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Home Method Slow Cooker Slow Cooker Soup Recipes
4.64
/5
8 hours 10 minutes

Slow Cooker Potato, Corn and Jalapeno Soup

Dairy Free Dairy-Free Gluten Free Gluten Free Vegan Vegan
Jump to Recipe
By: Denise Bustard106 Comments
Posted: 3/31/16 Updated: 8/28/20

This post may contain affiliate links. Please read our disclosure policy.

This vegan slow cooker potato corn soup is an easy and deceptively healthy. Easy to prep ahead and re-heat for easy lunches.

This slow cooker potato corn soup is an easy and deceptively healthy recipe that gets a boost of creaminess from Almond Breeze almond beverage, and a touch of heat from jalapenos! Only 160 calories/bowl!

Sometimes I think I would love to live on the equator where I never have to deal with the Canadian winter, where the palm trees are abundant and I'd never have to wear my coat.

But then I think of how much I'd miss the changing seasons. Don't you love this time of year? The winter is officially over, the days are longer, the temperatures are rising ever so slightly and you get that 'feeling'.

The optimistic feeling where you still have the entire spring and summer ahead of you and the possibilities are endless. You know what I mean?

While I haven't sorted our spring or summer plans yet (at all!) I am loving the change in seasons for the change in produce and the shift from comfort foods to lighter meals.

This slow cooker potato corn soup is an easy and deceptively healthy recipe that gets a boost of creaminess from Almond Breeze almond beverage, and a touch of heat from jalapenos! Only 160 calories/bowl!

Slow cooker corn potato soup-2

And today's slow cooker potato corn soup recipe is actually kind of a 'bridge' between the heavy winter foods, and a lighter spring recipe. Since it's a soup, it will still warm you right up, but since it's healthy, you won't feel heavy at all.

Today's recipe is brought to you in partnership with Almond Breeze, which is a wonderful milk and dairy alternative. Using Almond Breeze almond beverage in this recipe adds a boost of creaminess, with a fraction of the calories. You still get a healthy serving of calcium and vitamin D (and let's face it, we can use all the vitamin D we can get after the winter, right?). And you can find Almond Breeze products right in the refrigerated section of the grocery store!

I have a sneaky trick up my sleeve to make this slow cooker potato corn soup extra creamy without actually adding cream. After cooking up the soup ingredients, I removed the majority of the potatoes, and mashed them up with the Almond Breeze before returning them to the soup.

This way the soup ends up quite hearty in texture, but not actually in calories.

This slow cooker potato corn soup is an easy and deceptively healthy recipe that gets a boost of creaminess from Almond Breeze almond beverage, and a touch of heat from jalapenos! Only 160 calories/bowl!

This slow cooker potato corn soup is an easy and deceptively healthy recipe that gets a boost of creaminess from Almond Breeze almond beverage, and a touch of heat from jalapenos! Only 160 calories/bowl!

I just loved this slow cooker potato corn soup:  It has some sweetness from the corn and a touch of spice from the jalapeños. It is very thick and chunky, but we also enjoyed a soupier version (we added 2 extra cups of stock to the slow cooker, see note).

It is SO easy to make: just dump everything in the slow cooker and you can walk away for 6-8 hours.

It is healthy, but totally feels like you are eating something more indulgent.

And because I used Almond Breeze almond beverage, it is dairy-free and vegan.

What do you think? Is spring off to a great start, or what?

Disclosure: Thank-you to Almond Breeze for sponsoring this post! As always, all opinions remain my own.

  • Looking for more soup recipes? Try this Healthy Broccoli Cheese Soup, this Butternut Squash Soup Recipe or this Healthier Beef Barley Soup

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

potato corn and jalapeno soup in slow cooker

Slow Cooker Creamy Potato Corn Soup (Vegan)

4.64 from 96 votes
Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Print Rate
This vegan slow cooker potato corn soup is an easy and deceptively healthy. Easy to prep ahead and re-heat for easy lunches.
8

Ingredients

  • 6 cups yellow fleshed potatoes cut into large chunks
  • 2 cans corn 700 mL/ 22 oz total
  • 2 jalapeños deseeded and sliced
  • ½ teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon ground coriander
  • 3 cups stock

Before serving:

  • 1 cup Almond Breeze Original Unsweetened Almond Beverage
  • Juice of 1 lime
  • chives optional garnish

Instructions 

  • Place the yellow potatoes, corn, jalapeños, salt, cumin, oregano, ground coriander and stock in a large slow cooker.
  • Cook on low for 6-8 hours or on high for 4 hours.

Prior to serving:

  • Scoop out 6 cups of potatoes and place in a large bowl. Add the Almond Breeze Original (Unsweetened) Almond Beverage, and mash until potatoes are almost smooth (still a bit chunky).
  • Return to the pot along with the lime juice.
  • Taste and add salt and extra stock (see note) if needed.

Nutrition Information

Serving: 1/8 of batch, Calories: 246kcal, Carbohydrates: 54g, Protein: 7g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 551mg, Potassium: 986mg, Fiber: 7g, Sugar: 7g, Vitamin A: 504IU, Vitamin C: 45mg, Calcium: 67mg, Iron: 2mg
Author: Denise Bustard
Course: Lunch
Cuisine: Mexican

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did You Make This?Don't forget to leave a review below, and tag us on Instagram using @SweetPeasAndSaffron or #sweetpeasandsaffron
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More healthy corn soup recipes for us!

  • Quinoa Corn Chowder from The Recipe Rebel
  • Southwestern Sweet Potato and Corn Chowder from The Well Floured Kitchen
  • Summer Corn Soup from Minimalist Baker
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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

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Recipe Rating




  1. Shae says

    Posted on 12/7/21 at Posted on 12/7/21

    5 stars
    I didn't have enough corn on hand so used lots of fresh carrots (kept it sweet) and peas. I used coconut milk instead of almond, again using what I had on hand. This soup was absolutely delicious!! Is a repeat. Freezes nicely too. Made the mistake of forgetting to remove the seeds of one jalapeno so it had some good kick to it. It was super creamy and rich while still feeling nice and light. Shared it with some friends and they too loved it.

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 12/7/21 at Posted on 12/7/21

      Hi Shae, we're so glad that it turned out absolutely delicious! Thanks so much for sharing your swaps, and for taking the time to come back to leave a rating and review. It's always good news to find a new favorite to enjoy on repeat!

      Reply
  2. Jessica Nevil says

    Posted on 11/20/21 at Posted on 11/20/21

    5 stars
    This is a fantastic recipe!! Just served it to my very finicky teenager and the bowl was devoured in under 5 minutes! I did modify a bit: left out the jalapeño and instead added guajillo chili pepper sauce, and a tbsp of ranch dressing when I blended the potatoes with milk in the final step. Then I added a can of black beans. It was amazing and will be adding this to our menu rotation!!

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 11/21/21 at Posted on 11/21/21

      Hi Jessica, we're so glad that you both enjoyed it! Thank you for sharing your modifications, and for leaving a rating and review!

      Reply
  3. Brittney says

    Posted on 10/9/21 at Posted on 10/9/21

    This looks delicious! Have some zucchini I need to get rid of, I think it would make a perfect addition to this!

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 10/12/21 at Posted on 10/12/21

      Hi Brittney, we hope you enjoy it! If you do try this recipe, please come back and leave a rating and review to let us know how it turns out!

      Reply
  4. Linda says

    Posted on 9/12/21 at Posted on 9/12/21

    5 stars
    Made this yesterday; my husband liked it so much that he asked that it be on a weekly rotation.

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 9/13/21 at Posted on 9/13/21

      Hi Linda, it's always nice to add another favorite recipe into the weekly rotation! So glad to hear that you and your husband enjoyed this soup. Thank you so much for taking the time to come back and leave a rating and review!

      Reply
  5. Brandi says

    Posted on 8/12/21 at Posted on 8/12/21

    5 stars
    Was very tasty. I do believe you have the calories wrong though You put 156kcal? Does that just mean 156 cal per serving? Looking for low cal options.
    thank you

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 8/13/21 at Posted on 8/13/21

      Hi Brandi, we are so glad to hear that you enjoyed! You are right, the nutrition facts did seem off. I checked the recipe card and updated it (a few of the ingredients were not being recognized and added into the calculations). It is 246kcal per serving. Thank you for drawing our attention to this!

      Reply
  6. Heidi Jenkins says

    Posted on 3/29/21 at Posted on 3/29/21

    I made this for lunch meal prep today. After reading the comments, I doubled the spices also. Instead of mashing I also just put my immersion blender in the pot and pulsed it a few times. Delicious! I would definitely make again. Thanks!

    Reply
    • Denise Bustard says

      Posted on 4/19/21 at Posted on 4/19/21

      Hi Heidi! Glad you enjoyed. Thanks for sharing your modifications, we appreciate it!

      Reply
  7. Jackie says

    Posted on 3/11/21 at Posted on 3/11/21

    5 stars
    After reading the other reviews, I doubled the spices. I also used 2 cans of canned diced jalapenos (we really like heat!) In place of seeded fresh jalapenos, and had to use red potatoes as those were what was available.

    1st bowl - pretty good
    2nd bowl - stirred in sour cream, and that kicked it up from pretty good to wow!

    Reply
  8. Coco says

    Posted on 2/2/21 at Posted on 2/2/21

    3 stars
    Mixed reviews. The soup was very bland but that can be my fault since I use low sodium stock. I ended up adding some Knorr vegetable bouillon and more salt. I also added some garlic at the beginning and garlic powder later. I cooked the soup on high for 4 hours, but my potatoes were still not cooked through. Next time I would cook this on low 6-8hrs. I’m not sure when I will make this again but I def would make it. I would love to try it with fresh corn cut straight from the cob.

    Reply
    • Denise Bustard says

      Posted on 2/9/21 at Posted on 2/9/21

      Hi Coco! Thanks so much for your feedback, especially with all the specific details, I appreciate it!

      Reply
  9. Tracy says

    Posted on 6/27/20 at Posted on 6/27/20

    5 stars
    This recipe is amazing! Tastes so good! Made this for my husband who’s doctor put him on a vegan diet. I’ve been looking for different things to make for him to have variety. This was so good, I ate it as well! I did add a can of white beans for extra protein. Thank you so much for this recipe, I’m a huge fan of it!

    Reply
    • Denise Bustard says

      Posted on 6/29/20 at Posted on 6/29/20

      Hi Tracy! So happy to hear the recipe was a hit for your household. Thanks so much for reporting back!

      Reply
  10. VeganCook says

    Posted on 4/11/20 at Posted on 4/11/20

    4 stars
    This recipe was a success! It's hard to get my husband's approval on anything I cook (he does the cooking usually) but this was a go! I added a few more spices, the taste was kind of bland at first. I added chili powder, garlic, asian kick spice with cayenne and lemon instead of lime. I also didn't have unsweetened almond milk but original almond milk worked just fine. I cooked the meal too long on high but it still turned out absolutely amazing. I had my wisdom teeth pulled last week so the consistency of this was just what I needed. Thank you so much for making this recipe , I definitely enjoyed it (and we have leftovers!)

    Reply
    • Denise says

      Posted on 4/13/20 at Posted on 4/13/20

      Thanks so much for reporting back! Glad your husband enjoyed! This one is on my list to freshen up, so I appreciate the feedback 🙂

      Reply
  11. Pym says

    Posted on 2/16/20 at Posted on 2/16/20

    5 stars
    All I had in house was a 3 lb. bag of taters I got from 99c store and some Butler soy curls. I added a can of cream style corn. Siracha sauce canned jalapenos. I had leftover coconut cream frosting mix from two days prior. So I threw all that in ,a little corn starch and immersion blender an goodness its delicious. Thanks a lot. Oh and a suggestion I am pretty damn old with vision problems and your light colored fonts hard to read. Please use dark black fonts thanks

    Reply
    • Denise says

      Posted on 2/20/20 at Posted on 2/20/20

      Thank you so much for your feedback, Pym. We are heading into a redesign this year and the font/color issue will definitely be resolved. I appreciate you taking time out of your day to leave such a thoughtful review. <3

      Reply
  12. Vanessa says

    Posted on 11/27/19 at Posted on 11/27/19

    Thanks for sharing! Does it keep long?

    Reply
    • Denise says

      Posted on 12/9/19 at Posted on 12/9/19

      Hi Vanessa! This will keep for up to 4 days in the fridge. I haven't tried freezing it but I think it would freeze well, too!

      Reply
  13. Suzanne says

    Posted on 11/27/19 at Posted on 11/27/19

    This looks so good! I love the flavor combinations - savory and spicy!

    Reply
  14. Rachel says

    Posted on 11/18/19 at Posted on 11/18/19

    2 stars
    I was really hoping that my family would like this recipe but, unfortunately, they did not. It somehow doesn't have the right combination of spices or something. I found it very bland and hollow as a soup. I've been eating lots of vegan food lately so I know how great it can taste and make you feel. I really wanted to like this soup.

    Reply
    • Denise says

      Posted on 11/18/19 at Posted on 11/18/19

      Hi Rachel, sorry to hear you didn't enjoy it! Thanks for your feedback 🙂

      Reply
  15. Lindsay says

    Posted on 11/17/19 at Posted on 11/17/19

    If meal prepping this, would you pull out the potatoes and add the milk each day you plan to eat this? Or would you mash the potatoes with the milk and then separate into serrated meal pre containers? Thanks.

    Reply
    • Denise says

      Posted on 11/18/19 at Posted on 11/18/19

      Hi Lindsay! The fully cooked soup (with milk) should work for meal prep! I wouldn't keep the milk separate. Hope you enjoy!

      Reply
  16. Byron says

    Posted on 10/30/19 at Posted on 10/30/19

    Hello I was wondering you said in the recipe to use 2 can of corn. Do you drain the juice off the corn then put in the slow cooker?

    Byron

    Reply
    • Denise says

      Posted on 11/4/19 at Posted on 11/4/19

      Hi Byron! Yes, I drain the liquid off the corn, but don't bother rinsing. Hope you enjoy this recipe!

      Reply
  17. Beth says

    Posted on 9/22/19 at Posted on 9/22/19

    Just found your site and am cooking a bunch of recipes this week to try! Cannot wait as I have a vegetarian husband with two kids who prefer vegetarian as well. Quick question -- with this recipe, do you think frozen hashbrowns will work in place of the potatoes? I tried googling it but couldn't find anything. Based on the reviews, I'll want to make sure I can make this quickly. If you don't know, no worries -- I'll try and let you know!

    Reply
    • Denise says

      Posted on 9/25/19 at Posted on 9/25/19

      Hi Beth! Great question and I'm unfortunately not able to answer as we don't have frozen hash browns here in Canada (crazy right?).

      Reply
    • Kerry says

      Posted on 9/30/20 at Posted on 9/30/20

      Hi Beth. You should be able to sub hash browns or even better, potatoes O’Brien ( if available). I would decrease the amount to around three cups ( whatever ratio to corn you like) and decrease cook time to 3-4 hours on low since the potato pieces are so much smaller. Since you won’t be thickening the soup by mashing the potatoes, add 1/2 instant mashed potatoes to start, then keep adding in 1/4 cup increments until it gets as thick as you want. If it gets to thick you can thin 8t with a little broth, water or non dairy milk.

      Reply
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Hi, I'm Denise

Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

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