With fall just around the corner, I am bringing my crockpot out of storage and gearing up for a season of nourishing & hearty meals, like this Corn Chowder Soup Recipe!
This corn chowder is full of veggies and flavor, with a creamy texture thanks to the addition of some cream cheese and an adjustable level of heat and spice that you can personalize for your family.
The best part about this recipe though is that is is completely made in the crockpot, aside from a last minute puree – which you technically do in the crockpot if you have an immersion blender. (On my Christmas wish list!)
How to Make Crockpot Corn Chowder
First, assemble your ingredients:
- 3 pieces of bacon
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans or 3 cups fresh corn
- 2 cans or 3 cups cooked black beans, rinsed and drained
- 2 teaspoons cumin
- 2 teaspoons paprika
- 4 cups chicken broth
- 4 oz cream cheese
- Salt and pepper to taste
- Fresh lime juice
- Cilantro, to garnish
Place the bacon, onions and garlic in the slow cooker over high heat and cook until the onions are translucent.
Remove the bacon and add the corn, black beans, spices and chicken broth.
Cook on low heat for 2 hours, or high heat for 4 hours.
Add the cream cheese and cook another 20 minutes as it dissolves.
Adjust the seasoning, adding more spices, salt pepper, and a squeeze of lime juice.
Allow to cool slightly before pureeing in batches in a good-quality blender.
Serve with the bacon crumbled on top, along with cilantro and any remaining cooked corn and black beans for garnish.