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Slow Cooker Chipotle Pumpkin Corn Chowder | Melanie Makes

Slow Cooker Chipotle Pumpkin Corn Chowder

Course: Main Course, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 8
Calories: 451kcal
Author: Melanie Bauer | Melanie Makes
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Ingredients

  • 1 onion diced
  • 4 cloves garlic minced
  • 6 cups frozen fire roasted corn
  • 3 Yukon gold potatoes diced
  • 1 15-ounce can pumpkin puree
  • 2 chipotles in adobe finely chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon ground pepper
  • 4 cups chicken broth
  • 2 cup milk
  • 2 cups shredded sharp cheddar cheese
  • 12 strips Oven Roasted Bacon
  • fresh cilantro, green onions and additional frozen corn to garnish, if desired

Instructions

  • In an insert of a 6-quart slow cooker, add onion, garlic, corn, potatoes, pumpkin puree, chipotles, salt and pepper.
  • Add chicken broth and milk and gently stir to combine.
  • Cook on LOW 6-8 hours or HIGH 3-4 hours.
  • Remove half of the soup to a blender and puree until mostly smooth.  (If you have an immersion blender, you can simply use it within the slow cooker insert to puree half of the soup.)
  • Stir in cheddar cheese until melted.
  • Ladle soup into bowls and garnish with bacon, fresh cilantro, chopped green onions and additional corn.

Nutrition

Calories: 451kcal | Carbohydrates: 38g | Protein: 19g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 1502mg | Potassium: 815mg | Fiber: 4g | Sugar: 9g | Vitamin A: 780IU | Vitamin C: 23.7mg | Calcium: 310mg | Iron: 3.3mg