Easy, weeknight dinner coming in HOT. Creamy, delicious and flavorful. It’s the perfect comfort soup for a chilly day!
This recipe requires only a handful of ingredients and very minimal prep. Two things that truly make me happy when it comes to cooking during the week (or basically..whenever). The only prep is cutting the onion and browning the sausage. For the potatoes, I’ve included a bag of hash brown O’Brien. How easy is that!?
Slow Cooker Sausage & Potato Chowder
Easy, weeknight dinner coming in HOT. Creamy, delicious and flavorful. It's the perfect comfort soup for a chilly day!
Ingredients
- 1 lb Italian sausage
- 1/2 white onion chopped
- 1 15.25 oz can whole corn drained
- 1 15.25 oz can creamed corn
- 16 oz bag hash brown O'Brien thawed
- 1 12 oz can evaporated milk
- 1 cup beef broth
- salt and pepper, to taste
- parmesan provolone shredded cheese mix, for topping
Instructions
- Heat a tablespoon of olive oil over medium heat in a skillet. Brown the Italian sausage and diced onion until cooked through and onions are translucent. Drain.
- Combine all ingredients in a prepared slow cooker. Place on LOW for 7-8 hours. Season with salt and pepper. Sprinkle cheese over the top, if desired.
- Store leftovers in an airtight container in the refrigerator. You may need to add additional broth when reheating.
