I’ve been in Whole 30 mode for the last few days, planning for my upcoming 30 days to start this Sunday. I’ve got some great posts in the works featuring a survival kit and my favorite recipes. I never know if I should go out with a bang eating everything I want beforehand, or reign it in so the detox period isn’t quite so vicious. I baked some out of this world banana muffins Monday so it seems I’m going a little crazy this time! But I have been craving corn chowder like a crazy lady.
One of my favorite versions is the Panera Summer Corn Chowder, which is gluten free yay! But I generally don’t like to spend $8 on a tiny cup of soup. I figured it would be easy to throw some together at home, with the bonus of lots of leftovers. But mine needs cheese, lots and lot and lots of cheese. One of my favorite recipe flavor combinations is Rotel and Velveeta, which is the basis for queso. Which is pretty funny because I used to say I didn’t like queso. Until one of my friends invited me out for queso and drinks one day, and I ate almost the whole bowl. Blame it on nursing a 6 month old baby, but I guess queso is where it’s at.
Therefore, this corn chowder brings those flavors to life! It has all my favorite things: cheese, potatoes, bacon. And although its summertime here in Texas, today is gloomy and rainy and it feels like winter because it’s SO COLD in our house! A little spice and cheese will warm things right up! Oh, and it’s a crockpot meal, so win-win.
I wanted some variation so I used both yellow and white corn in my chowder. To start, place corn in crockpot with potatoes (diced really small) and rotel. Add butter, thyme, salt, pepper, cumin, bay leaves, and broth. Cook on LOW for 4 hours.
Time to make it creamy!!!! Note: please don’t ever add these items at the beginning of a crockpot meal or you will have a yucky mess, a ruined day, and no food for dinner! In goes the heavy cream and velveeta. Cover and cook for 30 minutes.
Top with bacon to serve, and enjoy!
Did you try this recipe? I would love to hear about your experience below!
- 1/2 lb baby gold potatoes
- 10 oz frozen corn
- 1 11oz can white Shoepeg corn
- 1 10oz can Rotel
- 1/4 cup salted butter
- 1 tsp salt
- 1 tsp thyme
- 1/2 tsp pepper
- 1/2 tsp cumin
- 2 bay leaves
- 2 cups vegetable broth
- 16 oz velveeta cut into small pieces
- 1/2 cup heavy cream
- Cooked bacon for topping
Place potatoes, corn, Rotel, butter, salt, pepper, thyme, cumin, bay leaves, and vegetable broth in slow cooker. Cook on LOW for 4 hours.
Add velveeta and heavy cream and cook for another 30 minutes until well blended.
Serve with cooked chopped bacon.