Side Pannel
Crock Pot Chipotle Corn & Potato Chowder

- Prep Time: 15-20 minutes
- Cooking Time: 5-6 hours
- Serves: 6 servings
Crock Pot Chipotle Corn & Potato Chowder
- Recipe Submitted by Cool Whip on 09/14/2014
Category: Healthy Recipes, Potatoes, Crockpot
Ingredients List
- 1 lb of potatoes, scrubbed and diced
- 1 small onion, finely chopped
- 1 yellow pepper, seeded & diced small
- 1 small jalapeno, seeded and sliced thinly (please note- if you are not a big fan of spicy, please leave this out since the chipotles in adobo add quite a kick to this dish already)
- 32oz carton of chicken or vegetable broth
- 1 tbsp of chipotles in adobo, pureed
- 8oz bag of frozen corn kernels
- 4oz cream cheese, softened
- Salt & pepper, to taste
- Sour cream & shredded cheese, for topping
Directions
1. Mix together all the ingredients through the frozen corn in a 6 quart slow cooker. Cook on high for 5-6 hours, stirring occasionally if possible.
2. After the soup has slow cooked for at least 5 hours, remove about a 1/3 of it and puree in a blender and then add back into the slow cooker. (You can also just do a few quick pulses with an immersion blender in your crock pot instead.)
Taste the soup and add in salt and pepper as needed.
3. Mix in the cream cheese and slow cook for an additional 30 minutes. Give it the soup a quick stir again to make sure the cream cheese is well incorporated.
4. Ladle into bowls & top with sour cream and shredded cheese, if desired.
Ole & enjoy!
2. After the soup has slow cooked for at least 5 hours, remove about a 1/3 of it and puree in a blender and then add back into the slow cooker. (You can also just do a few quick pulses with an immersion blender in your crock pot instead.)
Taste the soup and add in salt and pepper as needed.
3. Mix in the cream cheese and slow cook for an additional 30 minutes. Give it the soup a quick stir again to make sure the cream cheese is well incorporated.
4. Ladle into bowls & top with sour cream and shredded cheese, if desired.
Ole & enjoy!
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