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.
Southwest Corn Chowder
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!
Bacon – I like thick cut bacon but use your favorite. I don’t recommend turkey bacon for this.
Onion – White or sweet onion.
Garlic – I like fresh minced garlic but you can substitute garlic powder if you need to.
Corn – Use canned (drained and rinsed) or frozen corn kernels.
Bell Pepper – I like red bell pepper for the color but use your favorite. If you like green that will work too.
Potato – Russet potatoes are the best. Or use frozen diced potatoes.
Green Chilies – One small can of diced or chopped green chilies. Substitute pickled jalapeno if needed.
Broth – I like chicken broth but you can use vegetable broth or stock.
Beans – Black beans or pinto beans will work.
How to Make Potato Corn Chowder
First: In a medium pan fry the bacon until crispy. Remove bacon and drain on a paper towel.
Second: 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.
Third: Add the broth, potatoes, and southwest seasoning. Cook on high 3 hours.
Fourth: 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.
Fifth: 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.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
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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.
Tips for No Leftovers
- 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!
This healthy potato corn chowder soup recipe is delicious and hearty and made in a slow cooker for minimal effort!
- 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)
- In a medium pan fry the bacon until crispy. Remove bacon and drain on a paper towel.
- 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. Add the broth, potatoes, and southwest seasoning. Cook on high 3 hours.
- 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.
- 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.
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
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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