Slow Cooker Mexican Street Corn Soup
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Sweet corn, creamy broth, and smoky chipotle come together in this rich, chowder-style slow cooker Mexican street corn soup. It’s the ultimate cozy dinner!
Crockpot Mexican Street Corn Soup
This slow cooker Mexican street corn soup is loaded with corn, potatoes, bacon, and just the right hint of heat in every bite. It’s everything you love about Mexican street corn, turned into a thick and creamy chowder-style soup in the crockpot.
It’s the perfect balance of comfort and spice, like my slow cooker sausage potato soup or crock pot crack potato soup, but with a fun, south-of-the-border twist.
Ingredient Notes
Find the full recipe with printable directions.
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- Corn: You can use fresh, frozen, or canned corn, whatever you have on hand. Fresh corn adds the best flavor, but frozen makes it easy to toss in straight from the bag.
- Chipotle peppers in adobo: These bring the smoky, spicy flavor that makes the soup so unique.
- Potatoes: Russet potatoes help give the soup it’s thick, creamy texture once cooked down but Yukon Gold or red potatoes work if that is what you have.
- Bacon: Adds richness and a little crunch. Cook and chop it before adding to the slow cooker near the end.
- Queso fresco: Crumbled on top for that signature Mexican street corn flavor. Cotija or feta work as easy swaps.
- Heavy cream and flour: Whisked together, they thicken the soup and make it extra creamy.
- Seasonings: Cumin, chili powder, oregano, garlic, salt, and pepper bring warmth and depth to the flavor.
- Chicken broth: Low-sodium broth can help control the saltiness of this soup but any broth you have on hand will work.
- Onion and bell pepper: These aromatics cook down to add sweetness and balance the smoky spice.
How to Make Slow Cooker Mexican Street Corn Soup
Start by blending 1 cup of corn, 1 cup of chicken broth, and the chipotle peppers with adobo sauce in a food processor until smooth and creamy. This adds that smoky depth and a little kick of heat to the base of the soup.
Pour the mixture into your slow cooker along with the remaining corn, chicken broth, potatoes, onion, bell pepper, cumin, chili powder, garlic, oregano, salt, and pepper. Give everything a good stir to combine, then cover and cook on high for about 3½ hours.
Once the potatoes are tender, in a small bowl, whisk together the flour and heavy cream until smooth, then stir it into the soup. Add the bacon and queso fresco, cover again, and cook for another 30 minutes until the soup thickens and turns extra creamy.
Give everything a good stir before serving, then ladle into bowls, add toppings and enjoy!
Recipe Tips
- Adjust the spice: This soup does have some heat from the chipotle peppers. For a milder flavor, use only half the can or skip them altogether and add 1/4 – 1/2 teaspoon smoked paprika.
- Choose your corn: Fresh, frozen, or canned all work here. If using canned, you’ll need about three 15-ounce cans, drained.
- Thick and creamy: Don’t skip the flour and cream mixture, it’s what gives the slow cooker Mexican street corn soup a rich, chowder-like texture.
- Cheese swap: Cotija or feta are great alternatives if you can’t find queso fresco.
- Garnish with toppings: Add a pop of color and texture with extra crumbled bacon, queso fresco, chopped green onions, or fresh cilantro or fresh parsley. A little squeeze of lime juice on top adds brightness too.
- Serve: Serve crockpot Mexican street corn soup with a slice of cornbread or a side salad.
More Soup Recipes
Slow Cooker Mexican Street Corn Soup
Ingredients
- 4 cups corn , divided
- 3 cups chicken broth , divided
- 2 Russet potatoes , peeled and cubed
- 6 bacon strips , cooked and chopped
- 1 medium yellow onion , diced
- 1 red bell pepper , diced
- 1 cup heavy cream
- 1 cup queso fresco crumble
- 1 7 ounce can chipotle peppers in adobo sauce
- 3 Tablespoons all-purpose flour
- 1 Tablespoon ground cumin
- 1 Tablespoon chili powder
- 2 teaspoons garlic , minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Garnishes: Extra Queso Fresco Crumbles, Extra Crumbled Bacon, Chopped Green Onion, Fresh Chopped Cilantro
Instructions
- Blend the flavor base. In a food processor, blend 1 cup of corn, 1 cup of chicken broth, and the chipotle peppers with their adobo sauce until smooth and creamy. This gives the soup its signature smoky kick.
- Load up the slow cooker. Add the blended mixture to your slow cooker along with the remaining corn, chicken broth, potatoes, onion, bell pepper, cumin, chili powder, garlic, oregano, salt, and pepper. Give everything a good stir so the spices are evenly distributed.
- Let it simmer. Cover and cook on high for about 3½ hours, until the potatoes are tender and the flavors have blended together.
- Thicken and finish. In a small bowl, whisk together the flour and heavy cream until smooth. Pour that into the slow cooker, then stir in the crumbled bacon and queso fresco. Cook for another 30 minutes so the soup thickens into a rich, creamy chowder.
- Serve. Give the soup a good stir before serving. Ladle into bowls and top with your favorite garnishes.
Notes
FAQs
Absolutely. Cook on low for about 6 hours until the potatoes are tender and the flavors have come together beautifully.
Yes! Combine all of the ingredients except the flour, cream, bacon, and cheese. Cook on high pressure for 10 minutes, then quick release the pressure. Stir in the flour and cream mixture, bacon, and queso fresco, then let it rest for a few minutes to thicken.
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave until warm.
I don’t recommend freezing this soup. The creamy base tends to separate and lose its smooth texture once thawed.
