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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.

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