Introduction: Craving a Creamy, Zesty Corn Chowder?
Want a warm, flavorful soup that’s perfect for cozy dinners, gatherings, or a taste of Mexican street food? Mexican Street Corn Chowder is the ultimate recipe! This slow-cooker dish captures the bold flavors of elote (Mexican street corn) with tender corn, smoky bacon, spicy peppers, and a creamy lime-infused broth. Topped with cilantro, cotija cheese, or jalapeños, it’s a crowd-pleaser that’s easy to make. Ready to create a vibrant, comforting bowl? Let’s dive into this delicious recipe!
Overview: Why Mexican Street Corn Chowder Is Special
Mexican Street Corn Chowder is a hearty, Tex-Mex-inspired soup that blends sweet corn, smoky spices, and creamy textures. The slow-cooker method makes it stand out. Here’s why it’s so special:
- Time Requirement: About 20 minutes prep, 5-7 minutes cooking bacon, 3-4 minutes sautéing veggies, 3.5-4 hours cooking on Low, for a total of about 4-4.5 hours.
- Difficulty Level: Easy! Simple prep, skillet, and slow-cooker steps make it great for beginners or busy cooks.
- Why It’s Unique: This chowder transforms the flavors of Mexican street corn into a cozy soup, using fresh corn “milked” from the cob for rich flavor. Bacon adds smokiness, while chipotle, cumin, and lime bring authentic elote vibes. The slow cooker melds the ingredients into a thick, comforting dish, and an optional puree creates a customizable texture. Perfect for casual meals or festive gatherings, it’s elevated with toppings like cotija cheese and cilantro.
This recipe is bold, versatile, and perfect for corn lovers or fans of Mexican cuisine. Let’s get cooking!
Essential Ingredients
This recipe serves 6-8 and uses fresh and pantry ingredients for a vibrant chowder. Here’s what you’ll need for the original (1x) recipe:
- For the Chowder:
- 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: Provides sweet, juicy kernels and “milk” for a rich base.
- Water: Combines with corn “milk” to create the broth.
- Bacon: Adds smoky, savory depth.
- Onions and Green Peppers: Contribute sweetness and crunch.
- Jalapeño: Brings mild heat for a spicy kick.
- Chipotle, Cumin, Pepper: Add smoky, earthy, and spicy Mexican flavors.
- Salt: Enhances overall taste.
- Heavy Cream: Creates a creamy, luxurious texture.
- Lime Zest and Juice: Add bright, tangy freshness.
- Toppings: Cilantro, cotija, and jalapeños mimic elote garnishes for authenticity.
Substitutions and Variations
- Corn: Use 5-1/2 cups frozen or canned corn (drained); add 1/2 cup cream or broth for “milk.”
- Bacon: Swap with turkey bacon or omit for vegetarian (use 2 tablespoons olive oil for sautéing).
- Onions: Use 1 teaspoon onion powder or 1 large onion.
- Green Peppers: Replace with red or yellow bell peppers.
- Jalapeño: Use 1/4 teaspoon cayenne or skip for less heat.
- Chipotle Pepper: Swap with 1 teaspoon smoked paprika or chili powder.
- Heavy Cream: Use half-and-half, coconut milk (for dairy-free), or Greek yogurt for lighter options.
- Lime: Substitute with lemon zest and juice.
- Gluten-Free: Naturally gluten-free; ensure bacon and toppings are gluten-free.
- Spicy Chowder: Add an extra jalapeño or 1/2 teaspoon chili powder.
- Vegetarian: Omit bacon, use vegetable broth instead of water, and add 1 cup diced zucchini.
Step-by-Step Instructions
Making Mexican Street Corn Chowder is straightforward, with fresh corn prep, a quick skillet step, and a slow-cooker finish. Follow these steps for a perfect dish!
Step 1: Prep Your Ingredients
- Shuck and clean 10 ears of fresh corn.
- Chop 6 bacon strips, 2 small onions, 2 small green peppers, and 1 jalapeño (seeded and finely chopped).
- Measure 1 teaspoon ground chipotle pepper, 2 teaspoons salt, 3/4 teaspoon ground cumin, 1/4 teaspoon pepper, 1 cup heavy whipping cream.
- Zest and juice 1 medium lime.
- Prep optional toppings: chop cilantro, slice jalapeño, chop bell pepper, crumble cotija cheese, and cut lime wedges.
Tip: Seed jalapeño to reduce heat; wear gloves to avoid irritation.
Step 2: Prep the Corn
- Cut Kernels: Using a sharp knife, cut kernels off the cobs (about 5-1/2 cups). Place kernels in a 5-quart slow cooker.
- Milk the Cobs: Rub the back of a knife or a spoon over each cob to extract the “milk” into a measuring cup. Add enough water to the corn “milk” to equal 2 cups. Pour liquid into the slow cooker with the kernels.
Tip: Use a bundt pan or bowl to catch kernels; “milking” adds rich corn flavor.
Step 3: Cook the Bacon and Veggies
- Cook Bacon: In a large skillet over medium heat, cook chopped bacon until crisp, 5-7 minutes, stirring occasionally. Remove with a slotted spoon and drain on paper towels.
- Reserve Drippings: Discard all but 2 tablespoons of bacon drippings from the skillet.
- Sauté Veggies: Add onions, green peppers, and jalapeño to the skillet. Cook over medium-high heat, stirring, until soft, 3-4 minutes.
- Add Seasonings: Stir in chipotle pepper, salt, cumin, and pepper. Cook for 1 minute, then transfer mixture to the slow cooker.
Tip: Stir veggies frequently to avoid burning; the seasonings should be fragrant when added.
Step 4: Slow Cook
- Cook on Low: Cover and cook on Low for 3.5-4 hours, until corn is tender and the mixture has thickened slightly.
Tip: Stir halfway through if possible; check at 3.5 hours to avoid overcooking.
Step 5: Finish the Chowder
- Add Cream and Lime: Stir in heavy whipping cream, lime zest, and lime juice.
- Optional Puree: For a smoother texture, use an immersion blender to puree the chowder to your desired consistency (fully smooth, partially chunky, or leave as is).
- Add Bacon: Stir in reserved bacon, reserving some for garnish if desired.
Tip: Blend carefully to avoid splattering; taste and adjust salt or lime juice if needed.
Step 6: Serve
- Ladle Chowder: Spoon chowder into bowls.
- Garnish: Sprinkle with reserved bacon and optional toppings like cilantro, sliced jalapeño, chopped bell pepper, crumbled cotija cheese, or serve with lime wedges.
- Serve: Enjoy hot with crusty bread, tortilla chips, or a side salad.
Tip: Serve immediately for the best texture; offer toppings in bowls for customization.
Assembly: Building the Perfect Mexican Street Corn Chowder
Assembling Mexican Street Corn Chowder is all about creating a creamy, smoky, and zesty soup with vibrant elote-inspired flavors. Here’s how to put it together:
- Prep Corn: Cut kernels and “milk” cobs for a rich base.
- Cook Bacon and Veggies: Add smoky and savory elements.
- Slow Cook: Meld flavors in the slow cooker.
- Finish with Cream: Add cream, lime, and bacon for richness.
- Garnish and Serve: Top with elote-style garnishes for a festive touch.
Presentation Tips:
- Serve in deep bowls to showcase the creamy broth, garnished with colorful toppings.
- Arrange toppings in small bowls for a DIY garnish station at gatherings.
- Pair with warm cornbread, tortilla strips, or a light cucumber salad.
- Use rustic ceramic bowls or a slow cooker insert for a cozy, family-style presentation.
Serving Suggestions
Mexican Street Corn Chowder is versatile and perfect for a variety of occasions. Here are some ideas to enjoy it:
- Cozy Dinner: Serve with crusty bread and a green salad for a hearty meal.
- Game-Day Appetizer: Offer as a dip with tortilla chips or a starter soup.
- Fiesta Party: Pair with tacos, guacamole, or margaritas for a Tex-Mex feast.
- Potluck Star: Bring in the slow cooker with toppings for a shareable dish.
- With Extras: Add a dollop of sour cream, avocado slices, or hot sauce.
Storage and Make-Ahead Tips
Mexican Street Corn Chowder is great for leftovers or prep-ahead convenience. Here’s how to keep it fresh:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat in a saucepan over medium heat, stirring with a splash of cream or water, about 5-7 minutes, or microwave for 1-2 minutes, stirring halfway.
- Make-Ahead Tips:
- Prep Ingredients: Cut corn, chop veggies, and cook bacon up to 1 day ahead; refrigerate separately.
- Assemble: Combine corn and liquid in the slow cooker insert (without cooking) up to 1 day ahead; refrigerate, then add veggies and cook as directed.
- Freezing: Freeze chowder (without cream or toppings) for up to 2 months. Thaw in the fridge, reheat, and add cream and lime before serving.
Tip: Store toppings like cotija and cilantro separately; reheat gently to avoid curdling cream.
Recipe Variations
Mexican Street Corn Chowder is versatile and easy to customize. Here are some fun twists to try:
- Spicy Chowder: Add an extra jalapeño or 1/2 teaspoon cayenne to the seasonings.
- Cheesy Chowder: Stir in 1/2 cup shredded cheddar or Monterey Jack with the cream.
- Gluten-Free: Naturally gluten-free; ensure bacon and toppings are gluten-free.
- Dairy-Free: Use coconut milk instead of cream and skip cotija or use a vegan cheese.
- Vegetarian Chowder: Omit bacon, use vegetable broth, and add 1 cup diced potatoes.
- Seafood Twist: Add 1 cup cooked shrimp or crabmeat before serving.
- Stovetop Option: Cook corn and liquid in a large pot over medium heat for 20 minutes, add sautéed veggies and seasonings, then simmer for 15-20 minutes before adding cream and lime.
Tip: Keep the corn-lime-chipotle base for the elote-inspired flavor.
Conclusion: Savor Your Mexican Street Corn Chowder!
You’ve just made Mexican Street Corn Chowder—a creamy, zesty, and bold soup that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a favorite for cozy nights or festive gatherings. Whether you top it with cotija cheese or spice it up with jalapeños, this chowder is sure to impress. Grab a spoon, dive into the elote-inspired goodness, and enjoy the Tex-Mex flavors. What’s your favorite chowder topping? Share your ideas in the comments, and happy cooking!
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Mexican Street Corn Chowder
Description
Want a warm, flavorful soup that’s perfect for cozy dinners, gatherings, or a taste of Mexican street food? Mexican Street Corn Chowder is the ultimate recipe! This slow-cooker dish captures the bold flavors of elote (Mexican street corn) with tender corn, smoky bacon, spicy peppers, and a creamy lime-infused broth.
Ingredients
- For the Chowder:
- 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: Provides sweet, juicy kernels and “milk” for a rich base.
- Water: Combines with corn “milk” to create the broth.
- Bacon: Adds smoky, savory depth.
- Onions and Green Peppers: Contribute sweetness and crunch.
- Jalapeño: Brings mild heat for a spicy kick.
- Chipotle, Cumin, Pepper: Add smoky, earthy, and spicy Mexican flavors.
- Salt: Enhances overall taste.
- Heavy Cream: Creates a creamy, luxurious texture.
- Lime Zest and Juice: Add bright, tangy freshness.
- Toppings: Cilantro, cotija, and jalapeños mimic elote garnishes for authenticity.
Substitutions and Variations
- Corn: Use 5-1/2 cups frozen or canned corn (drained); add 1/2 cup cream or broth for “milk.”
- Bacon: Swap with turkey bacon or omit for vegetarian (use 2 tablespoons olive oil for sautéing).
- Onions: Use 1 teaspoon onion powder or 1 large onion.
- Green Peppers: Replace with red or yellow bell peppers.
- Jalapeño: Use 1/4 teaspoon cayenne or skip for less heat.
- Chipotle Pepper: Swap with 1 teaspoon smoked paprika or chili powder.
- Heavy Cream: Use half-and-half, coconut milk (for dairy-free), or Greek yogurt for lighter options.
- Lime: Substitute with lemon zest and juice.
- Gluten-Free: Naturally gluten-free; ensure bacon and toppings are gluten-free.
- Spicy Chowder: Add an extra jalapeño or 1/2 teaspoon chili powder.
- Vegetarian: Omit bacon, use vegetable broth instead of water, and add 1 cup diced zucchini.
Instructions
Step 1: Prep Your Ingredients
- Shuck and clean 10 ears of fresh corn.
- Chop 6 bacon strips, 2 small onions, 2 small green peppers, and 1 jalapeño (seeded and finely chopped).
- Measure 1 teaspoon ground chipotle pepper, 2 teaspoons salt, 3/4 teaspoon ground cumin, 1/4 teaspoon pepper, 1 cup heavy whipping cream.
- Zest and juice 1 medium lime.
- Prep optional toppings: chop cilantro, slice jalapeño, chop bell pepper, crumble cotija cheese, and cut lime wedges.
Tip: Seed jalapeño to reduce heat; wear gloves to avoid irritation.
Step 2: Prep the Corn
- Cut Kernels: Using a sharp knife, cut kernels off the cobs (about 5-1/2 cups). Place kernels in a 5-quart slow cooker.
- Milk the Cobs: Rub the back of a knife or a spoon over each cob to extract the “milk” into a measuring cup. Add enough water to the corn “milk” to equal 2 cups. Pour liquid into the slow cooker with the kernels.
Tip: Use a bundt pan or bowl to catch kernels; “milking” adds rich corn flavor.
Step 3: Cook the Bacon and Veggies
- Cook Bacon: In a large skillet over medium heat, cook chopped bacon until crisp, 5-7 minutes, stirring occasionally. Remove with a slotted spoon and drain on paper towels.
- Reserve Drippings: Discard all but 2 tablespoons of bacon drippings from the skillet.
- Sauté Veggies: Add onions, green peppers, and jalapeño to the skillet. Cook over medium-high heat, stirring, until soft, 3-4 minutes.
- Add Seasonings: Stir in chipotle pepper, salt, cumin, and pepper. Cook for 1 minute, then transfer mixture to the slow cooker.
Tip: Stir veggies frequently to avoid burning; the seasonings should be fragrant when added.
Step 4: Slow Cook
- Cook on Low: Cover and cook on Low for 3.5-4 hours, until corn is tender and the mixture has thickened slightly.
Tip: Stir halfway through if possible; check at 3.5 hours to avoid overcooking.
Step 5: Finish the Chowder
- Add Cream and Lime: Stir in heavy whipping cream, lime zest, and lime juice.
- Optional Puree: For a smoother texture, use an immersion blender to puree the chowder to your desired consistency (fully smooth, partially chunky, or leave as is).
- Add Bacon: Stir in reserved bacon, reserving some for garnish if desired.
Tip: Blend carefully to avoid splattering; taste and adjust salt or lime juice if needed.
Step 6: Serve
- Ladle Chowder: Spoon chowder into bowls.
- Garnish: Sprinkle with reserved bacon and optional toppings like cilantro, sliced jalapeño, chopped bell pepper, crumbled cotija cheese, or serve with lime wedges.
- Serve: Enjoy hot with crusty bread, tortilla chips, or a side salad.
Tip: Serve immediately for the best texture; offer toppings in bowls for customization.
FAQs
Q: Is Mexican Street Corn Chowder healthy?
A: Corn and veggies provide nutrients, but bacon and cream add fat. Use turkey bacon, half-and-half, or reduce cream for a lighter option. Pair with a salad for balance.
Q: Can I use frozen corn?
A: Yes! Use 5-1/2 cups frozen corn and 1/2 cup broth or cream instead of cob “milk.” Cooking time remains the same.
Q: Why is my chowder too thin?
A: Excess water or undercooking can cause this. Use exactly 2 cups liquid and cook for at least 3.5 hours. Pureeing part of the chowder can thicken it.
Q: Can I cook this on High?
A: Yes, cook on High for 1.5-2 hours, checking for tenderness. Low is better for flavor melding, but High works for faster meals.
Q: Can I skip the puree step?
A: Yes! Leave the chowder chunky for a rustic texture, or blend just half for a mix of creamy and chunky.
Q: Can I freeze Mexican Street Corn Chowder?
A: Freeze chowder (without cream or toppings) for up to 2 months. Thaw in the fridge, reheat, and add cream, lime, and toppings before serving.