Chipotle Corn Chowder is a rich, smoky soup made in the slow cooker with corn, potatoes, bacon, and queso fresco. It's creamy, hearty, and full of bold flavor that feels like fall in a bowl.
I love how the chipotle peppers give it a gentle heat that pairs beautifully wthi the sweetness of the corn. This soup reminds me of the flavors of Mexican street corn, but with a cozy twist that makes it perfect for cool weather comfort or even a Cinco de Mayo celebration.
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Why You'll Love This Recipe
Smoky spice: the chipotle peppers bring a deep, warm heat that balances perfectly with the creamy broth.
Comforting texture: creamy potatoes and sweet corn make every bite thick and hearty.
Easy prep: everything cooks low and slow in your crockpot, making this a hands-off fall dinner.
Key Ingredients for Chipotle Corn Chowder
See the recipe card below for a full list of ingredients and instructions.
- Corn: use fresh, frozen, or canned - each adds it's own level of sweetness to the soup.
- Chipotle peppers in adobo: these add a smoky spice that makes this chowder stand out.
- Bacon: adds salty, crisp flavor and extra depth to the broth.
- Queso fresco: crumbles melt into the soup, giving it a creamy finish.
- Russet potatoes: make the base hearty and satisfying.
- Heavy cream: gives that signature rich, silky texture every good chowder needs.
Ingredient Substitutions
- Cotija or Feta can replace queso fresco for a similar tangy creaminess.
- Half and half can be used instead of heavy cream for a lighter version.
- Turkey bacon or smoked sausage can be swapped for traditional bacon.
Variations on Chipotle Corn Chowder
- Mexican Street Corn Soup: add a squeeze of lime and sprinkle of chili lime seasoning before serving.
- Spicy Bacon Chowder: Mix in extra crumbled bacon and a touch of cayenne for more heat.
- Vegetarian version: skip the bacon and use vegetable broth instead of chicken broth.
Tips for the Best Slow Cooker Chipotle Corn Chowder
- Blend first: pureeing part of the corn with the chipotle peppers gives the soup its smoky, creamy base.
- Thicken smart: stir in the flour and cream mixture at the end to keep it smooth and rich.
- Adjust the spice: for a milder chowder, use only half the can of chipotle peppers in adobo.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over low heat, stirring often.
More Fall Soups and Slow Cooker Recipes You'll Love
If you like this slow cooker chowder, you'll love my Slow Cooker Green Chicken Chili. For another smoky bowl, try my Instant Pot Venison Stew with Sweet Potatoes. For a lighter yet flavorful option try my Spicy Chicken Noodle Soup and this Mississippi Pork Roast (Slow Cooker Recipe) brings a slightly spicy comfort.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Chipotle Corn Chowder - Slow Cooker Fall Comfort Soup
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Ingredients
- 4 cups corn kernels divided
- 3 cups chicken broth divided
- 2 medium 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
- 17 ounces chipotle peppers in adobo sauce
- 3 tablespoons all-purpose flour
- 1 tablespoon ground 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
Instructions
- 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.
Notes
- 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.
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