Crockpot Spicy Corn Chowder


What started out as a scratchy throat on Sunday evening has progressed into full-blown cold and ear ache. ‘Tis the season, I suppose.

Yesterday, I was too tired and achy to really cook. But I didn’t let that keep me from eating well.   Enter: crockpot!

I was craving something warm to soothe my throat. Something with a hit of spice, because that always helps with my cold symptoms. Based off of Emily’s chowder, this soup definitely hit the spot.

Dan and I loved the full spicy flavor and how thick and decadent this soup tasted. It packs a big nutritional punch, too, with lots of protein, fiber, vitamins and minerals.


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Nutritional Information for 1/6 of the recipe

Is it dinnertime yet? Because I’d like to reheat another bowl of chowder…


Crockpot Spicy Corn Chowder

Yield: Serves 6-8

Crockpot Spicy Corn Chowder

Adapted from Emily's Quinoa & Bean Corn Chowder

Note: If you don't have chorizo sausage, substitute with regular sausage or another 1 1/2 cups of beans, along with some more dried chili peppers.


  • 1 cup quinoa
  • 3 medium carrots, sliced into disks
  • 2 cups frozen corn
  • 3 cloves garlic, minced
  • 3/4 cup dried pinto or kidney beans
  • 6 cups chicken or vegetable stock
  • 2 links chorizo sausage, crumbled (about 1/3 pound)*
  • 1 teaspoon ground allspice
  • 1 tablespoon dried cilantro
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried chili peppers, or more to taste
  • 2 cups low-fat (1%) milk


  1. Mix all ingredients except for the milk in a crockpot and cook on low for 7-9 hours. Stir in the milk and cook on low for another hour. Stir and serve!