This slow cooker Mexican street corn chowder captures the sweet, smoky flavors of Mexican street corn in a creamy, hearty soup.
Featuring tender potatoes and smoky chipotle peppers, it's the perfect easy, comforting meal for any day of the week.
Made in the slow cooker, it requires minimal prep and is perfect for busy home cooks seeking bold, authentic flavors.
Why You’ll Love This Recipe
- Slow cooking allows the flavors to meld beautifully, tenderizing the potatoes and infusing the broth with smoky chipotle and corn sweetness.
- Using frozen or fresh corn cuts down on prep time without sacrificing flavor.
- The addition of cream cheese and a touch of sour cream adds the characteristic creaminess found in traditional Mexican street corn.
Slow Cooker Mexican Street Corn Chowder
This creamy slow cooker chowder combines sweet corn, tender potatoes, smoky chipotle, and Mexican spices for a comforting and flavorful meal.
- Prep time
- 15 minutes
- Cook time
- 240 minutes
- Servings
- 6
- Yield
- 6 generous servings
Ingredients
- 4 cups corn kernels (fresh or frozen; about 640 g)
- 3 medium Yukon Gold potatoes, peeled and diced (about 1 lb/450 g)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1-2 chipotle peppers in adobo sauce, chopped (adjust to heat preference)
- 4 cups chicken broth or vegetable broth (960 ml)
- 1 cup milk (240 ml)
- 4 oz (115 g) cream cheese, softened
- 1/2 cup sour cream (120 ml)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro, chopped (optional)
- 1/2 cup crumbled Cotija cheese or feta, for garnish (optional)
- Lime wedges, for serving
Instructions
- Prepare vegetables and aromatics In a large skillet over medium heat, warm the olive oil. Add chopped onion and cook until translucent, about 4-5 minutes. Add minced garlic and cook for 1 more minute, until fragrant. Transfer to the slow cooker.
- Combine main ingredients in slow cooker Add corn kernels, diced potatoes, chopped chipotle peppers, ground cumin, smoked paprika, chili powder, and broth to the slow cooker. Stir to combine.
- Cook the chowder Cover and cook on low for 4 hours, or until potatoes are very tender.
- Blend and add creaminess Use an immersion blender to partially blend the chowder, leaving some texture. Stir in the milk, cream cheese, and sour cream until smooth and creamy. Season with salt and pepper to taste.
- Finish and serve Reheat on low for 15 minutes if needed. Serve hot garnished with chopped cilantro, crumbled Cotija cheese, and lime wedges on the side for squeezing.
Helpful Tips
- For a vegan version, substitute vegetable broth, use vegan cream cheese and sour cream alternatives, and omit Cotija cheese.
- If you prefer a spicier chowder, increase the chipotle peppers or add a pinch of cayenne pepper.
- Corn can be substituted with fresh corn cut off the cob during corn season for extra sweetness.
- Cool leftovers to room temperature (within 2 hours) before refrigerating in an airtight container.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stove or in the microwave until the internal temperature reaches 165°F (74°C).
Do not freeze cream-based chowders as texture may change upon thawing.
Frequently Asked Questions
Can I use canned corn for this recipe?
Yes, you can use canned corn. Drain it well before adding to the slow cooker to prevent excess liquid in the chowder.
How can I make this chowder spicier?
Add extra chipotle peppers or a pinch of cayenne pepper to increase the heat level.
Can I prepare this recipe without a slow cooker?
Yes, you can make it on the stovetop by simmering all ingredients in a large pot over medium-low heat until potatoes are tender, about 30-40 minutes, then blending and adding cream cheese and sour cream.
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