Pressure Cooker Mexican Soup Cabbage Corn -beef

This Slow Cooker Mexican Potato Soup recipe is a delicious, hearty and frugal meal that is naturally gluten-free with a dairy-free option. It pairs perfectly with my Simple Guacamole or my Spinach and Chicken Enchiladas.

I've mentioned before that Mr. Crumbs isn't a huge fan of meals made in the slow cooker.  He thinks that they all come out tasting the same, with a "slow cooker taste," regardless of what the actual ingredients are.

He's coming around, but that's partly why you don't find a huge amount of slow cooker meals around these parts.  Sure we make the very best carnitas, Thai pineapple vegetable curry, spaghetti sauce and chicken stock in the slow cooker, and sometimes yogurt and blueberry cobbler too. (I use this slow cooker.)

Then one summer, he went out of town.

The kitchen became "experiment central" with salmon patties and stews and sausages and all sorts of items he's not that fond of. This super simple Mexican Potato Soup was one of the highlights.

First it started with corn stock, and I added fresh sweet corn, potatoes, taco seasoning, creamy cauliflower sauce, and then I set it to slow cook. I finished it with sour cream, cheddar cheese, and cilantro!

Let me tell you, it was downright delicious!  So much so, that the three of us ate the entire batch in one sitting! Hands down, I think you will love this potato soup recipe just as my family did.

Slow Cooker Mexican Potato Soup

Not only is this potato soup recipe a satisfyingly delicious hearty soup, it's also:

• Easy. With all easy-to-find ingredients, this recipe comes together in the slow cooker quickly!
• Frugal. The two main ingredients, corn and potatoes, are available year-round and are very affordable.
• Versatile. You can choose fresh corn, frozen or canned corn, and you can use any type of potato that is available or on sale.
• Gluten-free and dairy-free friendly! This recipe is naturally gluten free, and you can substitute the butter for a dairy-free option.

What are the Ingredients for Slow Cooker Potato Soup?

• Onion
• Bacon grease
• Unsalted butter (if DF, substitute with additional bacon grease)
• Diced celery
• Corn kernels (if avoiding GMOs, use organic)
• Diced potatoes
• Creamy cauliflower sauce (or heavy cream)
• Chicken stock (or corn stock if you have it)
• Water, or additional chicken stock
• Taco seasoning
• Cumin
• Garlic powder
• Cayenne
• Salt and pepper

How do you make Crock Pot Mexican Potato Soup from scratch?

1. Combine all ingredients in a 6-quart slow cooker.
2. Set cook time to low and cook for 6-8 hours.
3. Stir chowder. Season to taste, as needed.
4. If desired, lightly mash a portion of the soup with a potato masher. This will help to thicken the liquids a bit and make it more of stew.
5. Serve with optional toppings (see notes in recipe card).

How do you thicken slow cooker corn and potato soup?

You can easily thicken your crock pot corn and potato soup by mashing a portion with a potato masher or fork. You can also do it right inside the slow cooker (with an immersion blender) so you don't have to dirty another bowl. This will thicken the soup to a thick stew consistency.

Can I make slow cooker Mexican potato soup in an Instant Pot?

Yes. Most slow cooker recipes can be adapted for Instant Pot pressure cookers (I have this one). Read about my Instant Pot recipe conversion tips HERE!

What toppings go with this potato corn soup recipe?

Consider adding fresh cilantro, diced green chilis, black beans, shredded cheese, sour cream, diced bacon, green onion, and fresh salsa in individual bowls on the table. Each person can top their creamy potato soup any way they like!

A frugal, comfort food that cooks while you sleep and won't heat up the house. Really, what more can you ask for? It's such a great recipe!

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Slow Cooker Mexican Potato Soup

This Slow Cooker Mexican Potato Soup recipe is a delicious, hearty and frugal meal that is naturally gluten-free with a dairy-free option.

• 1 cup chopped onion
• 2 Tbsp bacon grease
• 1 Tbsp unsalted butter (if DF, substitute with additional bacon grease)
• 1/2 cup diced celery
• 2 cup corn kernels (if avoiding GMOs, use organic)
• 1 cup diced potatoes
• 1/2 cup creamy cauliflower sauce (or heavy cream)
• 1 1/2 cups chicken stock, chicken broth, or corn stock if you have it.
• 1 cup water, or additional chicken stock
• 2 Tbsp taco seasoning
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

1. Combine all ingredients in a 6-quart slow cooker.
2. Set cook time to low and cook for 6-8 hours.
3. Stir chowder, then taste. Season to taste, as needed. (I generally find the chowder needs about the same amount of seasoning after cooking as I added to it prior to cooking.)
4. If desired, lightly mash a portion of the chowder with a potato masher, pastry knife or with a large fork. This will help to thicken the liquids a bit and make it more of a soup than a stew.
5. Serve with optional toppings (see notes).

Notes

This soup is a simple meal turned festive with optional toppings. Consider adding fresh cilantro, diced green chilis, black beans, shredded cheese, sour cream, diced bacon or salsa to give new flavor twists to an instant family favorite.

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Source: https://dontwastethecrumbs.com/recipe-slow-cooker-mexican-corn-and-potato-chowder/

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