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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.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Soup
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 4 cups Korn Cernels, divided
  • 3 cups chicken broth, divided
  • 2 Russet potatoes, peeled and cubed
  • 6 bacon strips, cooked and chopped
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, diced
  • 1 cup heavy cream
  • 1 7oz can chipotle peppers in adobo sauce
  • 3 tbsp all-purpose flour
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 2 tsp minced garlic
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper

Equipment

  • 6-Quart Crockpot or Larger
  • food processor

Method
 

  1. In a food processor blend 1 cup of corn, 1 cup of chicken broth, and the chipotle peppers with adobo sauce.
  2. 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.
  3. Cover and cook on high for 3.5 hours.
  4. 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.
  5. Stir the pot before serving. Garnish if desired. Enjoy!