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Slow Cooked Corn Chowder

This is a GREAT recipe for the winter months or rainy days.  It’s also freezes well, so you can store this in cup size containers to serve whenever the mood strikes you!


  • 16 oz. bag of frozen corn
  • 15 oz. can of whole corn
  • 8 oz. or 1 cup of cream cheese
  • 1 qt. chicken broth
  • 2 cups shredded Colby & Monterey Jack cheese
  • 1 tsp Celery salt
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • Pepper to taste


  1. In a food processor, empty your can of corn and 1/3 of your bag of frozen corn with enough chicken broth to help it liquefy better.
  2. Hit the power button and let it run for a minute or two.  It doesn’t have to be pure liquid but more like a tapioca pudding looking consistency.
  3. Pour your liquefied concoction as well as all other ingredients into your slow cooker.
  4. Set temperature of low.
  5. Set timer for 6 hours.
  6. You know the drill.
  7. Come back and serve with a dash of pepper and/or a dollop of sour cream.

Note: Sampling during the cooking process may be bland but if by the last hour of cooking, you feel it “needs something”, add it then!  A can of creamed potato or celery is a good option!  Also, try adding some bacon pieces to it.  Have fun!