Bring the vibrant flavors of a Mexican street food classic into your kitchen with this creamy and smoky Mexican Street Corn Chowder. Loaded with fresh corn, chipotle peppers, and topped with crumbled cheese and bacon, this rich soup is the perfect comfort meal. The blend of spices and toppings adds a depth of flavor that will have everyone asking for seconds.

With its creamy base and customizable toppings, this chowder offers a delightful balance of spice, sweetness, and savoriness. It’s an ideal dish for a family gathering, a cozy night in, or simply when you crave Mexican-inspired comfort food.

Key Ingredients in Mexican Street Corn Chowder

Fresh corn kernels – The star of the dish, bringing natural sweetness and a slight crunch.

Chipotle peppers in adobo – Adds a smoky heat that balances perfectly with the creamy texture.

Russet potatoes – Provide a hearty, satisfying texture while thickening the chowder.

Heavy cream – Lends a velvety richness, making the soup luxurious and comforting.

Cotija or feta cheese – Crumbled over the top for a salty tang that contrasts with the sweet corn.

Crispy bacon – For a smoky, savory crunch that elevates every spoonful.

Steps to Create Your Mexican Street Corn Chowder

Bring it all together with these simple steps:

Blend the base: Puree chipotle peppers, corn kernels, and chicken broth into a smooth, smoky mixture.

Slow cook the vegetables: Add corn, potatoes, onions, garlic, and bell pepper to a slow cooker, seasoning with ancho chile powder, cumin, and oregano.

Create the creamy finish: Whisk heavy cream with flour and stir it in to thicken the soup, adding crumbled bacon and cheese.

Serve and garnish: Dish up warm, topping with cilantro, more bacon, cheese, and a squeeze of lime for a fresh finish.

Recipe Tips & Variations

This Mexican Street Corn Chowder is endlessly adaptable. Add toppings like diced avocado, sour cream, or jalapeños to customize the heat and texture. For a smokier flavor, consider using grilled corn or a dash of smoked paprika in place of some of the ancho chile powder. Vegetarian? Swap the chicken broth for vegetable broth and omit the bacon for a delicious meat-free version.

Storing Your Mexican Street Corn Chowder

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the chowder gently over the stove, stirring frequently to maintain the creamy texture. If you want to freeze the soup, do so before adding the cream mixture. Thaw overnight in the fridge and stir in the cream when reheating for the best results.

Mexican Street Corn Recipe

This rich and flavorful Mexican Street Corn Chowder combines the smoky heat of chipotle peppers with the sweetness of fresh corn and creamy textures. Topped with crumbled cheese and crispy bacon, this chowder is perfect for a hearty meal with vibrant Mexican-inspired flavors.

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Gericht: Soup

Land: Mexican

Keyword: Mexican Street Corn Recipe

Gesamtzeit: 4 50

Zutaten

3 cups chicken broth divided
2 chipotle peppers in adobo chopped
5-6 ears corn shucked and kernels removed (approximately 4 cups), divided
1 small yellow onion finely chopped
2 russet potatoes peeled and cubed
3 cloves garlic minced
1 small red bell pepper chopped
1 cup heavy cream
2 teaspoons ancho chile powder
1 teaspoon dried oregano
2 teaspoons cumin
Kosher salt and black pepper to taste
3 tablespoons all-purpose flour
6 slices bacon cooked and crumbled
1 cup cotija or feta cheese crumbled
Optional toppings: chopped cilantro chopped chives or green onions, sliced jalapeños, extra cotija or bacon, sour cream, lime wedges, diced avocado, etc.

Anleitungen

Using either an immersion blender or a regular blender, blend together the chipotle peppers, 1 cup of corn kernels, and 1 cup of chicken broth until smooth. Set this mixture aside.
In a slow cooker, combine the remaining corn kernels, onion, potatoes, garlic, red bell pepper, ancho chile powder, cumin, oregano, and the rest of the chicken broth. Season with salt and black pepper to taste. Stir in the pureed corn mixture, cover the slow cooker, and cook on high for 4 hours or on low for 8 hours.
In a separate bowl, whisk together the flour and heavy cream until smooth. After the slow cooker has finished its main cooking cycle, stir this creamy mixture into the chowder. Add in the bacon and cheese crumbles, reserving a portion of both for garnish if desired. Cover and cook for an additional 30 minutes.
Serve the chowder warm, garnished with your choice of toppings such as cilantro, chives, extra bacon, or a squeeze of lime.

Notes

Feel free to customize the toppings to your preference to add extra freshness and texture.