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Creamy Slow Cooker Spicy Jalapeño Corn Potato Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 4 medium russet potatoes, diced
  • 1 1/2 cups frozen corn kernels
  • 2 fresh jalapeños, seeded and finely chopped
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 oz cream cheese, cubed
  • 1 cup milk
  • Shredded cheddar cheese for topping
  • Sliced green onions for garnish

Instructions
 

  • Place the diced potatoes, corn, jalapeños, onion, garlic, chicken broth, chili powder, salt, and pepper into the slow cooker. Stir once to distribute the seasonings.
  • Cover and cook on low for 6 to 7 hours until the potatoes are fork-tender.
  • Add the cubed cream cheese and milk. Stir until the cream cheese melts completely and the soup thickens slightly.
  • Ladle into bowls and top each serving with shredded cheddar cheese and sliced green onions.

Notes

Cube the cream cheese before adding it so it melts evenly in the last step. If the soup thickens too much after sitting, stir in a splash of milk when reheating. The green onion garnish adds a mild fresh note that balances the spice without overpowering the corn.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board