Chipotle Corn Chowder - Slow Cooker Fall Comfort Soup
This Chipotle Corn Chowder combines smoky chipotle peppers, tender potatoes, and sweet corn in a creamy slow-cooked base. It's a cozy fall comfort recipe with the flavor of Mexican street corn soup, perfect for any cool day or Cinco de Mayo menu.
Servings 8
Calories 385kcal
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.
Nutrition
Calories: 385kcal | Carbohydrates: 39g | Protein: 10g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 895mg | Potassium: 522mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1386IU | Vitamin C: 25mg | Calcium: 141mg | Iron: 3mg | Net Carbohydrates: 29g
