Crockpot Southwestern Corn Chowder

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The mix between the weather being awfully cold outside, and me being sick, is the perfect storm for soup creations! Soups are one of my favorite things to make, simply because you can add anything your heart desires in them!
Southwestern corn chowder with avocado

Southwestern corn chowder with avocado
Southwestern corn chowder with avocado
Southwestern corn chowder with avocado
Southwestern corn chowder with avocado
Southwestern corn chowder with avocado

 

Ingredients:

  • 1-16oz Package of Frozen Corn
  • 1 Red Bell Pepper, and 1 Yellow Bell Pepper- Diced
  • 1 Medium Onion- diced
  • 1-14oz Can of Fire Roasted Tomatoes
  • 2 Medium Sweet Potaotoes cubed
  • 3 Tablespoons Cilantro
  • 3 Tablespoons Lime Juice
  • 3 Teaspoons Cumin
  • 1.5 Teaspoons Chili Powder
  • 5 Cups Reduced Sodium Chicken Broth
  • 2 Avocados (optional)
  • Tabasco sauce to taste
  • Salt and Pepper to taste

Directions:

  1. In Crockpot combine Corn, Bell Peppers, onion, Tomatoes, Sweet Potatoes, Cilantro, Lime juice, Cumin, Chili Powder, and Chicken Broth.
  2. Cook on Low for 8 Hours.
  3. At 7 Hours, Use a stick blender and pulse the soup in the crockpot a few times, keeping it partially chunky.
  4. Top with Avocado and enjoy!