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Mexican Street Corn Chowder

Total Time

Prep: 35 min. Cook: 3-1/2 hours


8 servings (2 quarts)

Corn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. —Rashanda Cobbins, Food Editor, Taste of Home
Mexican Street Corn Chowder Recipe photo by Taste of Home


  • 10 ears fresh corn (about 5-1/2 cups)
  • 1-1/4 to 2 cups water
  • 6 bacon strips, chopped
  • 2 small onions, chopped
  • 2 small green peppers, chopped
  • 1 jalapeno 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 jalapeno, chopped bell pepper and crumbled cotija cheese


  1. Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker.
  2. In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly.
  3. Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.
Look for plump bananas that are evenly yellow with brown flecks. If you’re stuck with green bananas, try putting them in a paper bag with an apple to speed up ripening.

Nutrition Facts

1 cup: 287 calories, 18g fat (9g saturated fat), 43mg cholesterol, 743mg sodium, 29g carbohydrate (10g sugars, 4g fiber), 8g protein.

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