How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Down East Corn Chowder (Crock Pot)?

You need 9 ingredients. The key ingredients include: 2 cups fresh corn, cut from cob or (16 ounce) cans whole kernel corn, drained, 2 medium potatoes, peeled and finely chopped, 1 onion, finely chopped, 1/2 teaspoon seasoning salt, and more.

Is Down East Corn Chowder (Crock Pot) suitable as soups & stews?

Yes, Down East Corn Chowder (Crock Pot) falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Down East Corn Chowder (Crock Pot)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Down East Corn Chowder (Crock Pot) Recipe

Name: Down East Corn Chowder (Crock Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh corn, cut from cob or (16 ounce) cans whole kernel corn, drained; 2 medium potatoes, peeled and finely chopped; 1 onion, finely chopped; 1/2 teaspoon seasoning salt; 1/8 teaspoon pepper; 2 cups chicken broth; 2 cups milk; 1/4 cup margarine or 1/4 cup butter; 1 dash ground mace

Warm up with this hearty Down East Corn Chowder (Crock Pot) recipe. Made with fresh corn, potatoes, onion and seasoning salt. Easy step-by-step instruct…

This Down East Corn Chowder (Crock Pot) relies on simple, everyday ingredients such as onion, finely chopped, seasoning salt, pepper and chicken broth. It comes together quickly and makes 4 servings, at about 518 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

2 cups fresh corn, cut from cob or (16 ounce) cans whole kernel corn, drained
2 medium potatoes, peeled and finely chopped
1 onion, finely chopped
1/2 teaspoon seasoning salt
1/8 teaspoon pepper
2 cups chicken broth
2 cups milk
1/4 cup margarine or 1/4 cup butter
1 dash ground mace

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Quick Info

Servings
4 servings
Calories
518 kcal
Category
Soups & Stews

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Down East Corn Chowder (Crock Pot)

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