Hi! I'm Sarah. Welcome to Bear Kitch. Around here we relish in cooking with ease. Making healthy recipes that are approachable and most importantly, fun! So put on your chef's hat and stay a while. 

Crockpot Red Potato Corn Chowder

Crockpot Red Potato Corn Chowder


Winter is coming… JK it’s already here. Is it just me or did we go from fall to full blown winter within the past week? With the cold weather, it’s officially time to breakout the crockpot. 

I am low key obsessed with my crockpot year round, but especially during the winter. I love tossing everything in there before work and coming home to a nice, warm meal (and plenty of leftovers).


Winter also means it’s soup season. Who doesn’t love a good bowl of chowder, chili, bisque, etc, during the colder months?

This corn chowder is seriously the easiest recipe to make, and a way healthier version of the classic, cream and butter filled soup. In fact, this chowder is vegan! You heard me right. The creamy consistency comes from my new favorite kitchen appliance : immersion blender. If you don’t have one, a regular blender will work just fine here.


Simply place all the ingredients in the crockpot on low for 6-8 hours, and then blend using your immersion blender! I like to scoop out, and not blend, about a cup of corn/red potatoes. This produces the ideal chowder consistency.


You can make this for a big group or for meals throughout your week! It will freeze just fine as well.

{Crockpot Red Potato Corn Chowder}

Serves 6-8


  • 24 ounces red potatoes, diced

  • 1 (15 oz) can of corn

  • 6 cups vegetable broth

  • 1 cup diced yellow onion

  • 1 tablespoon minced garlic

  • 1 tsp dried oregano

  • 1/4 cup coconut milk

  • Thyme to garnish

  • Salt and pepper to taste


  1. In a slow cooker, combine the diced red potatoes, corn, broth, garlic, onion, oregano, and salt and pepper to taste. Stir to combine. Cook on low for 6-8 hours. If cooking on high, cut the time in half.

  2. Stir in coconut milk. Remove about 1 cup of filling and set aside. Using an immersion blender, blend the remaining contents of the soup in the crockpot. **If you don’t have an immersion blender you can blend in a regular blender and return to your crockpot once smooth.

  3. Add in the reserved cup of filling and stir well to combine.

  4. Garnish with thyme and serve immediately.

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