Slow-Cooker Potato, Corn, and Jalapeno Soup

This soup is rich with sweet corn and soft potatoes–and just a hint of spice from the jalapeno peppers!


  • 6 cups (6 medium) potatoes, cut into 1-inch dice
  • 2 cans (15.5 ounce) corn, no salt added, drained
  • 2 jalapenos, deseeded and sliced
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 3 cups chicken broth, 30% less sodium
  • 1 cup skim milk
  • 2 tablespoons lime juice (optional)
  • minced chives (optional)
  • hot sauce to taste


  1. Place the potatoes, corn, jalapenos, salt, cumin, oregano, coriander, garlic powder, and stock in a large slow cooker.
  2. Cook on low for 6-8 hours or on high for 4 hours.
  3. Scoop out some of the potatoes and place in a large bowl. Add the skim milk and mash with a fork or potato masher until potatoes are almost smooth.
  4. Return the potatoes to the pot and add the lime juice (if using).
  5. Add chives and hot sauce to taste.


  • For a spicier soup, add more jalapenos or a pinch of crushed red pepper.
  • Frozen corn can be substituted for the canned. Check the label to make sure you choose frozen corn with no added salt.
Nutrition facts panel for the Slow Cooker Potato, Corn, and Jalapeno Soup