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Slow Cooker Sausage & Potato Chowder


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  • 1 pound of sausage links, cut into bite-sized pieces
  • 1 onion, chopped
  • 5 new potatoes or red skin potatoes, quartered
  • 3 cups chicken stock
  • 1 (14 oz) can creamed corn
  • 1/4 cup milk
  • 1 cup Monterey Jack cheese, shredded (plus a little more for garnish)
  • Salt and Pepper (S&P)


Servings 4
Adapted from


Step 1

- In slow cooker, place the sausage, onion and potatoes. Pour your stock on top. Add a liberal sprinkle of S&P. Cover and cook on low 6 to 8 hours or high 3 to 4 hours.

- About 30 minutes before you're ready to serve, remove the lid and stir in creamed corn, milk and cheese. Cover and continue to cook another 30 minutes on high.

- Ladle into bowls and garnish with additional cheese.


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