Meet your new favorite way to use fresh seasonal corn! This chowder-style Crock-Pot Mexican Street Corn Soup recipe comes out creamy, spicy, comforting, and flavorful.
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This chowder-style Mexican Street Corn Soup is spicy, flavorful, and just the thing to warm your insides after a day spent outdoors. It is a great way to use up late-summer corn and garden vegetables, though grocery-store or pantry staples work just as well. After several hours in the slow cooker, when the flavors have melded, stir in bacon crumbles and queso fresco, then top with your choice of garnishes before serving.
The recipe starts by blending some of the corn, broth, and spicy peppers in a food processor. This jump-starts the flavor-melding process and gives the soup a smooth, chowder-like consistency. Then you’ll add the rest of the ingredients and let everything simmer together. To thicken the soup even further, you’ll stir in a slurry of flour and cream and give it another 30 minutes. The result is a rich, hearty family meal.
Crock-Pot Mexican Street Corn Soup Variations:
This soup recipe is spicy. If you want it less spicy, remove half the can of chipotle peppers in adobo sauce. You can also remove the can altogether for it to reduce most of the spiciness.
Slow Cooker Mexican Street Corn Soup Substitutions:
Corn kernels: You can use frozen corn, fresh corn cut off the cob, or drained canned corn. 4 cups of corn kernels is about 3 (15-ounce) cans of sweet corn.
Queso fresco: You can use cotija cheese or feta crumbles in place of the queso fresco.
All-purpose flour: The flour thickens the soup and adds an additional layer of flavor, but you can substitute 1 1/2 tablespoons of cornstarch in place of the flour which will also make this recipe gluten-free.
Prep-Ahead Tips
To make this really easy to put together in the morning, you can prep the ingredients up to two days ahead.
Peel and cube the potatoes and store them in a bowl filled with water. Dice the onion and bell pepper, and remove corn kernels from the cob. Store each vegetable separately in airtight containers in the refrigerator until soup day.
Cook the bacon, let it cool slightly, and absorb excess grease with paper towels. Crumble the bacon and store it in an airtight container in the refrigerator until the Street Corn Soup is ready to serve.
Crock-Pot Mexican Street Corn Soup Recipe
Spicy, creamy Mexican street corn soup made in the slow cooker with bacon, queso fresco, and vegetables. A chowder-style soup with bold flavors and easy prep.
Ingredients:
- 4 cups corn kernels, divided
- 3 cups chicken broth, divided
- 1 (7-ounce) can chipotle peppers in adobo sauce
- 2 russet potatoes, peeled and cubed
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 6 bacon strips, cooked and chopped
- 1 cup queso fresco crumbles
Optional Garnishes:
- extra queso fresco crumbles
- extra crumbled bacon
- chopped green onion
- fresh chopped cilantro
- fresh chopped parsley
Tools:
- 6-quart or larger Crock-Pot or other slow cooker
- Food processor
Directions:
1. In a food processor, blend 1 cup of corn, 1 cup of chicken broth, and the chipotle peppers with adobo sauce.
2. Add the remaining corn and broth along with the potatoes, onion, bell pepper, cumin, chili powder, garlic, oregano, salt, and pepper to the Crock-Pot. Add the mixture from the food processor and stir everything well.
3. Cover and cook on high for 3.5 hours.
4. In a small bowl, mix together the flour and heavy cream, until the flour has dissolved, and add it to the slow cooker. Add the bacon and queso fresco crumbles to the pot as well and cook for 30 more minutes.
5. Stir the pot before serving. Garnish if desired with cheese or bacon crumbles, green onion, cilantro, or parsley.
How to Store Leftover Mexican Street Corn Soup
Store leftover Crock-Pot Mexican Street Corn Soup in an airtight container in the refrigerator for up to 5 days.
How to Reheat Slow Cooker Mexican Street Corn Soup
Reheat individual portions in the microwave on high for 2-3 minutes, stirring halfway through. Reheat larger portions in a large saucepan on the stove over medium heat. You may add a little milk or water to thin the soup just a bit if necessary. Stir the soup frequently until heated through, then serve.
Printable Recipe for Crock-Pot Mexican Street Corn Soup
Slow Cooker Mexican Street Corn Soup Recipe
Equipment
- 6-quart or larger Crock-Pot or other slow cooker
- Food processor
Ingredients
- 4 cups corn kernels divided
- 3 cups chicken broth divided
- 1 7-ounce can chipotle peppers in adobo sauce
- 2 russet potatoes peeled and cubed
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 6 bacon strips cooked and chopped
- 1 cup queso fresco crumbles
Optional Garnishes:
- extra queso fresco crumbles
- extra crumbled bacon
- chopped green onion
- fresh chopped cilantro
- fresh chopped parsley
Instructions
- In a food processor, blend 1 cup of corn, 1 cup of chicken broth, and the chipotle peppers with adobo sauce.
- Add the remaining corn and broth along with the potatoes, onion, bell pepper, cumin, chili powder, garlic, oregano, salt, and pepper to the Crock-Pot. Add the mixture from the food processor and stir everything well.
- Cover and cook on high for 3.5 hours.
- In a small bowl, mix together the flour and heavy cream, until the flour has dissolved, and add it to the Crock-Pot. Add the bacon and queso fresco crumbles to the pot as well and cook for 30 more minutes.
- Stir the pot before serving. Garnish if desired with cheese or bacon crumbles, green onion, cilantro, or parsley.
Nutrition
More Crock-Pot Soup Recipes
Crock-Pot Cajun Potato and Sausage Soup
Crock-Pot Corn Chowder with Ham
Slow Cooker Split Pea Soup Recipe
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