Slow Cooker Potato Chowder

Slow Cooker Potato Chowder
Active Time
30 Minutes
2 quarts



  • Pepper Jack

Ingredients List


  1. Place the potatoes, onion, cumin and chipotle peppers in a greased 3-quart slow cooker. Pour in broth; stir to combine. 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 the 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. Garnish servings with reserved bacon, additional pepper jack, sour cream and green onions.

Recipe Tip

Any brand of Wisconsin pepper jack cheese can be used.

Cheesemonger Tip

Pepper jack is produced with a creamy and buttery monterey jack cheese base that’s blended with hot peppers for a spicy kick. It’s an excellent cheese for melting.