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Bowl of Mexican street corn soup topped with crispy bacon, queso fresco, and green onions, with red bell pepper and corn kernels in the background.
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Slow Cooker Mexican Street Corn Soup

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!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Soup
Cuisine: Mexican
Keyword: slow cooker mexican street corn soup
Servings: 6
Author: Sarah Hayes

Equipment

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

Storage: This soup keeps well in the fridge for up to 5 days. I don’t recommend freezing, it tends to lose its creamy texture.
Spice note: This recipe does bring the heat! For a milder version, use only half the can of chipotle peppers, or leave them out completely for no heat.