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

Crock Pot Corn & Potato Chowder

  • Author: Krista
  • 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


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!



  • 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}


  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!


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

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