Crock-Pot Mexican Street Corn Soup

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Creamy Crock-Pot Mexican Street Corn Soup: an easy slow cooker recipe with bold corn flavor, cheesy finish, and weeknight comfort.

Prep Time30

Cook Time8

Total Time8 30

Course: Soups, Stews and Chili

Cuisine: Mexican

Keyword: Easy Crock-Pot Recipes, Mexican Inspired Soup

Crock-Pot Size: 6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot

Servings: people

Calories: 307kcal

Author: Heidi Kennedy

In a large skillet, cook 4 Slices Center Cut Bacon on medium-high heat until crisp. Transfer to the slow cooker, reserving 1–2 tablespoons of the rendered fat.
Add 1 Medium Yellow Onion, 1 Medium Green Bell Pepper, and 2 Cloves Garlic to the skillet with the bacon fat/crumbs. Sauté briefly until softened then add to the slow cooker.
Stir in 2 cups Frozen Corn Kernels, 1 cup Diced Potatoes, 1 Teaspoon Chili Powder, 1 Teaspoon Ground Cumin, ½ Teaspoon Dried Oregano, 1 - 2 whole Canned Chipotle Peppers In Adobo Sauce, Kosher Salt, and Freshly Ground Black Pepper. If using 1 Tablespoon Cornstarch, whisk it with a splash of 4 cups Low-Sodium Chicken Broth to make a slurry and add to the pot to help thicken later.
Pour in 4 cups Low-Sodium Chicken Broth. Give everything a good stir.
Cover and cook on low 6–8 hours or on high 3–4 hours, until potatoes are tender.
Stir in ½ cup Heavy Whipping Cream and ½ cup Queso Fresco Cheese Crumbles. Taste and adjust salt/pepper. If you prefer it thicker, whisk in a little more flour slurry or let the soup sit on warm 15–20 minutes with lid ajar to reduce slightly.
Serve hot, topped with extra queso fresco crumbles and optional cilantro or a squeeze of lime.

For a vegetarian version, omit bacon and use a bit of olive oil; you can add a touch more adobo or smoked paprika for depth.
For extra corn-forward flavor, reserve some corn kernels to blitz in a blender with a splash of broth, then stir back in.
Adjust heat by adding more or fewer chipotle peppers in adobo sauce.