Crock Pot Southwestern Corn & Potato Chowder {Dairy Free}

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I'm not ashamed that I licked the bowl on this one! Crock Pot Southwestern Corn & Potato Chowder | www.joyfulhealthyeats.com #dairyfree

A Southwestern inspired Corn & Potato Chowder simmered to perfection in a Crock Pot, packed with fresh tex-mex vegetables, a touch of spice, and creamy sweet coconut milk to top it off. 

Welllllll…. hello dear friends.

It truly has been a while. I was on a vacation for a little over a week with family in Oregon came back home and then got hit big time with a really really bad respiratory virus that had me bed ridden for a couple of days. So not fun… I hate being sick!

I'm not ashamed that I licked the bowl on this one! Crock Pot Southwestern Corn & Potato Chowder | www.joyfulhealthyeats.com #dairyfree

Hence the one post last week… I figured I needed to give myself grace during that week and rest; and I knew you would be thinking the same thing.. because … well you guys rock!

Now that I’ve had the weekend to recover I couldn’t wait to share this new recipe with you!

As I’m sure you know but now …. ahhhem… 30 Comforting Winter Soup Recipes…. I’m a little obsessed with soups this time of year so it shouldn’t be a shocker that todays recipe is a soup.

I'm not ashamed that I licked the bowl on this one! Crock Pot Southwestern Corn & Potato Chowder | www.joyfulhealthyeats.com #dairyfree

Typically I go more the “broth-y” route when I’m making soup because its healthier – aka not tons of heavy cream and butter added.

But there is a time and a place for creamy based soups…

Ladies and gentleman the time is now! Grab a bowl and a soup spoon! You can still have a creamy soup that is healthy and will still make you want to lick the bowl when your finished.

This Southwestern Corn & Potato Chowder has the creaminess that you want in a chowder, but its dairy free because its made with coconut milk. Yup.. coconut milk which gives it a fun sweet note that you wouldn’t normally get in a soup… but guess what it rocks!!

This Chowder is packed full of flavor because all the dynamite ingredients have been cooking together in all their yummy goodness for like 5 hours getting to know each other really well.  The smell in your kitchen will be insane!

Then just when your ready to devour it, top that bowl of soup with some fresh avocado and OMG…. just go ahead and face place in the bowl you know you want to!

P.S. Did I tell you there bacon in it… yeah.. reason enough to make it!

I'm not ashamed that I licked the bowl on this one! Crock Pot Southwestern Corn & Potato Chowder | www.joyfulhealthyeats.com #dairyfree

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I'm not ashamed that I licked the bowl on this one! Crock Pot Southwestern Corn & Potato Chowder | www.joyfulhealthyeats.com #dairyfree

Crock Pot Southwestern Corn & Potato Chowder {Dairy Free}

  • Author: Krista
  • Prep Time: 15 mins
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 mins
  • Yield: 8-10 bowls of soup
  • Category: Crock Pot, Paleo, Gluten Free, Dairy Free, Soup Recipes

Ingredients

  • 3 ears of fresh corn, kernels removed from the cob
  • 2 cups of yukon potatoes, diced
  • 1 red pepper, diced
  • 1 onion, diced
  • 1 large chipotle pepper, minced
  • juice from 1 lime
  • 1/4 cup of fresh cilantro
  • 1 1/2 teaspoons of ground cumin
  • 3 strips of crispy bacon, crumbled
  • 14 oz. can of fire roasted tomatoes
  • 4 cups of low sodium vegetable stock
  • salt & pepper
  • 1 can of coconut milk
  • diced avocado {optional}

Instructions

  1. Add fresh corn, potato, red pepper, onion, chipotle pepper, lime juice, fresh cilantro, ground cumin, crispy bacon, fire roasted tomatoes, vegetable stock, and salt & pepper to a crock pot.
  2. Stir to mix everything.
  3. Cook on HIGH for 4 hours.
  4. Add in coconut milk to crock pot and cook on HIGH for an additional 30 min to an hour.
  5. Serve with diced avocado and devour!

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 207
  • Sugar: 6g
  • Sodium: 545mg
  • Fat: 10g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Cholesterol: 3mg

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I'm not ashamed that I licked the bowl on this one! Crock Pot Southwestern Corn & Potato Chowder, filled with chipotle peppers, bacon, coconut milk and the rich flavor from potato soup everyone loves! | joyfulhealthyeats.com #recipes

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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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81 Responses
  1. I LOVE crockpot soups, especially ones with this kind of flavor combination. Southwest really is one of the best crockpot flavors as that slow cooking brings it all out. I would love this with a big hunk of crusty bread! I am meant to be carb loading and staying away from fiberous food this week to prepare for chicago, but this will be delicious next week! PERFECT winter warmer! Pinning!

    1. Are you running in a Chicago half? My friend is flying out there this weekend to run on Saturday.. too fun! 🙂

      This soup would be perfect load you up and totally would be awesome with a big crunchy hunk of bread for dipping!

    1. Thanks Meg, I am too.. although it has started to come back alittle bit. I’m wondering if its because this week has been a little crazy so I haven’t completely recovered! Eeekk… either way I will just make this soup again and be feeling better. It seriously rocks! Plus anything with a slow cooker makes me happy!

  2. This looks amazing! I was thinking of adding some sort of protein to “beef” it up for my boyfriend. Do you suggest anything that would go best with these flavors? Thanks!

    1. Hey Jen, I haven’t made it with chicken yet so this is just an educated guess. But I would add maybe 1-2 chicken breats in raw. They will cook as the soup cooks and then when your ready to serve take the chicken breast out, shred it, and throw it back in. 🙂

  3. Roberta

    What do you think a good replacement would be for the coconut milk? Could I just use regular or rice milk? I know the flavor would change but we can’t have the coconut and it just looks so good that I really want to still try it!

    1. You could use regular whole milk, half & half, or heavy cream. I would recommend half & half, I usually use that as a replacement if something calls for heavy cream. I’m not sure of the flavor or consistency or rice milk so I’m not sure it will give you that same creamy taste. 🙂

      Hope you love it Roberta!

        1. Sure, I would still add it at the end like the recipe states. You might have a slight nutty flavor to the soup instead of the sweet coconut flavor from the coconut milk but it should still work. 🙂 Hope you like it Drew!

    1. uh oh! Been there done that though. hmm… nope advice here you can’t exactly take it out. 🙂 Let me know how it tastes. I would definitely still eat it. 🙂

  4. Becca

    Hi! I am so excited to try this! Question: when you say red pepper, are we talking like a chili pepper? Or bell?

    Also any idea how many oz/cans of corn would be equal to 3 ears of fresh corn? I don’t think we have any fresh corn around here right now.

    Thanks!!

    1. Becca, red pepper is referring to red bell pepper not chili pepper, sorry for the confusion and I would say 2 cans of corn {try to get it no salt, no sugar so you have more control over the seasoning, if you can’t find it no worries} Hope you love it girl!

  5. maggie

    Was the chipotle pepper like those in the adobo sauce (canned) or can you buy ‘fresh’ chipotle peppers? I made it without the chipotle pepper but did put in an anaheim and that was tasty! But guessing the canned chipotle gives it more smokiness? Thanks!

        1. Uh oh! I’m afraid it’s gonna be too spicy. The recipe calls for just one large chipotle pepper. Sorry girl! Try it again it’s definitely worth a second go around! 🙂

    1. hmmm… just thaw it completely before you try to heat it back up and then heat it back up gently to keep the coconut milk from breaking. The texture of the potatoes might change a little bit but it should still be good. Hope that helps Nicole.

    2. Rachel

      I haven’t tried freezing the soup after it was cooked, but I did prep all the ingredients (minus the broth, coconut milk, and avocado), divided the mix into two freezer bags, and froze it until I was ready to cook. That way I knew I wouldn’t end up with more soup than I could eat within a couple of days, but I could also condense all the chopping, peeling, dish-washing, etc, into one prep session instead of doing it twice to make two half-batches. It came out great! I thawed the bag in the fridge the night before I planned to cook the soup, and in the morning I added the contents of the bag plus the broth and coconut milk (halved) to the slow cooker. I don’t know if this would make any difference in the success of freezing the ingredients, but fyi I left out the bacon and used sweet potato in place of yukon potatoes. I’m not sure if that helps at all, but I figured I’d share!

      1. Awesome! Thank you so much for sharing Rachel. I don’t do alot of freezer meals so that is really helpful to know! I appreciate it so much and love that you subbed the sweet potatoes for yukon! 🙂 Thanks for taking the time to come back and share you experience, you rock!

  6. I’ve made this amazing and delicious recipe at least 5 times now. It’s one of my go-to recipes for fall and winter and I freeze leftovers to enjoy later. I skip the bacon to make it vegan, and I use all trader joes ingredients including frozen roasted corn, frozen fire roasted bell peppers & onions, and substitute frozen soycotash for some of the corn. YUMMM!!

  7. Kelsey Garner

    This was amazing! I accidentally bought too many potatoes and corn, so the crockpot was a bit packed! I used less veggie stock and it turned out great. I plan to use make this ‘curry’ style next time (add chicken, curry powder, exclude the SW flavors) and serve over cauliflower rice.

    1. YES! Just make sure it’s cooled before you freeze it. When thawing place it in the refrigerator for 24 hours to thaw out, not in warm water.

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