Introduction: Craving a Creamy, Zesty Soup with Bold Mexican Flavors?
Ever wanted to capture the vibrant taste of Mexican street corn in a warm, comforting bowl? Mexican Street Corn Chowder is your answer! This slow-cooker recipe blends sweet corn, smoky bacon, and spicy chiles with a creamy, lime-infused broth, inspired by elote (Mexican street corn). Perfect for cozy dinners, gatherings, or a unique twist on soup night, it’s a flavor-packed dish that’s easy to make. Ready to create a healthy, delicious chowder that’s sure to impress? Let’s dive into this irresistible recipe!
Overview: Why Mexican Street Corn Chowder is Special
Mexican Street Corn Chowder is a delightful fusion of Mexican street food flavors and classic chowder comfort. It’s a slow-cooker dish that’s low-effort but high-reward, with a rich, creamy texture and bold spices. Here’s why it’s so special:
- Time Requirement: About 20 minutes prep, 3.5-4 hours cooking on Low, for a total of around 4-4.5 hours (mostly hands-off).
- Difficulty Level: Easy! Perfect for beginners or anyone wanting a flavorful, set-it-and-forget-it meal.
- Why It’s Unique: The chowder captures the essence of elote with corn, lime, and chipotle, while bacon adds smokiness and cream creates a velvety texture. The slow cooker melds the flavors, and optional pureeing lets you customize the consistency.
This recipe is hearty, versatile, and can be made healthier with simple tweaks. Let’s get cooking!
Essential Ingredients
This recipe serves 6-8 and uses fresh and pantry ingredients to create a bold, creamy chowder. Here’s what you’ll need for the original (1x) recipe:
- For the Chowder Base:
- 10 ears fresh corn (about 5-1/2 cups kernels)
- 1-1/4 to 2 cups water (to combine with corn “milk”)
- 6 bacon strips, chopped
- 2 small onions, chopped
- 2 small green peppers, chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 teaspoon ground chipotle pepper
- 2 teaspoons salt
- 3/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 cup heavy whipping cream
- 1 medium lime, zested and juiced
- Optional Toppings:
- Fresh cilantro
- Lime wedges
- Sliced jalapeño
- Chopped bell pepper
- Crumbled cotija cheese
Why These Ingredients Matter
- Fresh Corn: The star of the dish, providing sweet, juicy kernels and “milk” for natural creaminess.
- Water: Combines with corn “milk” to create a flavorful cooking liquid.
- Bacon: Adds smoky, savory depth to balance the sweetness of corn.
- Onions, Green Peppers, Jalapeño: Form a savory, slightly spicy veggie base.
- Chipotle, Cumin, Salt, Pepper: Bring smoky, warm, and bold Mexican-inspired flavors.
- Heavy Whipping Cream: Creates a rich, velvety texture.
- Lime Zest and Juice: Add bright, tangy freshness, mimicking elote’s signature zing.
- Optional Toppings: Enhance the dish with fresh, crunchy, and creamy accents.
Substitutions and Variations
- Corn: Use 5-1/2 cups frozen or canned corn (drained) if fresh isn’t available; skip the “milking” step and use 2 cups water or broth.
- Bacon: Swap with turkey bacon, pancetta, or omit for vegetarian (use 2 tablespoons olive oil for sautéing).
- Jalapeño: Replace with milder green chiles or increase for more heat.
- Heavy Cream: Use half-and-half, whole milk, or a dairy-free cream alternative for a lighter or vegan version.
- Chipotle: Substitute with smoked paprika or chili powder for a different smoky note.
- Gluten-Free: Naturally gluten-free, but check bacon and toppings for additives.
- Vegetarian: Skip bacon and use vegetable broth instead of water; add smoked paprika for smokiness.
- Spicy Kick: Add 1/4 teaspoon cayenne or extra jalapeño for more heat.
Step-by-Step Instructions
Making Mexican Street Corn Chowder is simple, with the slow cooker doing most of the work. Follow these steps for a perfect chowder every time!
Step 1: Prep Your Ingredients
- Prep Corn: Cut kernels off 10 ears of fresh corn (about 5-1/2 cups). Run the back of a knife over each cob to extract the “milk.” Combine corn “milk” with enough water to equal 2 cups.
- Chop Veggies: Chop 2 small onions, 2 small green peppers, and 1 jalapeño (seeded and finely chopped).
- Prep Bacon: Chop 6 bacon strips.
- Zest and Juice Lime: Zest and juice 1 medium lime.
Tip: Prep ingredients ahead to make assembly quick and easy.
Step 2: Cook the Bacon and Veggies
- Cook Bacon: In a large skillet over medium heat, cook chopped bacon until crisp, 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Reserve 2 tablespoons bacon drippings in the skillet; discard the rest.
- Sauté Veggies: Add chopped onions, green peppers, and jalapeño to the skillet with drippings. Cook over medium-high heat, stirring, until soft, 3-4 minutes.
- Add Seasonings: Stir in 1 teaspoon ground chipotle pepper, 2 teaspoons salt, 3/4 teaspoon ground cumin, and 1/4 teaspoon pepper. Cook for 1 minute to toast spices.
Tip: Toasting spices enhances their flavor, giving the chowder depth.
Step 3: Assemble in the Slow Cooker
- Add Ingredients: Place corn kernels and 2 cups corn “milk”/water mixture in a 5-quart slow cooker. Add the sautéed veggie mixture and reserved bacon.
- Cook: Cover and cook on Low for 3.5-4 hours, until corn is tender and the chowder has thickened slightly.
Tip: Stir halfway through if possible to ensure even cooking.
Step 4: Finish the Chowder
- Add Cream and Lime: Stir in 1 cup heavy whipping cream, lime zest, and lime juice until combined.
- Optional Pureeing: For a smoother texture, use an immersion blender to puree the chowder to your desired consistency (fully smooth, partially chunky, or leave as is).
Tip: Pureeing part of the chowder creates a creamy texture while keeping some corn kernels for bite.
Step 5: Serve
- Ladle chowder into bowls, top with reserved bacon, and garnish with optional toppings like fresh cilantro, lime wedges, sliced jalapeño, chopped bell pepper, or crumbled cotija cheese.
Assembly: Building the Perfect Mexican Street Corn Chowder
Assembling Mexican Street Corn Chowder is all about layering bold flavors in the slow cooker for a cozy, vibrant dish. Here’s how to put it together:
- Prep the Corn: Use fresh corn and its “milk” for authentic sweetness and creaminess.
- Build the Base: Sauté bacon and veggies with spices for a smoky, savory foundation.
- Slow Cook: Let the slow cooker meld the flavors into a thick, hearty chowder.
- Finish with Zest: Add cream and lime for a rich, tangy finish, and garnish with fresh toppings.
Presentation Tips:
- Serve in deep bowls to showcase the creamy chowder and colorful garnishes.
- Garnish generously with cotija cheese, cilantro, and a lime wedge for an elote-inspired look.
- Pair with warm tortillas, cornbread, or a simple salad for a complete meal.
- Use colorful or rustic bowls to highlight the chowder’s vibrant hues.
Storage and Make-Ahead Tips
Mexican Street Corn Chowder is great for leftovers or prepping ahead. Here’s how to keep it fresh:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat with a splash of broth or water, about 5-7 minutes, or microwave for 1-2 minutes per serving.
- Make-Ahead Tips:
- Ingredients: Prep corn, chop veggies, and cook bacon up to 1 day ahead; store in the fridge.
- Partial Prep: Sauté veggies and bacon ahead, refrigerate, and add to the slow cooker with corn and liquid when ready.
- Freezing: Freeze chowder (without cream) for up to 2 months. Thaw in the fridge, reheat, and stir in cream before serving.
Tip: Store toppings separately to maintain their freshness and crunch.
Recipe Variations
Mexican Street Corn Chowder is versatile and easy to customize. Here are some fun twists to try:
- Spicy Version: Increase jalapeño to 2 or add 1/4 teaspoon cayenne for extra heat.
- Vegetarian: Skip bacon, use vegetable broth instead of water, and sauté veggies in olive oil with 1/2 teaspoon smoked paprika.
- Cheesy Chowder: Stir in 1/2 cup shredded cheddar or Monterey Jack with the cream.
- Seafood Twist: Add shrimp or crab in the last 10 minutes of cooking for a coastal flair.
- Low-Fat: Use half-and-half or evaporated milk instead of heavy cream.
- Instant Pot: Sauté bacon and veggies in the Instant Pot, add remaining ingredients (except cream), and cook on High Pressure for 10 minutes. Stir in cream after releasing pressure.
Tip: Keep the lime and chipotle for that authentic Mexican street corn vibe.
Conclusion: Savor Your Mexican Street Corn Chowder!
You’ve just made Mexican Street Corn Chowder—a healthy, cozy, and flavor-packed dish that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and brings the bold taste of elote to your table. Whether you enjoy it with a sprinkle of cotija or a squeeze of lime, it’s sure to warm hearts and taste buds. Grab a bowl, pile on the toppings, and dive into the creamy, zesty goodness. What’s your favorite chowder topping? Share your ideas in the comments, and happy cooking!
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Mexican Street Corn Chowder
Description
Ever wanted to capture the vibrant taste of Mexican street corn in a warm, comforting bowl? Mexican Street Corn Chowder is your answer! This slow-cooker recipe blends sweet corn, smoky bacon, and spicy chiles with a creamy, lime-infused broth, inspired by elote (Mexican street corn).
Ingredients
This recipe serves 6-8 and uses fresh and pantry ingredients to create a bold, creamy chowder. Here’s what you’ll need for the original (1x) recipe:
- For the Chowder Base:
- 10 ears fresh corn (about 5–1/2 cups kernels)
- 1–1/4 to 2 cups water (to combine with corn “milk”)
- 6 bacon strips, chopped
- 2 small onions, chopped
- 2 small green peppers, chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 teaspoon ground chipotle pepper
- 2 teaspoons salt
- 3/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 cup heavy whipping cream
- 1 medium lime, zested and juiced
- Optional Toppings:
- Fresh cilantro
- Lime wedges
- Sliced jalapeño
- Chopped bell pepper
- Crumbled cotija cheese
Why These Ingredients Matter
- Fresh Corn: The star of the dish, providing sweet, juicy kernels and “milk” for natural creaminess.
- Water: Combines with corn “milk” to create a flavorful cooking liquid.
- Bacon: Adds smoky, savory depth to balance the sweetness of corn.
- Onions, Green Peppers, Jalapeño: Form a savory, slightly spicy veggie base.
- Chipotle, Cumin, Salt, Pepper: Bring smoky, warm, and bold Mexican-inspired flavors.
- Heavy Whipping Cream: Creates a rich, velvety texture.
- Lime Zest and Juice: Add bright, tangy freshness, mimicking elote’s signature zing.
- Optional Toppings: Enhance the dish with fresh, crunchy, and creamy accents.
Substitutions and Variations
- Corn: Use 5-1/2 cups frozen or canned corn (drained) if fresh isn’t available; skip the “milking” step and use 2 cups water or broth.
- Bacon: Swap with turkey bacon, pancetta, or omit for vegetarian (use 2 tablespoons olive oil for sautéing).
- Jalapeño: Replace with milder green chiles or increase for more heat.
- Heavy Cream: Use half-and-half, whole milk, or a dairy-free cream alternative for a lighter or vegan version.
- Chipotle: Substitute with smoked paprika or chili powder for a different smoky note.
- Gluten-Free: Naturally gluten-free, but check bacon and toppings for additives.
- Vegetarian: Skip bacon and use vegetable broth instead of water; add smoked paprika for smokiness.
- Spicy Kick: Add 1/4 teaspoon cayenne or extra jalapeño for more heat.
Instructions
Step 1: Prep Your Ingredients
- Prep Corn: Cut kernels off 10 ears of fresh corn (about 5-1/2 cups). Run the back of a knife over each cob to extract the “milk.” Combine corn “milk” with enough water to equal 2 cups.
- Chop Veggies: Chop 2 small onions, 2 small green peppers, and 1 jalapeño (seeded and finely chopped).
- Prep Bacon: Chop 6 bacon strips.
- Zest and Juice Lime: Zest and juice 1 medium lime.
Tip: Prep ingredients ahead to make assembly quick and easy.
Step 2: Cook the Bacon and Veggies
- Cook Bacon: In a large skillet over medium heat, cook chopped bacon until crisp, 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Reserve 2 tablespoons bacon drippings in the skillet; discard the rest.
- Sauté Veggies: Add chopped onions, green peppers, and jalapeño to the skillet with drippings. Cook over medium-high heat, stirring, until soft, 3-4 minutes.
- Add Seasonings: Stir in 1 teaspoon ground chipotle pepper, 2 teaspoons salt, 3/4 teaspoon ground cumin, and 1/4 teaspoon pepper. Cook for 1 minute to toast spices.
Tip: Toasting spices enhances their flavor, giving the chowder depth.
Step 3: Assemble in the Slow Cooker
- Add Ingredients: Place corn kernels and 2 cups corn “milk”/water mixture in a 5-quart slow cooker. Add the sautéed veggie mixture and reserved bacon.
- Cook: Cover and cook on Low for 3.5-4 hours, until corn is tender and the chowder has thickened slightly.
Tip: Stir halfway through if possible to ensure even cooking.
Step 4: Finish the Chowder
- Add Cream and Lime: Stir in 1 cup heavy whipping cream, lime zest, and lime juice until combined.
- Optional Pureeing: For a smoother texture, use an immersion blender to puree the chowder to your desired consistency (fully smooth, partially chunky, or leave as is).
Tip: Pureeing part of the chowder creates a creamy texture while keeping some corn kernels for bite.
Step 5: Serve
- Ladle chowder into bowls, top with reserved bacon, and garnish with optional toppings like fresh cilantro, lime wedges, sliced jalapeño, chopped bell pepper, or crumbled cotija cheese.
FAQs
Q: Is Mexican Street Corn Chowder healthy?
A: It’s high in fiber from corn and veggies and protein from bacon, but the cream adds fat. Use half-and-half or skip bacon for a lighter option, and pair with a salad for balance.
Q: Can I use frozen or canned corn?
A: Yes! Use 5-1/2 cups frozen or canned (drained) corn and 2 cups water or broth instead of fresh corn and “milk.”
Q: How spicy is this chowder?
A: The jalapeño and chipotle give a mild to moderate heat. Use less chipotle or skip jalapeño for milder flavor, or add more for a spicier kick.
Q: Can I make this in a stovetop pot?
A: Yes! Sauté bacon and veggies in a large pot, add corn, liquid, and seasonings, and simmer for 30-40 minutes. Stir in cream and lime at the end.
Q: Can I make this vegetarian?
A: Yes! Omit bacon, use vegetable broth, and sauté veggies in olive oil with 1/2 teaspoon smoked paprika for smokiness.
Q: Can I freeze Mexican Street Corn Chowder?
A: Freeze without cream for up to 2 months. Thaw in the fridge, reheat, and stir in cream before serving to maintain texture.