Slow-Cooker Potato Chowder


Heat up your taste buds with this spicy potato chowder!  The addition of cumin, chipotle peppers, and pepper jack add a unique warmth to an already delicious comfort dish.  Don't like it spicy?  Skip the peppers and sub the Pepper Jack with Cheddar!

  • 3 cups cubed unpeeled small red potatoes (1/2-inch cubes)
  • 1 small onion, chopped
  • 3 teaspoons ground cumin
  • 1 tablespoon minced chipotle peppers in adobo sauce
  • 3 cups chicken broth
  • 3 tablespoons all-purpose flour
  • 1/2 cup cold heavy whipping cream
  • 8 ounces Pepper Jack, shredded (2 cups)
  • 1 pound bacon, cooked and crumbled
  • Additional shredded Pepper Jack
  • Sour cream and thinly sliced green onions


1. Place the potatoes, onion, cumin and chipotle peppers in a greased 3-quart slow cooker. Pour in broth; stir to combine. Cover and cook on low for 5 ½-6 hours (or on high for 2 ½-3 hours) or until potatoes are tender.
2. Combine flour and cream until smooth; stir into chowder. Cover and cook on high 30 minutes longer or until chowder has thickened. Reduce heat to low or set on warm. Gradually stir in pepper jack until melted.
3. Set aside 1/2 cup bacon for topping; stir in the remaining bacon. Serve with reserved bacon, additional pepper jack, sour cream and green onions.


© Dairy Farmers of Wisconsin

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