Crock Pot Potato Corn Chowder
Ingredients
-
8
ears
corn
-
5
medium
yukon potatoes
-
6
strips
bacon
-
1
large
red onion
-
2
large
poblano peppers
-
2
teaspoons
ground cumin
-
1
teaspoon
smoked paprika
-
1
teaspoon
salt
-
¼
teaspoon
ground pepper
-
2
cloves
garlic
-
3
cups
vegetable stock
-
3
cups
water
-
1
cup
coconut milk
-
¼
cup
fresh cilantro
-
2
medium
limes
-
2
medium
avocados
Instructions
- Roast the poblano peppers on medium-high heat until charred, then cool and dice them.
- In a large crock pot, combine corn, diced yukon potatoes, diced red onion, diced poblanos, ground cumin, smoked paprika, salt, minced garlic, vegetable stock, and water. Cover and cook on HIGH for 4 hours.
- Blend 2 cups of the soup with the coconut milk until smooth, then return to the crock pot with fresh cilantro and lime juice. Stir and cook for an additional 10 minutes.
- Cook the bacon in a skillet until crispy, then drain on paper towels.
- Serve the chowder topped with crispy bacon, sliced avocado, and additional cilantro.
Nutrition Facts (estimated)
Servings
8-10
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
10g
Sodium
800mg
Cholesterol
25mg
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