Crockpot Mexican Street Corn Soup – is the perfect rich, creamy and hearty crockpot soup inspired by elote, bringing all those bold, zesty flavors into a comforting soup bowl.
Crockpot Mexican Street Corn Soup is going to be your new favorite fall or winter dish. Creamy, spicy, comforting, and yes…corny. If you’re feeling something a bit different from your regular soup choices, you’ll love this flavorful chowder style dish.
This post is about how to make Crockpot Mexican Street Corn Soup.
CROCKPOT MEXICAN STREET CORN SOUP
Craving the bold, zesty flavors of authentic Mexican street food but want something warm, cozy, and satisfying during the colder weather months? This Creamy Mexican Street Corn Soup is the ultimate comfort food that blends the rich, cheesy, and slightly smoky flavors of classic elote into a bowl of comforting love.
WHY YOU WILL LOVE THIS RECIPE
Hearty & Comforting Soup. If you love easy soups and stews that are extremely comforting during the fall and winter season, try out our creamy elote inspired crockpot dinner soup!
Dump-And-Go Crockpot Dinner. I am truly obsessed with easy dump and go dinners, and this street corn soup is not an exception! So convenient!
INGREDIENTS NOTES
Here’s everything you need to make this easy Mexican street corn soup.
-
4 Cups Corn Kernels, divided
-
3 Cups Chicken Broth, divided
-
2 Russet Potatoes, peeled and cubed
-
6 Bacon Strips, cooked and chopped
-
1 Medium Yellow Onion, diced
-
1 Red Bell Pepper, diced
-
1 Cup Heavy Cream
-
1 Cup Queso Fresco Crumbles
-
1 7-Ounce Can Chipotle Peppers in Adobo Sauce
-
3 Tablespoons All Purpose Flour
-
1 Tablespoon Cumin
-
1 Tablespoon Chili Powder
-
2 Teaspoons Minced Garlic
-
1 Teaspoon Dried Oregano
-
½ Teaspoon Salt
-
½ Teaspoon Pepper
Optional Garnishes:
-
Extra Queso Fresco Crumbles
-
Extra Crumbled Bacon
-
Chopped Green Onion
-
Fresh Chopped Cilantro
-
Fresh Chopped Parsley
Items Needed:
-
6-Quart Crockpot or Larger
-
Food Processor
HOW TO MAKE CROCKPOT MEXICAN STREET CORN SOUP
In a food processor blend 1 cup of corn, 1 cup of chicken broth, and the chipotle peppers with adobo sauce.
Add the corn, broth, potatoes, onion, bell pepper, cumin, chili powder, garlic, oregano, salt, and pepper to the crockpot. Add the mixture from the food processor and stir everything well.
Cover and cook on high for 3.5 hours.
In a small bowl, mix together the flour and heavy cream, until the flour has dissolved, and add it to the crockpot. Add the bacon and queso fresco crumbles to the pot as well and cook for 30 more minutes.
Stir the pot before serving. Garnish if desired. Enjoy!
TIPS FOR SUCCESS
-
Store in an airtight container for up to 5 days. I didn’t quite like how this soup turned out after it was frozen, but if you prefer freezing, use an airtight container and freeze for up to 3 months.
-
You can use frozen corn, fresh corn cut off the cob, or drained canned corn. It’s about 3 15-ounce cans of sweet corn.
-
The flour mixture helps the soup thicken and also adds another bit of flavor to the soup. Definitely don’t skip it.
-
This soup recipe is spicy. If you want it less spicy, remove half the can of chipotle peppers in adobo sauce. You can also remove the can altogether for it to reduce most of the spiciness.
-
Be sure to adjust the salt and pepper to your preferences.
-
You can use cotija cheese or feta crumbles in place of the queso fresco.
YOU MAY ALSO LIKE –
CROCKPOT STUFFED PEPPER SOUP
Crockpot Mexican Street Corn Soup
Crockpot Mexican Street Corn Soup - is the perfect rich, creamy and hearty crockpot soup inspired by elote, bringing all those bold, zesty flavors into a comforting soup bowl.
Ingredients
Equipment
Method
- In a food processor blend 1 cup of corn, 1 cup of chicken broth, and the chipotle peppers with adobo sauce.
- Add the corn, broth, potatoes, onion, bell pepper, cumin, chili powder, garlic, oregano, salt, and pepper to the crockpot. Add the mixture from the food processor and stir everything well.
- Cover and cook on high for 3.5 hours.
- In a small bowl, mix together the flour and heavy cream, until the flour has dissolved, and add it to the crockpot. Add the bacon and queso fresco crumbles to the pot as well and cook for 30 more minutes.
- Stir the pot before serving. Garnish if desired. Enjoy!
PIN IT FOR LATER!
