2 ratings

Creamy Potato and Corn Soup

Easy to prep and delicious to eat
Courtesy of McCormick

This soup is easy to prep and delicious to eat. It only takes 5 minutes to prep and then you can throw it in the slow cooker to let it cook and simmer.

Recipe courtesy of McCormick.

Ready in
4 h and 5 m
5 m
(prepare time)
4 h
(cook time)
Calories Per Serving


  • 1 Pound frozen diced hash brown potatoes
  • 3 Cups Kitchen Basics® All Natural Original Chicken Stock
  • 8 Ounces cream cheese, cubed
  • 1 Tablespoon McCormick® Himalayan Pink Salt with Black Pepper and Garlic All Purpose Seasoning
  • 16 Ounces frozen whole kernel corn
  • 1/2 Cup shredded Cheddar cheese


Mix potatoes, stock, cream cheese and Seasoning in 6-quart slow cooker.

Cover the slow cooker.

Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn during the last 15 minutes of cooking.

Stir in shredded cheese until smooth.

Ladle into soup bowls.

Garnish with additional shredded cheese, sliced green onions and crumbled bacon, if desired.