Healthy Crock Pot Jalapeno, Chicken & Sweet Corn Soup is an easy and delicious dinner you can throw in the Crock Pot
With all of the rain we got last weekend, our lawn has been growing like crazy. I hate mowing the lawn, because it takes a few hours to mow all 5 acres, even with a high powered tractor mower. I would much prefer a dry, brown grass that doesn’t grow. 🙂
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Kathi @ Deliciously Yum! says
August 13, 2014 at 11:04 amI just made a list of soups to try and this one is definitely joining them. I cannot wait to get my crockpot back out so I can set it and forget it. Sweet corn is at its peak right now – I bet the flavors in this soup are amazing!! Pinned!
Danielle | Krafted Koch says
August 14, 2014 at 9:22 pmI have been enjoying my Crock Pot recently. I love the ease of it and I really should use it even more!
Thalia @ butter and brioche says
August 14, 2014 at 2:27 amooh love this soup recipe.. definitely perfect for this winter weather here in Australia!
Julie @ Julie's Eats & Treats says
August 15, 2014 at 10:40 amLooks amazing! Way to rock the Crock Pot. Best invention EVAH!
Danielle | Krafted Koch says
August 17, 2014 at 10:54 amHaha, yes you are rubbing off on me with your Crock Pot ways! 🙂
Linda says
August 15, 2014 at 10:53 pmLove the look of the Healthy Crock Pot Jalapeno Chicken Corn Soup. But, I don’t see how to use all of the “divided” milk and chicken broth. Am I missing something? Thanks, Linda
Danielle | Krafted Koch says
August 16, 2014 at 12:17 amHi Linda, thanks for pointing that out. I updated the recipe to clarify the use of the additional milk and chicken broth. Hope you have a chance to enjoy it!
Jennifer says
August 17, 2014 at 10:44 amThis looks so delicious….I’m making it for dinner tonight! Quick question about the bacon….are you supposed to put it in the crockpot raw? Or cook it up first?
Thanks for the recipe!
Danielle | Krafted Koch says
August 17, 2014 at 10:50 amHi Jennifer, you will want to used pre-cooked bacon in this soup. It helps cut down on some of the fat and uncooked bacon won’t cook up very well in the crock pot. I hope you enjoy it!
Stephanie says
August 19, 2014 at 5:26 pmIs it possible to make this on the stove? Suggestions!?
Danielle | Krafted Koch says
August 19, 2014 at 5:30 pmHey Stephanie, you could certainly cook this on the stove top. Follow the same directions, but place it in a large kettle on high until and cook until the chicken is cooked through. Good luck! 🙂
Lilly says
August 20, 2014 at 9:42 pmI made this this morning before work and my husband loved coming home to it in the crockpot practically ready to eat when I had to work late! Thanks for sharing!
Danielle | Krafted Koch says
August 20, 2014 at 9:58 pmThanks Lilly, glad you enjoyed it!
Lauren says
September 8, 2014 at 5:26 pmIs 1/2 cup of flour to 2 tablespoons of butter right? It seems not right, and it did not work out well for me. How do you ever manage to get the flour and butter to combine without lumps? I’m extremely familiar with roux, which usually uses a 1:1 flour to fat ratio, so 1/2 cup to 2 tablespoons is very out of the ordinary, in my experience. I followed the recipe very precisely, but ended up having to strain the thickened milk so I didn’t end up with a bunch of flour balls in the finished product.
Danielle | Krafted Koch says
September 11, 2014 at 9:50 pmHi Lauren, sorry you had problems with this. It isn’t like a traditional roux, as it will be crumbly after initially adding the flour. By slowly whisking in the milk, it will smooth out. It may require a vigorous whisk, but ultimately it will have a creamy consistency and there shouldn’t be any chunks of flour left over. You can double the butter to make the process easier, but that will increase the fat content in the end.
I_Fortuna says
January 5, 2016 at 7:36 pmI agree, it would be more successful just to add more butter or coconut oil to make a proper roux. Perhaps 1/2 a cup of butter could be reduced some. Just enough is needed to make a nice roux, but 1:1 is the proper ratio.
Wagner says
September 12, 2014 at 4:59 pmHi there,
This recipe looks delicious, I am hoping to try it out in the next month or so, particularly when our weather cools off. 🙂 Do you think if I added some small red potatoes they would cook up well in this soup??
Thank you,
Wagner
Danielle | Krafted Koch says
September 12, 2014 at 5:31 pmI think red potatoes sound like a great addition! I would just heir on the side of caution and cut the potatoes into small pieces to ensure they cook through. I’d love to hear how it turns out!
brook says
September 14, 2014 at 4:49 pmWhat do you think about using half red onion and galf yellow onion? That’s all I have at home right now, and I want to make this tonight without a trip to the store!
Danielle | Krafted Koch says
September 14, 2014 at 4:52 pmThose should work just fine Brook!
Andrev says
January 19, 2015 at 2:28 pmMy husband and I thought this was great. I did reduce the amount of crushed red pepper flakes, but otherwise made the recipe exactly as written. Unlike others, I did not need to add cornstarch to thicken the sauce. After 25 minutes of simmering, it had reduced to a lovely, syrupy consistency. This is definitely a keeper. Thanks for sharing!
Danielle | Krafted Koch says
January 19, 2015 at 3:04 pmI am so glad you enjoyed it Adrev!!!
Kay says
December 8, 2015 at 10:11 amMade this last night for dinner. I added a tsp of crushed red pepper flakes- felt like it needed some more heat. The soup itself ended up really thick- I did prepare it on the stove top instead of the crock pot because I didn’t have extra time. Was really delicious and satisfying.
Stacey says
January 26, 2015 at 3:49 pmHave you or anyone ever added white beans the the recipe to make the soup more of a chili?
Maura says
February 3, 2015 at 4:40 pmThis was delicious! Thanks for sharing.
Danielle Wagasky says
February 8, 2015 at 6:31 pmI featured you today on Blissful and Domestic! Check it out! 🙂
http://www.blissfulanddomesticrecipes.com/2015/02/20-comforting-winter-soups.html
Danielle | Krafted Koch says
February 8, 2015 at 7:56 pmThanks so much!
Mila says
February 27, 2015 at 5:45 amIt looks delicious! Love all the flavors! 🙂
Emily says
August 16, 2015 at 11:47 amwhat should the end consistency of the flour/milk/stock be? Mine was very very thick. Smooth but thick. I even added extra stock to try to thin it out- did I go wrong somewhere? Thanks!
Danielle Green says
August 16, 2015 at 2:56 pmHow much flour did you add? My guess is you added too much because it should actually be quite thin.
Kimberly says
November 1, 2015 at 4:55 pmDo you add the butter flour and milk mixture to the crock pot? Or is that something seperate? Sorry if this is a stupid question.. I’m just dipping my toe into this cooking thing!
Thank you! Recipe sounds delicious!
Danielle - The Creative Bite says
November 1, 2015 at 5:14 pmHey Kimberly, yes everything gets added to the crock pot before cooking. Good luck!
I_Fortuna says
January 5, 2016 at 7:38 pmI must say that if one wants the most flavor out of fresh corn, one must limit the cooking time. The corn should be added in the last 5 to 10 minutes, just long enough to heat up or it will lose its delicate flavors from overcooking. If cooked for less time the kernels will be juicy and flavorful.
Holly says
February 18, 2016 at 2:12 pmThere is definitely some kind of error in the measurements of this recipe. A 1/2 cup of flour and 2 TBS of butter with these liquid proportions will create a cement block in your crock pot. I was able to (barely) recover this recipe and not destroy all of my ingredients by tripling the milk and stock in the crockpot and only using 1/2 of the faux-roux mixture.
Bummer, this has the potential to be a great recipe if the measurements were right.
Susan says
October 12, 2016 at 8:46 pmIngredients list corriador but no mention when or how much to add. I also see the measurement for butter is 1/4 cup (not 2 tablespoons) & 1/2 cup milk. Is this correct?
Susan says
October 12, 2016 at 8:51 pmThe ingredients list Corriander, but no mention of how much or when to add.
Also I see 1/4 cup of butter, not 2 tablespoons. Is this correct? I used 1/4 cup butter to 2/3 cup milk and it was quite thick.
Danielle Green says
October 13, 2016 at 2:48 pmHi Susan, yes it should be 1/2 c. butter. but it should have been 1 2/3 c. milk. I don’t see the mention of coriander you mention?
Rachael B says
January 16, 2017 at 4:19 pmFollowed the recipe exactly (except turkey bacon was used) and it was VERY thick. Added a couple cups of broth and it is perfect. The goat cheese will be icing on the cake.
From what I’m reading in the comments, the flour and butter ratio is odd? I did half stick butter (1/4 cup) and 1/2 cup flour. In the future should I just half the flour to even it out?
FYI, I also added fresh cilantro to the cooking process so I guess I didn’t quite follow the recipes exactly. I also used the ninja cooking system where I made my “rouix” right in the cooker than added the rest of the liquids and then the other ingredients.
Danielle Green says
January 17, 2017 at 1:24 pmYes, if you don’t want it so thick, you can just cut back on the flour listed.
jul says
February 6, 2017 at 11:34 pmI made it on the stovetop and the flour butter combo did burn my pan. I had to completely move all the ingredients to a different pan. I recommend melting the butter first and then adding the flour. If making on the stovetop, I recommend doing step 2 before doing the butter/flour combo. Otherwise the timing will be off.
It has an ok flavor but not my favorite. Not sure why this is labeled healthy? Doesn’t seem like much point in using skim milk in a recipe that has bacon and goat cheese and butter.