Crock Pot Corn & Potato Chowder

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

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!

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 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!

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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A Bowl of Crock Pot Southwestern Corn & Potato Chowder with Lime Slices

Crock Pot Corn & Potato Chowder

  • Author: Krista
  • prep_time Prep Time: 15 mins
  • cook_time Cook Time: 5 hours
  • total_time Total Time: 5 hours 15 mins
  • yield Yield: 8-10 bowls of soup 1x
  • category Category: Appetizer
  • method Method: Crock Pot
  • cuisine 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!

Scale

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

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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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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Hey There

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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62 Responses
  1. Bella Hardy

    Really this would be special and great crock pot southwestern corn and potato chowder recipe! Love healthy food! Thanks for sharing!

    1. Krista

      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.

  2. 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.

  3. Michelle

    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!!

    1. Krista

      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. Krista

        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!

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