Description

Ever wondered how to capture the smoky, zesty magic of Mexican street corn in a warm, comforting bowl? Imagine savoring Mexican Street Corn Chowder, a slow-cooker delight packed with sweet corn, crispy bacon, spicy jalapeños, and a creamy, lime-kissed finish that screams fiesta.

Ingredients

Each ingredient in Mexican Street Corn Chowder adds flavor, texture, or creaminess to this vibrant dish. Substitutions make it adaptable to your pantry.

Fresh Corn (10 ears, about 5½ cups kernels): Sweet, juicy base of the chowder. Substitution: 5½ cups frozen or canned corn (drained).
Water (1¼-2 cups): Combined with corn “milk” to create a flavorful broth. Substitution: Chicken or vegetable broth for richer flavor.
Bacon Strips (6, chopped): Adds smoky, savory depth. Substitution: Turkey bacon, pancetta, or omit for vegetarian (use 2 tbsp olive oil).
Onions (2 small, chopped): Bring sweet, savory foundation. Substitution: 1 large onion or 1 tsp onion powder.
Green Peppers (2 small, chopped): Add mild sweetness and crunch. Substitution: Red or yellow bell peppers.
Jalapeño Pepper (1, seeded and finely chopped): Provides a mild kick. Substitution: Green chiles or ¼ tsp red pepper flakes.
Ground Chipotle Pepper (1 tsp): Adds smoky heat. Substitution: Smoked paprika or chili powder for less spice.
Salt (2 tsp): Enhances all flavors. Substitution: Low-sodium salt or reduce to taste.
Ground Cumin (¾ tsp): Brings warm, earthy Southwestern flavor. Substitution: Coriander or chili powder.
Ground Black Pepper (¼ tsp): Adds mild heat. Substitution: White pepper or a pinch of cayenne.
Heavy Whipping Cream (1 cup): Creates a rich, velvety texture. Substitution: Half-and-half, coconut cream, or evaporated milk for lighter or dairy-free.
Lime (1 medium, zested and juiced): Adds bright, tangy zest. Substitution: Lemon zest and juice or 2 tbsp bottled lime juice.
Optional Toppings: Fresh cilantro, lime wedges, sliced jalapeño, chopped bell pepper, crumbled cotija cheese. Substitution: Parsley, queso fresco, shredded cheddar, or green onions.

Why These Ingredients Matter:

Fresh corn provides fiber and natural sweetness, mimicking elote’s signature flavor.
Bacon and chipotle add smoky depth, while jalapeño and cumin deliver Southwestern flair.
Cream and lime create a creamy, tangy balance, elevating the chowder’s richness.
Slow cooking blends flavors effortlessly, making this a low-maintenance meal.

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Instructions

Let’s make Mexican Street Corn Chowder with clear steps and tips to ensure it’s creamy, flavorful, and perfectly comforting.

Prep the Corn (10 minutes):
- Cut kernels from 10 ears of corn (about 5½ cups).
- Scrape cobs with the back of a knife to extract “milk”; combine with enough water to equal 2 cups of liquid.
- Add corn kernels and liquid to a 5-quart slow cooker. Tip: Use a bundt pan to hold the cob while cutting kernels for easy collection.
Cook the Bacon (5-7 minutes):
- In a large skillet over medium heat, cook 6 chopped bacon strips until crisp, 5-7 minutes.
- Remove bacon with a slotted spoon and drain on paper towels.
- Discard all but 2 tbsp bacon drippings from the skillet. Tip: Save extra bacon grease for other recipes or discard safely.
Sauté the Veggies (5 minutes):
- In the skillet with reserved drippings, cook 2 small chopped onions, 2 small chopped green peppers, and 1 finely chopped jalapeño over medium-high heat until soft, 3-4 minutes.
- Add 1 tsp ground chipotle pepper, 2 tsp salt, ¾ tsp cumin, and ¼ tsp black pepper; cook for 1 minute more.
- Transfer veggie mixture to the slow cooker. Tip: Stir frequently to prevent burning and scrape up bacon bits for extra flavor.
Slow Cook the Chowder (3.5-4 hours):
- Stir the slow cooker contents to combine.
- Cover and cook on low for 3.5-4 hours, until corn is tender and the mixture has thickened slightly. Tip: Avoid lifting the lid to maintain consistent heat; check at 3.5 hours for doneness.
Add Cream and Lime (3 minutes):
- Stir in 1 cup heavy whipping cream, zest and juice of 1 lime.
- If desired, use an immersion blender to puree partially for a thicker, creamier texture (blend 1-2 minutes for partial puree or longer for smoother). Tip: Blend in the slow cooker or transfer a portion to a blender; leave some chunks for texture if preferred.
Serve (2 minutes):
- Ladle into bowls (about 1 cup per serving for 6-8 servings) and top with reserved bacon.
- Garnish with optional toppings like fresh cilantro, lime wedges, sliced jalapeño, chopped bell pepper, or crumbled cotija cheese. Tip: Add toppings just before serving to keep them fresh and vibrant.