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A close-up of a white and blue patterned bowl filled with creamy Mexican street corn soup, garnished with crumbled cheese, spices, and fresh herbs.

Mexican Street Corn Soup (Slow Cooker Corn Chowder)

Kitchen Ready Betty
This creamy Mexican street corn soup is an easy slow cooker corn chowder loaded with sweet corn, tender potatoes, and bold elote flavors. A blended cream cheese base gives every cozy bowl a rich, velvety texture your whole family will love!
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Main Dishes, Soups
Cuisine Mexican
Servings 8
Calories 228 kcal

Equipment

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Ingredients
  

  • 4 cups sweet corn from the cob or frozen (do not defrost)
  • 1.5 lbs yellow potatoes cut into small cubes
  • 3 chipotle peppers in adobo sauce do not rinse; finely chop (these typically come in a small can)
  • 1 cup white onion chopped
  • 1 green bell pepper stemmed, seeded, and chopped
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • 2 teaspoon cumin
  • 1 teaspoon oregano
  • 4 cups low sodium chicken broth
  • 1 lime freshly squeezed for juice
  • 8 oz reduced fat cream cheese soften to room temperature before using in recipe
  • green onions, tortilla strips, crumbled cotija or feta cheese use as desired for optional toppings

Instructions
 

  • Add corn and diced potatoes to bottom of slow cooker.
  • Next add diced chipotle peppers, onion, bell pepper, and minced garlic.
  • Sprinkle on the chili powder, cumin, and oregano.
  • Pour the chicken broth over the contents in the slow cooker; then add the lime juice.
  • Give a quick stir. Cover and cook on LOW for 6.5 hours (preferred) or on HIGH for 3 hours.
  • Remove approximately 1.5 cups of combined broth and soup ingredients from the slow cooker. Place into food processor. Pulse until almost smooth (mixture will be mushy/slightly lumpy).
  • Add softened cream cheese to the processor. Pulse until entire bar is smoothly blended with the soup mixture.
  • Add blended cream cheese mixture to the crockpot. Adjust temperature to HIGH, cover and cook for an additional 30 minutes.
  • Serve soup warm. Top with green onions, tortilla strips, and crumbled cotija or feta cheese as desired.

Notes

 
You have total control over the consistency during the blending step. For a thicker, more velvety chowder, simply transfer a larger portion of your hot soup to the food processor before you blend in the cream cheese. If you prefer a thinner broth, blend a smaller amount, or stir in an extra splash of warm chicken broth right before serving.
Be sure to let the cream cheese soften (at least 30 minutes) to room temperature before blending it with your warm soup mixture. Softened cream cheese emulsifies beautifully into the broth, ensuring your final dish is flawlessly creamy.
If you don't have a food processor, a regular blender or immersion blender works perfectly! Just be careful when blending hot soup in a standard blender—remember to leave the center cap slightly vented so the steam can escape.
See the above post for kid friendly ingredient swaps and how to safely store this soup.
 
 
 
 

Nutrition

Calories: 228kcalCarbohydrates: 38gProtein: 9gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 15mgSodium: 172mgPotassium: 825mgFiber: 5gSugar: 9gVitamin A: 661IUVitamin C: 38mgCalcium: 81mgIron: 2mg
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