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
Scale
- 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.