Crock Pot Southwestern Corn & Potato Chowder {Dairy Free}
Prep time
15 mins
Cook time
5 hours
Total time
5 hours 15 mins
Author: Krista
Recipe type: Crock Pot, Paleo, Gluten Free, Dairy Free, Soup Recipes
Serves: 8-10 bowls of soup
Ingredients
- 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
- ¼ cup of fresh cilantro
- 1½ 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}
Instructions
- 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.
- Stir to mix everything.
- Cook on HIGH for 4 hours.
- Add in coconut milk to crock pot and cook on HIGH for an additional 30 min to an hour.
- Serve with diced avocado and devour!
