There’s just something about a big bowl of Slow Cooker Mexican Street Corn Chowder that feels like a celebration, no matter the season. It’s creamy, smoky, slightly sweet from fresh corn, and every spoonful is bursting with bold, irresistible flavors—exactly the kind of cozy comfort food you’ll crave again and again!
Why You’ll Love This Recipe
- All-Day Flavor, Effortless Prep: The slow cooker does all the work, melding vibrant Mexican flavors into a rich, creamy chowder while you go about your day.
- Smoky, Creamy, & Satisfying: Sweet corn, chipotle, crispy bacon, and tangy cotija come together for a perfect balance of textures and flavors.
- Easily Customizable: You can make this chowder vegetarian, adjust the spice level, or play with fun toppings to suit any crowd.
- Meal Prep Hero: Leftovers reheat beautifully for next-day work lunches or a quick, cozy dinner!
Ingredients You’ll Need
You’ll be surprised how everyday ingredients can create such incredible depth of flavor! Each addition—whether it’s the sweet corn or the smoky chipotle—brings the unmistakable taste, aroma, and color of authentic Mexican street corn straight into your slow cooker.
- Chipotle peppers in adobo: These bring gentle heat and loads of smoky depth; a must for that signature flavor.
- Fresh corn on the cob: Cutting kernels off the cob gives unbeatable sweetness and pop; frozen corn works, too!
- Chicken broth: The rich, savory base that marries all the other ingredients together—go for low-sodium to control salt.
- Yellow onion & red bell pepper: They become tender and fragrant in the slow cooker, adding sweetness and color.
- Garlic: Minced fresh for the deepest flavor lift.
- Russet potatoes: These starchy cubes help thicken the chowder, giving it that hearty “stick-to-your-ribs” feel.
- Ancho chile powder, cumin, oregano: These spices make the chowder taste warm, complex, and totally irresistible.
- Kosher salt & black pepper: Season to taste, keeping it perfectly balanced.
- Heavy cream: Poured in at the end for velvety richness—don’t skip if you love a creamy finish!
- All-purpose flour: Whisked with the cream, it thickens the chowder just right.
- Bacon: Crispy, smoky bacon brings extra flavor and some irresistible crunch on top.
- Cotija or feta cheese crumbles: Cotija is classic street corn, but feta makes a tangy, salty substitute.
- Optional toppings: Try chives, green onion, cilantro, jalapeño, even diced avocado, lime, or an extra hit of bacon!
Variations
The best part about this Slow Cooker Mexican Street Corn Chowder? It’s endlessly customizable! Don’t be afraid to make it your own—there are so many ways to tweak this recipe for different tastes, occasions, and dietary needs.
- Vegetarian Version: Use vegetable broth instead of chicken and skip the bacon—you’ll still get a chowder bursting with flavor!
- Make it Spicier: Double the chipotles, toss in a diced jalapeño, or add a sprinkle of cayenne if you like it hot.
- Lighter Cream: Swap heavy cream for half-and-half or whole milk for a lighter (but still creamy) finish.
- Roasted Corn: Char your corn kernels under the broiler or over high heat before adding for extra roasted flavor.
- Dairy-Free: Use coconut cream and dairy-free cheese or just skip the cheese topping—still so comforting!
How to Make Slow Cooker Mexican Street Corn Chowder
Step 1: Puree the Chipotles and Corn
Add the chipotle peppers, about 1 cup of the corn kernels, and 1 cup of the chicken broth to your blender or use an immersion blender. Blend until the mixture is mostly smooth; this pureed base is the secret behind the chowder’s body, silkiness, and signature smoky punch.
Step 2: Layer the Vegetables and Seasonings
Now add the rest of the corn, onion, red bell pepper, garlic, potatoes, ancho chile powder, cumin, oregano, salt, pepper, and the remaining chicken broth to your slow cooker. Pour in the chipotle-corn puree and give everything a quick stir so those flavors can start getting cozy right away.
Step 3: Slow Cook Until Tender
Cover the slow cooker and cook on high for 4 hours or low for 8 hours. The potatoes and corn will become meltingly tender, while the flavors meld together to create an ultra-comforting, Tex-Mex-inspired chowder base.
Step 4: Thicken and Add the Creaminess
In a small bowl, whisk the flour into the heavy cream until smooth—no lumps! Pour this mixture into the chowder, stirring well. Add the bacon and cotija cheese (reserving some for topping, if you like), then cover and cook for an additional 30 minutes. The result? Velvety, luscious chowder with a wonderful smoky edge.
Step 5: Serve and Garnish
Ladle your Slow Cooker Mexican Street Corn Chowder into bowls while it’s still piping hot. Pile on your favorite toppings—extra cheese, bacon, scallions, cilantro, a squeeze of lime, avocado—you name it! The toppings add freshness, color, and texture to every spoonful.
Pro Tips for Making Slow Cooker Mexican Street Corn Chowder
- Corn Kernel Magic: For extra sweetness and snap, use corn fresh off the cob when it’s in season—even those little bits of cob “milk” add flavor!
- Blend Your Base: Pureeing part of the corn and chipotle isn’t just about texture; it infuses every bite with smoky, spicy undertones you can’t achieve by stirring them in whole.
- Crisp the Bacon Separately: Always cook bacon until extra crispy before stirring it in—it keeps its crunch and lends little pops of smokiness, even after slow cooking.
- Finishing Touches: Add the cream and cheese at the end to avoid curdling and to keep the chowder velvety-smooth.
How to Serve Slow Cooker Mexican Street Corn Chowder
Garnishes
The right toppings can make your Slow Cooker Mexican Street Corn Chowder feel like a full-on fiesta! Scatter on handfuls of fresh cilantro, sliced green onions, extra cotija cheese, crispy bacon, jalapeños, or a dollop of lime-spritzed sour cream. Each adds color, freshness, and that classic ‘elote’ vibe!
Side Dishes
This chowder’s creamy, hearty goodness goes so well with warm corn tortillas, a basket of cheesy quesadillas, or a bright, crunchy salad with radishes and lime. If you want to keep things cozy, serve with skillet cornbread or classic tortilla chips for dipping!
Creative Ways to Present
Ladle the chowder into colorful bowls or rustic mugs for easy eating, or serve in little shooters for a fun appetizer. For a truly “street corn” presentation, garnish each bowl with a mini wooden skewer of grilled corn, a wedge of lime, and plenty of toppings at the table—everyone can dress up their bowl just the way they like!
Make Ahead and Storage
Storing Leftovers
Let any leftover Slow Cooker Mexican Street Corn Chowder cool completely, then transfer to airtight containers. It keeps perfectly in the fridge for up to 4 days—the flavors even deepen as it sits!
Freezing
This chowder freezes surprisingly well! Ladle into freezer-safe containers (leave a little space for expansion) and freeze for up to 2 months. Thaw overnight in the fridge before reheating—just remember, the texture may be a bit less creamy after freezing but is still absolutely delicious.
Reheating
For best results, reheat your chowder gently over medium-low heat, stirring often. You may want to add a splash of broth or milk to bring back the creamy consistency. If you’re microwaving, use a lower power setting and stir halfway through.
FAQs
-
Can I use frozen corn instead of fresh ears?
Absolutely! While fresh corn adds unbeatable sweetness and texture, frozen corn works beautifully in this recipe. Just substitute an equal amount (about 4 cups) and add directly to the slow cooker—no need to thaw first.
-
How spicy is this Slow Cooker Mexican Street Corn Chowder?
With two chipotle peppers, the chowder has a gentle, smoky warmth that most people find mild. If you’re sensitive to heat, start with one chipotle and add more to taste. For bolder spice, add a little extra or include sliced jalapeños in the pot!
-
What can I substitute for cotija cheese?
If you can’t find cotija, crumbled feta is a fantastic substitute. Both offer that salty, tangy pop typical of Mexican street corn. You can also use queso fresco—just be sure to crumble it well!
-
Can I make Slow Cooker Mexican Street Corn Chowder in advance?
Yes! This chowder tastes just as good—or even better—the next day since the flavors deepen overnight. Prepare completely, cool, and refrigerate, then gently reheat before serving. Just add your garnishes fresh!
Final Thoughts
If you’re ready to bring the joy of Mexican street food right to your kitchen, this Slow Cooker Mexican Street Corn Chowder is the perfect place to start. It’s warm, festive, and almost guaranteed to disappear fast—so grab your slow cooker and dive into a bowl of pure comfort!
PrintSlow Cooker Mexican Street Corn Chowder Recipe
- Prep Time: 20 mins
- Cook Time: 4 hrs 30 mins
- Total Time: 4 hrs 50 mins
- Yield: 10 servings 1x
- Category: Slow Cooking
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Slow Cooker Mexican Street Corn Chowder is a hearty and flavorful soup that brings the delicious street corn flavors into a comforting chowder. Creamy, smoky, and packed with tender potatoes, this chowder is a perfect meal for any day.
Ingredients
For the Corn Chowder:
- 2 chipotle peppers in adobo, chopped
- 5–6 ears corn, shucked and kernels cut off of the cob (roughly 4 cups corn kernels), divided
- 3 cups chicken broth, divided
- 1 small yellow onion, chopped
- 1 small red bell pepper, chopped
- 3 cloves garlic, minced
- 2 russet potatoes, peeled and cubed
- 2 teaspoons ancho chile powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- Kosher salt and black pepper, to taste
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 6 slices bacon, cooked and chopped
- 1 cup cotija or feta cheese crumbles
Optional Toppings:
- Chopped chives or green onions
- Chopped cilantro
- Sliced jalapeno
- Additional cotija and bacon
- Sour cream
- Lime wedges
- Diced avocado
Instructions
- Prepare Chipotle Puree: Use an immersion blender or regular blender to puree the chipotles in adobo, 1 cup of corn, and 1 cup of chicken broth. Set aside.
- Cook Corn Chowder: In the slow cooker, combine all remaining ingredients except for heavy cream, flour, bacon, cotija, and toppings. Add the chipotle puree. Stir, cover, and cook for 4 hours on high or 8 hours on low.
- Thicken Chowder: Whisk together flour and heavy cream until smooth. Pour into the slow cooker, add bacon and cheese crumbles, reserving some for topping if desired. Cover and cook for an additional 30 minutes.
- Serve: Ladle the chowder into bowls and top with your choice of toppings like chives, cilantro, jalapeno, cotija, bacon, sour cream, lime wedges, and avocado. Serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 65mg