Mexican Street Corn Chowder

  Lunch

Summer corn is one of my favorite vegetables, so when it's in season I always make this super easy Mexican street corn soup in the slow cooker.

Mexican Street Corn Chowder

Average Rating: 5

TOTAL TIME: Prep: 35 min. Cook: 3-1/2 hrs.
YIELD: 8 servings (2-1/4 quarts).

Ingredients

  • 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
  • Fresh cilantro, lime wedges, sliced jalapeno, chopped bell pepper and crumbled cotija cheese, optional

Instructions

  • 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 onion, green pepper and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute more; 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. Puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. If desired, top with cilantro and serve with, lime wedges, jalapeno, bell pepper and cojita cheese.