This Southwestern inspired Crock Pot Corn & Potato Chowder is simmered to perfection and packed with fresh tex-mex vegetables, a touch of spice and creamy coconut milk to top it off. It’s dairy-free and delicious!
Crock Pot Corn & Potato Chowder
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!
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.
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 potato 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!
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Crock Pot Corn & Potato Chowder
- Prep Time: 15 mins
- Cook Time: 5 hours
- Total Time: 5 hours 15 mins
- Yield: 8-10 bowls of soup 1x
- Category: Appetizer
- Method: Crock Pot
- Cuisine: Southwestern
Description
This Southwestern inspired Crock Pot Corn & Potato Chowder is simmered to perfection and packed with fresh tex-mex vegetables, a touch of spice and creamy coconut milk to top it off. It’s dairy-free and delicious!
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
- 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.
- Stir to mix everything.
- Cook on HIGH for 4 hours.
- Add in coconut milk to crock pot and cook on HIGH for an additional 30 min to an hour.
- 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
Keywords: chowder recipe, corn chowder recipe, crock pot corn chowder, potato chowder, how to make corn chowder, corn chowder, corn chowder potato, crock pot corn chowder, corn chowder soup
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