Slow-Cooker Potato Chowder

Wisconsin Cheese Slow-Cooker Potato Chowder Recipe
Active Time
30 Minutes
2 quarts



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Monterey Jack can be used in this recipe.


  1. Place the potatoes, onion, cumin and chipotle peppers into 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 remaining bacon. Serve with the reserved bacon, sour cream, green onions and additional pepper jack.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Pepper jack is crafted with creamy, buttery monterey jack cheese that's blended with hot peppers for a spicy kick. It’s an excellent cheese for melting.

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