Thyme 8 Ounces Cream Cheese 10 Ounces Processed American Cheese Such As Velveeta, Cubed Servings: Servings

Rating Votes: 22 Rating: 3.91 You: Rate this recipe! Servings 12Servings Prep Time 20Minutes Cook Time 8 - 10Hours

Instructions

1. In a large skillet on the stove-top, brown and crumble the ground beef until no longer pink, drain off excess cooking fat and add cooked meat to a 6 quart or larger slow cooker.
2. Add potatoes, onion, corn, chicken broth, cream of chicken soup, pepper, basil and thyme to the slow cooker and stir to combine.
3. Cover and cook on LOW for 8 to 10 hours or until the potatoes are tender.
4. Remove lid from slow cooker and add cubed cream cheese and Velveeta.
5. Recover and continue cooking on low for about 30 additional minutes or until the cheeses are melted, stirring occasionally.
6. Ladle hot soup into bowls and serve with crusty French or Italian bread for sopping the soup if desired.

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