Usually when it's hot out I beat the heat with freshly squeezed lemonade, or a dip into a cold pool, or a big cone full of ice cream.
But my favorite way to do it is with Slow Cooker Mexican Street Corn Chowder.
Back before I worked from home, I'd sometimes run to the convenience store to grab a quick bite on my lunch breaks when I forgot (or was too lazy) to pack lunch. And then I'd usually eat in my car... which had no air conditioning... in the middle of the summer... because it was the only way I wouldn't just hop right back on the computer and start working while I ate. We have to force ourselves to take a break once in a while, even if it involves sitting in a extremely hot car with black leather seats, you know?
Okay, well maybe I'm just crazy.
The thing that made it all really crazy, though, was the fact that my number one meal (even in the summer) was corn chowder. To recap: hot day + hot weather + hot soup. Whaaaat was I thinking?
I'm going to be honest, I didn't know there was science behind it at the time; I just love corn chowder enough that I was willing to ignore all of the parts of my brain that were saying "no soup in the summer, you nut!" But as it turns out, corn chowder in the summer might just cool you down more than any cold treat ever could.
Apparently, when you eat hot food, your body notices, and it sends signals to your brain to cool you down. It might make you sweat a bit (because sweat is your body's natural AC system), but enjoy a big bowl of steaming soup and you'll be feeling nice and refreshed when you're done. Especially if it's a spicy bowl of soup, since that type of heat also has a similar effect on the body.
That logic inspired this recipe, which combines traditional corn chowder with spicy Mexican-inspired flavors to create what basically became soup-style Mexican street corn. It's a recipe you're going to want to make when you've got access to all of that fresh, sweet summer corn, or in the winter when you're craving a bowl of something comforting and creamy. You might even find yourself craving it when you're stuck sitting in a hot car. I'm telling you, it's a recipe you're going to want all the time.
Just like with your typical corn chowder, this recipe includes sweet corn, starchy potatoes, and cream. But the Slow Cooker Mexican Street Corn Chowder also gets a boost of flavor from smoky chipotles, salty bacon, tangy cojita (or feta) cheese, and cilantro (or not, if you don't like the stuff). And best of all, whether or not you subscribe to the whole "hot foods are good on hot days" idea, at least you don't have to slave over a hot stove to make this recipe-- it all comes together in the slow cooker.
This was far and away my most favorite corn chowder I've ever tasted, and I think you'll feel the same once you try it out. Despite the fact that this recipe makes a lot of soup, we were all upset when it was all gone. Luckily, I've got several ears of corn leftover from Sunday's cookout, and I know exactly what to make with it.
Print
Slow Cooker Mexican Street Corn Chowder
- Total Time: 4 hours 50 minutes
- Yield: 10 servings 1x
Ingredients
For the Corn Chowder:
- 2 chipotle peppers in adobo, chopped
- 5-6 ears corn, shucked and kernels cut off of the cob (roughly 4 cups corn kernels), divided
- 3 cups chicken broth, divided
- 1 small yellow onion, chopped
- 1 small red bell pepper, chopped
- 3 cloves garlic, minced
- 2 russet potatoes, peeled and cubed
- 2 teaspoons ancho chile powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- Kosher salt and black pepper, to taste
- 1 cup heavy cream
- 3 tablespoons all purpose flour
- 6 slices bacon, cooked and chopped
- 1 cup cotija or feta cheese crumbles
Optional Toppings:
- Chopped chives or green onions, chopped cilantro, sliced jalapeno, additional cotija and bacon, sour cream, lime wedges, diced avocado, etc., to serve
Instructions
- Using an immersion blender or blender, puree the chipotles in adobo, 1 cup of the corn, and 1 cup of the chicken broth. Set aside.
- Add all remaining ingredients except for the heavy cream, flour, bacon, cotija, and toppings to the slow cooker. Pour in the pureed corn. Stir, cover, and cook for 4 hours on high or 8 hours on low.
- Whisk together the flour and heavy cream until smooth. Pour the mixture into the slow cooker and stir. Mix in the bacon and cheese crumbles, reserving some to top, if desired. Cover and cook for an additional 30 minutes.
- Serve warm with toppings of your choice.
- Prep Time: 20 mins
- Cook Time: 4 hours 30 mins
Khloe says
Yum! I cannot wait to try this recipe out, thanks for the share. Love checking out your blog, keep up the posts!
Sarah says
Making the snow smells amazing so far I just added the heavy cream and flour will it thicken as it warms?
Charlie says
Made this today. Crazy delicious. I sub the fresh corn with a bag of frozen yellow and white sweet corn.
Lea Bailey says
made this today, used frozen corn. DELICIOUS!!
Kayleigh says
did you thaw the frozen corn first??
Claire says
Big hit at our house! Used half and half and frozen corn, really good flavor.
Jane says
Has anyone made this in an instant pot?
Tenille says
Awesome recipe! Added shrimp with the beacon bits and it was hit!
Angie says
This recipe looks amazing!
How big of a slow cooker would we need for this recipe?
Ellen says
Would you be able to do this in an instantpot?
Ashley says
Can you use frozen corn?
Rachel says
Question: Do you think I could put 4 chicken breasts in the slow cooker along with all the rest? It seems to cook long enough that the chicken should cook through, and then I'd shred it. (I'm sorry, I'm not a very experienced cook! Thanks in advance!)
Mandy in the Making says
I'm a YouTuber who makes videos about all the recipes we try from the internet and I have to tell you that this recipe just made my husband's all-time favorites list. And that list is not very long. He can't stop talking about it. We used frozen corn but can't wait until corn is in season so we can use some locally grown fresh corn. I'm sharing this recipe tomorrow on my YouTube channel and linking your recipe! Thank you for sharing this with the world!
Morgan says
I'm so glad you and your husband like it Mandy! It's one of my favorites, too!!
Renee J. says
I altered the recipe to make it vegetarian and also used frozen corn, boy oh boy, was it good. My husband couldn’t stop raving about it. And I know this will be in rotation. Thanks for sharing such a great and easy recipe.
Jody says
Can I use corn starch or measure for measure gluten free flour instead? I have a gluten free guest at the party I’m making this for.
Bonnie says
This was amazing and totally craveable. My husband wanted me to make it again immediately!
Amanda says
This was soo good! I saw this recipe on Mandy In the Making YouTube channel and wanted to give it a try. I legit followed the recipe as is and it turned out great. (I feel like rarely that happens as things tend to be under seasoned...not in this case). Tip: wait to add salt at the end, because the bacon and cheese adds a lot of salt already. That's what I did and worked great! It has a smoky spiciness that reminds me of old bay...so I think next time I'd like to add shrimp or scallops. Seafood would be a nice addition to this soup! It's also fun to go crazy with the toppings. We had green onions, cilantro, sour cream, jalapeños, and more cojita...yum! I'll be making it again!
Morgan says
That's awesome to hear, Amanda! So happy that you liked it!!