Spicy Chipotle Corn Chowder {in your Crockpot}

This is a filling, spicy soup that you can make in your crockpot or on the stovetop if you prefer.  I started the soup on the stovetop so that the onion, peppers, potatoes, garlic and spices could cook, soften and come together a bit before I added them to the crockpot but I think you could skip these steps if you’re pressed for time and want to throw everything together in your slow cooker.  I will warn you that this turned out very spicy with the chipotle chiles and jalapeño pepper.  I planned to add 2-3 cups of cooked, diced chicken to the crockpot as well but decided that  it was hearty enough with the potatoes.

What to buy (serves 5-6):

  • 1-2 chipotle chiles, depending on how much heat you like (these are the canned kind that come in adobo sauce, you can freeze the leftovers)
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 1 jalapeño pepper, finely chopped
  • 1 red bell pepper, chopped
  • 1 teaspoon ground paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 6 cloves garlic, minced
  • 2 tablespoons all purpose flour
  • 3 cups milk (I use 2%)
  • 2 cups chicken stock
  • 6 small yukon gold potatoes, chopped
  • 4 ounces Monterey Jack cheese, shredded
  • 4 ounces Cheddar cheese, shredded
  • 1 15 ounce can sweet corn, drained
  • 1 15 ounce can creamed corn
  • cilantro to garnish

What to do:

  • remove one or two chiles from the can of chiles and mince it
  • melt butter in a large pot over medium heat
  • add the jalapeño pepper, red bell pepper, chiles from the can, cumin, thyme, garlic and oregano, and sauté for 5 minutes, or until the peppers soften
  • add flour and cook for 1 minute, stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir
  • add the potatoes, bring the mixture to a boil, then remove from the heat
  • add creamed and sweet corn and cheese to crockpot, then stir in the potato mixture from the large pot, stirring to combine
  • allow to cook on low for 3-4 hours or until you’re ready to serve
  • garnish with cilantro






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