This creamy, comforting chowder is inspired by simple Midwestern potluck favorites. Just slice, dump, and walk away—your slow cooker does the rest. Perfect for busy days when you want a hearty homemade meal without the fuss.
Ingredients
1 lb smoked sausage, sliced into ½‑inch rounds
2 cups frozen sweet corn (or 1 can, 15 oz, drained)
3 cups diced potatoes (about 1 lb, peeled if desired)
3 cups low‑sodium chicken broth
1½ cups half‑and‑half or whole milk
Directions
1. Layer the sausage
Place the sliced smoked sausage evenly in the bottom of the slow cooker.
2. Add corn
Dump the sweet corn directly over the sausage. (Don't stir yet.)
3. Add potatoes
Spread the diced potatoes on top of the corn. (Layering helps even cooking.)
4. Pour broth
Add the chicken broth, ensuring the potatoes are mostly submerged. A few pieces peeking out is fine.
5. Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are very tender.
6. Add milk/cream
Pour in the half‑and‑half (or whole milk). Gently stir, being careful not to mash the potatoes. Season with salt and pepper to taste if needed.
7. Thicken
Cover and cook on HIGH for another 20–30 minutes, until the chowder is steamy and slightly thickened (do not boil hard).
8. Serve & store
Ladle into bowls and serve warm, with bread or rolls. Leftovers keep in the fridge for up to 3 days. Reheat gently, adding a splash of broth or milk if it thickens.
Quick Tips
No need to pre‑cook the sausage – it flavors the broth as it cooks.
Frozen corn works great; if using canned, drain it first.
For extra richness – substitute half‑and‑half with heavy cream (use less).
Thicker chowder? Mash a few potatoes against the side of the slow cooker before adding the milk.
Enjoy your effortless, creamy bowl of comfort!
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