Easy Crock Pot Potato Corn Chowder with Roasted Poblanos

Kid FriendlyGluten Free

This Crock Pot Potato Corn Chowder is the perfect comfort food! Full of potatoes, corn, poblano peppers, coconut milk and crispy bacon – it’s the ultimate chowder recipe with a southwest flare. Guaranteed to be your new favorite dinner recipe!

Want another comforting crock pot recipe? This Crock Pot Black Bean Soup or Creamy Chicken Tortilla Soup are the perfect options!

overhead photo of crock pot potato corn chowder recipe in bowls

Crock Pot Potato Corn Chowder Recipe

So, do you know that I’m kinda obsessed with turning any recipe into something Tex-Mex? If you don’t …. ummm… you might need to go back through my recipes! Most of them have a Tex-mex flare. Including the one you’re looking at today!

When it comes to soups, the longer it cooks the better! And what better way for a soup to cook than in a crock pot? I mean, crock pots were MADE for melding flavors together over a long period of time!

A couple years ago a made a Southwestern Corn & Potato Chowder that kinda blended my Tortilla Soup with Corn Chowder and it’s freakin delicious! So I thought why not use the same Corn & Potato base and change things up a bit. 

overhead crock pot potato corn chowder in a bowl with a spoon

Ingredients you’ll need for this Potato Corn Chowder:

  • Potatoes: I like to use yukon gold potatoes, however, red potatoes or russet would work for this recipe as well.
  • Fresh Corn: 
  • Bacon: Bacon always adds flavor. You could save a few of the pieces to garnish your soup after it’s done. If your vegetarian you can omit the bacon and this would be a vegetarian and vegan soup.
  • Poblano Peppers: I use fresh poblanos and roast them over my stove burner to create that roasted char taste. You could also roast them in the oven or over the grill if you prefer.
  • Aromatics: Garlic and Onion are a staple in almost every recipe I make, you can’t make a flavorful soup without them. (in my humble opinion)
  • Spices: Cumin, Paprika, Salt and Pepper add the perfect amount of southwest flavor to this soup and compliment the other ingredients in the dish.
  • Vegetable Stock: I use vegetable stock as well as a little bite of water to create the “brothiness” for this chowder.
  • Coconut Milk: We usually try to eat dairy free so I always sub coconut milk from a can for heavy cream or milk. 
  • Lime Juice: Fresh squeezed lime juice adds the perfect zesty bite to cut through the fat of this soup.
  • Cilantro: Always finish with fresh herbs!

What can I use in place of the roasted poblanos?

If you don’t have poblanos on hand or don’t want to take the time to roast them before putting them in the crock pot. An easy sub would be jalapeños, serrano peppers or diced green chilis. Pickled jalapeños would change the taste of the dish, so I’d recommend using fresh jalapeños. 

how to make crock pot potato corn chowder with roasted poblanos

Can I use frozen corn?

This recipe calls for fresh corn, but if you have frozen corn on hand you can definitely use the frozen corn instead.

How to make Crock Pot Potato Corn Chowder?

  1. Roast Poblanos: Turn two stove burners on medium high. Place poblanos directly on burners. Roast until all sides of the poblano are charred, about 2-3 minutes per side. Remove. Let sit to cool down. Using a knife gently remove the charred skin off the poblano, then dice the poblanos. Set aside.
  2. Cook in Crock Pot: To a large crock pot, add corn, yukon potatoes, red onions, poblanos, ground cumin, smoked paprika, salt, garlic cloves, vegetable stock, and water. Place cover on and cook on HIGH for 4 hours.
  3. Add Creamy Factor: Using a ladle, add 2 cups of the soup from the crock pot, add to a blender or food processor along with a can of coconut milk. Turn on high and blend until mixture is smooth and coconut milk is emulsified. Add blended coconut milk mixture back to the crock pot along with fresh cilantro and lime juice. Stir and cook for 10 minutes.
  4. Crisp Bacon: Preheat a large skillet to medium high heat. Add in bacon, cook for 5-7 minutes until slightly crispy. Remove the bacon from pan and place on a paper towel lined plate to drain the grease.
  5. Garnish: Top with crispy bacon, avocado and cilantro.

side photo of a bowl filled with easy crock pot potato corn chowder

Can I freeze Potato Corn Chowder?

I love making extra and freezing soups for later. But unfortunately with this one I don’t recommend freezing it. Anything with dairy or potatoes in it is just not going to come out the same when you reheat. It’s going to be a soggy, mushy mess. However, if you REALLY want to try it, here’s what I would do:

  • Stop at step #5. Do NOT add the coconut milk. 
  • Cool soup completely. Add it to a freezer-safe storage bag or container. If you stored properly it will last 1 to 2 months.
  • Then when you’re ready to eat it. Place frozen soup in the refrigerator overnight or until thawed completely.  
  • Place the chowder in a dutch oven or soup and reheat. Then start with step#6. 

How to thicken Potato Corn Chowder?

In my opinion, I don’t like my chowders too thick. I like it to still look and feel like soup, but just with a creamy taste. I don’t want to eat “gravy”, ya feel me! But if this chowder is not thick enough for you, here are a few things you can do to thicken it up!

  • Add more of the soup to the  blender and puree. Just think potatoes turn to mashed potatoes so that consistency will thicken your chowder. Alternatively, you could use an potato masher and mash a little bit for thicker chunks of potato.
  • After adding the coconut milk to the chowder, so step #6. Add 1 tablespoon of cornstarch with 2 tablespoon of water to a small bowl, mix to create a slurry. Add cornstarch slurry to chowder directly and stir.

a bowl filled with easy crock pot potato corn chowder and topped with avocado

This soup has so many different things going on. It’s comforting, creamy, spicy, smoky, bacon-y … basically it’s gonna blow your mind! Then it’s topped with avocado, which makes everything better!

All in all … it’s one winner of a soup that you’re gonna want to cozy up with under a blanket while binge watching Netflix.Guaranteed. Now go get the ingredients. You won’t regret it!

Bon Appetit my friends and happy Friday!

What to serve with Crock Pot Potato Corn Chowder?

close up photo of a bowl filled with crock pot potato corn chowder topped with avocado

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a bowl filled with easy crock pot potato corn chowder and topped with avocado

Crock Pot Potato Corn Chowder with Roasted Poblanos

  • Author: Krista
  • prep_time Prep Time: 10 minutes
  • cook_time Cook Time: 4 hours 20 minutes
  • total_time Total Time: 4 hours 30 minutes
  • yield Yield: 8-10 servings 1x
  • category Category: Soup
  • method Method: Crock Pot
  • cuisine Cuisine: American
  • Diet: Gluten Free

Description

This Crock Pot Potato Corn Chowder is the perfect comfort food! Full of potatoes, corn, poblano peppers, coconut milk and crispy bacon – it’s the ultimate chowder recipe with a southwest flare. Guaranteed to be your new favorite dinner recipe!

Scale

Ingredients

  • 8 ears of corn, corn removed (about 89 cups)
  • 5 yukon potatoes, diced
  • 6 strips of bacon, diced
  • 1 large red onion, diced
  • 2 large poblanos, roasted then diced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 garlic cloves, minced
  • 3 cups of vegetable stock
  • 3 cups of water
  • 1 cup of coconut milk (from a can)
  • 1/4 cup fresh cilantro
  • juice of 2 limes
  • 2 avocados, sliced

Instructions

  1. Turn two stove burners on medium high. Place poblanos directly on burners. Roast until all sides of the poblano are charred, about 2-3 minutes per side. Remove. Let sit to cool down.
  2. Using a knife gently remove the charred skin off the poblano, then dice the poblanos. Set aside.
  3. To a large crock pot, add corn, yukon potatoes, red onions, poblanos, ground cumin, smoked paprika, salt, garlic cloves, vegetable stock, and water. Place cover on and cook on HIGH for 4 hours.
  4. Using a ladle, add 2 cups of the soup from the crock pot to a blender or food processor along with coconut milk. Blend until mixture is smooth and coconut milk is emulsified.
  5. Add blended coconut milk mixture back to the crock pot along with fresh cilantro and lime juice. Stir and cook for 10 minutes.
  6. In the meantime preheat a skillet to medium high heat. Add bacon to skillet, cook for 5-7 minutes until slightly crispy. Remove the bacon from pan and place on a paper towel lined plate to drain the grease.
  7. Serve chowder! Top with bacon, avocado and cilantro.

Keywords: crock pot corn chowder, corn chowder in the crock pot, potato corn chowder, potato chowder, corn chowder recipe, corn chowder, best corn chowder recipe, easy corn chowder

 

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Soup is one of the stars of the fall but this Crock Pot Potato Corn Chowder with Roasted Poblanos is gonna take the cake! It's full of bold flavors, easy to make, gluten free, dairy free, and has BACON! | joyfulhealthyeats.com

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Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }

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19 Responses
  1. Adele

    This recipe looks delicious! Fresh corn isn’t in season right now but I don’t think I can wait until it is to try this recipe. Cam frozen corn be used successfully, or should I be patient and wait until summer/fall for fresh corn?

  2. Angie | Big Bear's Wife

    Corn chowder is so, so good! I just made some the other weekend and couldn’t get enough of it! I can’t wait to try out your recipe!

  3. Patricia @ Grab a Plate

    Oooo! Oo! I love that you want to turn everything Tex-Mex! This looks so amazing! I love poblanos and corn chowder of any type! Together, and in the slow cooker for ease?? BIG WIN!

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