Slow Cooker Mexican Street Corn Soup Recipe

Mexican Street Corn Soup cooked in the Crock-Pot

Slow Cooker 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.

Prep Time10

Cook Time4

Course: Dinner, Main Course

Cuisine: Mexican Inspired

Keyword: Crock-Pot Mexican Street Corn Soup Recipe, Slow Cooker Mexican Street Corn Soup Recipe

Servings: servings

Calories: 346kcal

Author: Carolyn

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.

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