Typically when I make this crockpot potato chowder I mash up some of the potatoes to thicken up the broth. This time I was using whatever potatoes I had and they didn’t get as soft/mashable as they usually do. I pulled out this box of instant potatoes I got on clearance, added a few shakes and it worked great! Recipe is a simplified adaptation of the NYT slow cooker corn and potato chowder recipe.
by Apprehensive_Sage
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My simplified version of the recipe:
4 ears corn, kernels and cob separated
1-1.5# potatoes cubed
5 garlic cloves smashed
4c chicken broth
1 big can green chilies
2 Serrano peppers
Salt
Instant potatoes
To the crockpot add the corn cobs, potatoes, garlic, broth, peppers and salt. Cook for several hours. Once potatoes are tender, remove the cobs and add in the kernels until warm. Add instant potatoes to desired thickness