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.
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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What is corn chowder made of?
- red bell pepper
- 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.
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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.
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!
Other hearty soups to try
- Italian minestrone
- Stuffed cabbage roll soup
- Stuffed pepper soup
- Healthy chili recipe
- Cauliflower cheese soup
- Broccoli cheese soup
- Chicken enchilada soup
Corn Chowder Recipe
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