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

Scale

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.

Cook Mode Prevent your screen from going dark

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.