Frugal Foodie Mama: Crock Pot Chipotle Corn & Potato Chowder

Thursday, April 24, 2014

Crock Pot Chipotle Corn & Potato Chowder

Let your slow cooker do the work this Cinco de Mayo with this creamy & spicy Crock Pot Chipotle Corn & Potato Chowder...
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I am pretty sure the life of a food blogger is just a constant blur of holidays. 
You can get one down and done (Easter) and then another one is immediately staring you in the face...
I am looking at you, Mister Cinco de Mayo. ;)

Not that I have anything against Cinco de Mayo! I big puffy heart Cinco de Mayo.
Seriously, folks.
I will take any excuse to drink frosty margaritas, enjoy some guac and chips, and eat any and all things deliciously Mexican.

But I looked at my blogging planner the day after Easter and thought, whoa... 
I got to get some tasty Cinco de Mayo recipes out to you all... like now!
Cinco de Mayo is literally just a little over a week away!

By now, those of you who have been following me long enough already know how much I love breaking out my slow cooker. I swear that I am washing that thing at least 3 times a week. 
And I also kind of have a thing for the smoky, spicy sweetness of chipotles in adobo, so this Crock Pot Chipotle Corn & Potato Chowder was really a no-brainer for me. ;)
If you are not familiar with chipotles in adobo, you should be able to find them in the Mexican/ethnic aisle of your local grocery store.  
Crock Pot Chipotle Corn & Potato Chowder

by Frugal Foodie Mama
Prep Time: 15-20 minutes
Cook Time: 5-6 hours
Ingredients (6 servings)
  • 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
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.

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.

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.

Ladle into bowls & top with sour cream and shredded cheese, if desired.
Ole & enjoy!
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This is probably one of the easiest Cinco de Mayo meals that you can throw together, my friends.  Your slow cooker does most of the work leaving you plenty of time to make some homemade salsa or guacamole, or maybe a pitcher of tasty frozen margaritas, like my...

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In which delicious ways will you be celebrating Cinco de Mayo this year? :)