Corn and Green Chili Chowder Crock Pot Style

I found this recipe via Pinterest! Surprise surprise! I wanted a crock pot recipe and I loved loved loved the addition of the green chili’s!! I changed it around a little bit because I like my corn chowder thick, it reminds me of my grandmothers that she used to make! I never even liked corn chowder until I had her recipe! Her secret addition was the bacon, so the bacon is a must for us! The green chili’s don’t really make it spicy so don’t be afraid, just leave our the hot pepper if you don’t want it too hot. My husband proceeded to add red pepper flakes on top of his, yikes!!! Not me!! If you don’t like your chowder thick you can leave out the potato flakes, the half and half and creamed corn thicken it a bit, it just wasn’t enough for me so I added the flakes until I got it to the consistency I wanted 🙂


Corn and Green Chile Chowder in the Crock Pot
Serves: 6-8
Recipe Adapted From: Prudence Pennywise
6 cups chicken broth
3 tablespoons flour
1 tablespoon butter
3 cups corn kernels, fresh, frozen, or canned
1 (7 ounce) can green chiles, drained
3 medium potatoes, peeled and chopped
1 large onion, minced
salt and pepper to taste
pinch of cayenne (or however you like, we like more!)
1/2 Cup – 1 Cup of Potato Flakes
1 (14 ounce) can creamed corn
1 cup half and half, whole milk, or evaporated milk
Cup of cooked bacon, diced (optional)
Pour broth and flour into crock pot. Whisk until smooth and all flour pockets are gone. Add all ingredients except creamed corn and half and half.
Cook on high for 3-4 hours, or on low for 6-8 hours. (I cooked mine on low for 6) Add creamed corn, half and half, and potato flakes, mix well, and cook just until warmed through, about thirty minutes on low.


Garnish soup with croutons, cilantro, bacon bits, or green onions and lots of freshly ground pepper.


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