Slow Cooker Corn + Sweet Potato Chowder


A while back I asked the Local Food Rocks Facebook fans for what kind of recipe they would be interested in reading. The consensus was something vegetarian, in a slow cooker. How could I resist such a request?

This Slow Cooker Corn + Sweet Potato Chowder is for all the fans.

It’s March, so (fingers crossed) Spring is on its way, but undoubtedly there will still be a few cold days where you’ll be craving something warm and comforting. This soup will do the job.

I like to think of this recipe as a touch of New England with a hint of Tex-Mex thanks to a few chipotle peppers in adobo. This one-pot meal gives you sweet and spicy flavors in a light, yet creamy tasting soup.

Slow Cooker Corn + Sweet Potato Chowder
Serves 6-8


  • 1/2 yellow onion, diced
  • 1 green bell pepper, diced
  • 2 garlic cloves, minced
  • 3 chipotle in adobo, minced
  • 1 1/2 pounds of frozen corn
  • 4 medium-sized sweet potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 1/2 cups of unsweetened coconut milk
  • Salt and black pepper, to taste


  1. Place all the ingredients up to the coconut milk into the slow cooker insert.
  2. Place on the cover. Cook on low for 6 1/2 hours.
  3. After 6 hours, stir in the coconut milk. Put the lid back on and let it finish cooking.
  4. Serve immediately.

Serving Suggestion

  • For the meat eaters out there: Top each serving with 1 strip of crumbled bacon.


Photos by Renato Ghio

Join the Conversation

  1. This sounds delish! I may try this soon!

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