Hearty Southwest Corn Potato Chowder

Potato Corn Chowder is kicked up a notch with SOUTHWEST flavors and a bit of EXTRA veggies!

Made in the slow cooker, your family will love this HEARTY and delicious soup with MINIMAL effort.

bowls of corn chowder

If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

I’m a sucker for a hearty soup and I have been sharing quite a bit of them on blog lately because I do.

The easier the better but it still has to taste great!

Potato corn chowder has always had a special place in my heart but I wanted to mix things up a bit.

Using a homemade Southwest seasoning I found, I decided to make a Mexican corn chowder.

Simple as adding in some bell peppers, green chilies, and black beans. Sprinkle a little cheese on it to make it even better.

My family loved this slow cooker corn chowder and I know yours will too!

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labeled picture of corn chowder ingredients

What is corn chowder made of?

  • bacon
  • butter
  • onion
  • garlic
  • corn
  • red bell pepper
  • potatoes
  • Southwest seasoning
  • chopped green chilies
  • chicken broth
  • black beans

How do you make crockpot corn chowder from scratch?

STEP ONE: In a medium pan fry the bacon until crispy. Remove bacon and drain on a paper towel.

STEP TWO: In the pan with the bacon fat, add the onion, red pepper, corn, and garlic. Fry until the onion is soft and the corn is charred. Add the corn mixture to a crock pot.

STEP THREE: Add the broth, potatoes, and southwest seasoning. Cook on high 3 hours.

STEP FOUR: When potatoes are tender, blend half the soup with an immersion blender or in regular blender. Or use a potato masher and mash until creamy.

STEP FIVE: Add drained and rinsed black beans and chopped green chilies. Stir. Season with salt and pepper if desired.

Garnish with bacon crumbles, tortilla strips, jalapeños, or cilantro, cheese, or sliced green onions.

Looking for more comfort food? Follow LTB on Pinterest!

two bowls of corn chowder

What makes a chowder a chowder?

Technically a chowder is a soup made with milk or cream and mixed with vegetables and other ingredients.

I like this one because you get the same result but without the cream.

How do you thicken corn chowder?

I like to use my hand blender to puree some of the corn and potatoes but if you don’t have one or want to keep the veggies chunky, add a cornstarch slurry!

Mix 1 tablespoon of cornstarch with a tablespoon of the soup broth. Combine and stir into the soup.

Cook for another 10 minutes to fully thicken it.

close up of spoon of chowder

This healthy corn chowder soup recipe is delicious and hearty and made in a slow cooker for minimal effort!

Tips for No Leftover Corn Chowder

  • feel free to switch up chicken stock, vegetable broth, or use homemade
  • for a vegetarian corn chowder, use vegetable stock
  • want it creamier? add in some half and half or heavy cream 20 minutes before serving
  • use your fresh sweet corn or frozen corn kernels. whatever you have handy
  • for even more southwest flavor add a poblano pepper
  • great recipe is dairy free and gluten free
  • garnish with shredded cheese to make it even better
  • want more spice, add some sliced jalapeños before serving
  • use frozen or fresh corn, whatever you have on hand
  • substitute taco seasoning for the Southwest

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

collage of soup with text "southwest corn chowder"

Other hearty soups to try

Corn Chowder Recipe

square picture of soup for recipe card

Southwest Corn Chowder

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes

Potato Corn Chowder is kicked up a notch with SOUTHWEST flavors and a bit of EXTRA veggies!

Ingredients

  • 6 slices bacon (chopped)
  • 2 tablespoons butter
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 3 cups corn (roughly 6 ears)
  • 1 red bell pepper (seeded, diced)
  • 2 pounds potatoes (4 large potatoes, peeled/diced small)
  • 1 tablespoon Southwest seasoning
  • 4 ounces chopped green chilies
  • 6 cups broth (chicken or vegetable)
  • 1 can black beans (14.5 oz) (rinsed, drained)

Instructions

  1. In a medium pan fry the bacon until crispy. Remove bacon and drain on a paper towel.
  2. In the pan with the bacon fat, add the onion, red pepper, corn, and garlic. Fry until the onion is soft and the corn is charred.
  3. Add the corn mixture to a crock pot. Add the broth, potatoes, and southwest seasoning. Cook on high 3 hours.
  4. When potatoes are soft, blend half the soup with an immersion blender or in regular blender. Or use a potato masher and mash until creamy.
  5. Add drained and rinsed black beans and chopped green chilies. Stir. Garnish with bacon crumbles, tortilla strips, jalapenos, or cilantro, cheese, or sliced green onions.

Notes

*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!

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Nutrition Information:
Yield: 12 Serving Size: 1 cup
Amount Per Serving: Calories: 237Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 809mgCarbohydrates: 37gFiber: 5gSugar: 6gProtein: 11g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

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2 Comments

  1. I made this for dinner, but I left the bacon out and just used a little oil instead. It was so good and so easy to make. My family devoured it.

  2. Michaela Kenkel

    Boy did this hit the spot last night! It’s too early in the season to be THIS COLD, but this chowder warmed me right up! Keep the great recipes coming!

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