Crock Pot Potato Corn Chowder | The Best Corn Chowder Recipe (2024)

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!

Want another comforting crock pot recipe? This Crock Pot Black Bean Soup or Creamy Chicken Tortilla Soup are the perfect options!

Crock Pot Potato Corn Chowder Recipe

So, do you know that I’m kinda obsessed with turning any recipe into something Tex-Mex? If you don’t …. ummm… you might need to go back through my recipes! Most of them have a Tex-mex flare. Including the one you’re looking at today!

When it comes to soups, the longer it cooks the better! And what better way for a soup to cook than in a crock pot? I mean, crock pots were MADE for melding flavors together over a long period of time!

A couple years ago a made a that kinda blended my Tortilla Soup with Corn Chowder and it’s freakin delicious! So I thought why not use the same Corn & Potato base and change things up a bit.

Ingredients you’ll need for this Potato Corn Chowder:

• Potatoes: I like to use yukon gold potatoes, however, red potatoes or russet would work for this recipe as well.
• Fresh Corn:
• Bacon: Bacon always adds flavor. You could save a few of the pieces to garnish your soup after it’s done. If your vegetarian you can omit the bacon and this would be a vegetarian and vegan soup.
• Poblano Peppers: I use fresh poblanos and roast them over my stove burner to create that roasted char taste. You could also roast them in the oven or over the grill if you prefer.
• Aromatics: Garlic and Onion are a staple in almost every recipe I make, you can’t make a flavorful soup without them. (in my humble opinion)
• Spices: Cumin, Paprika, Salt and Pepper add the perfect amount of southwest flavor to this soup and compliment the other ingredients in the dish.
• Vegetable Stock: I use vegetable stock as well as a little bite of water to create the “brothiness” for this chowder.
• Coconut Milk: We usually try to eat dairy free so I always sub coconut milk from a can for heavy cream or milk.
• Lime Juice: Fresh squeezed lime juice adds the perfect zesty bite to cut through the fat of this soup.
• Cilantro: Always finish with fresh herbs!

What can I use in place of the roasted poblanos?

If you don’t have poblanos on hand or don’t want to take the time to roast them before putting them in the crock pot. An easy sub would be jalapeños, serrano peppers or diced green chilis. Pickled jalapeños would change the taste of the dish, so I’d recommend using fresh jalapeños.

Can I use frozen corn?

This recipe calls for fresh corn, but if you have frozen corn on hand you can definitely use the frozen corn instead.

How to make Crock Pot Potato Corn Chowder?

1. Roast Poblanos: 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. Using a knife gently remove the charred skin off the poblano, then dice the poblanos. Set aside.
2. Cook in Crock Pot: 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.
3. Add Creamy Factor: Using a ladle, add 2 cups of the soup from the crock pot, add to a blender or food processor along with a can of coconut milk. Turn on high and blend until mixture is smooth and coconut milk is emulsified. Add blended coconut milk mixture back to the crock pot along with fresh cilantro and lime juice. Stir and cook for 10 minutes.
4. Crisp Bacon: Preheat a large skillet to medium high heat. Add in bacon, 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.
5. Garnish: Top with crispy bacon, avocado and cilantro.

Can I freeze Potato Corn Chowder?

I love making extra and freezing soups for later. But unfortunately with this one I don’t recommend freezing it. Anything with dairy or potatoes in it is just not going to come out the same when you reheat. It’s going to be a soggy, mushy mess. However, if you REALLY want to try it, here’s what I would do:

• Stop at step #5. Do NOT add the coconut milk.
• Cool soup completely. Add it to a freezer-safe storage bag or container. If you stored properly it will last 1 to 2 months.
• Then when you’re ready to eat it. Place frozen soup in the refrigerator overnight or until thawed completely.
• Place the chowder in a dutch oven or soup and reheat. Then start with step#6.

How to thicken Potato Corn Chowder?

In my opinion, I don’t like my chowders too thick. I like it to still look and feel like soup, but just with a creamy taste. I don’t want to eat “gravy”, ya feel me! But if this chowder is not thick enough for you, here are a few things you can do to thicken it up!

• Add more of the soup to the blender and puree. Just think potatoes turn to mashed potatoes so that consistency will thicken your chowder. Alternatively, you could use an potato masher and mash a little bit for thicker chunks of potato.
• After adding the coconut milk to the chowder, so step #6. Add 1 tablespoon of cornstarch with 2 tablespoon of water to a small bowl, mix to create a slurry. Add cornstarch slurry to chowder directly and stir.

This soup has so many different things going on. It’s comforting, creamy, spicy, smoky, bacon-y … basically it’s gonna blow your mind! Then it’s topped with avocado, which makes everything better!

All in all … it’s one winner of a soup that you’re gonna want to cozy up with under a blanket while binge watching Netflix.Guaranteed. Now go get the ingredients. You won’t regret it!

Bon Appetit my friends and happy Friday!

What to serve with Crock Pot Potato Corn Chowder?

• Classic Wedge Salad with Light Blue Cheese Dressing
• Roasted Beet Arugula Salad with Goat Cheese
• The Ultimate Margarita Recipe

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