Crock Pot Southwestern Corn & Potato Chowder (Dairy Free

• Gluten free

• Meat

  • 3 strips Crispy bacon

• Produce

  • 1 Avocado
  • 1 Chipotle pepper, large
  • 1/4 cup Cilantro, fresh
  • 3 ears Corn, fresh
  • 1 Lime, juice from
  • 1 Onion
  • 1 14 oz. can Tomatoes, fire-roasted
  • 2 cups Yukon potatoes

• Canned Goods

  • 1 can Coconut milk
  • 4 cups Vegetable stock, low-sodium

• Baking & Spices

  • 1 Red pepper
  • 1 Salt & pepper

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

Found on joyfulhealthyeats.com

Description

Ingredients

• 3 ears of fresh corn, kernels removed from the cob
• 2 cups of yukon potatoes, diced
• 1 red pepper, diced
• 1 onion, diced
• 1 large chipotle pepper, minced
• juice from 1 lime
• ¼ cup of fresh cilantro
• 1½ teaspoons of ground cumin
• 3 strips of crispy bacon, crumbled
• 14 oz. can of fire roasted tomatoes
• 4 cups of low sodium vegetable stock
• salt & pepper
• 1 can of coconut milk
• diced avocado {optional}

Directions

• Add fresh corn, potato, red pepper, onion, chipotle pepper, lime juice, fresh cilantro, ground cumin, crispy bacon, fire roasted tomatoes, vegetable stock, and salt & pepper to a crock pot.
• Stir to mix everything.
• Cook on HIGH for 4 hours.
• Add in coconut milk to crock pot and cook on HIGH for an additional 30 min to an hour.
• Serve with diced avocado and devour!

Nutrition