Slow Cooker Corn Soup

This Slow Cooker Mexican Street Corn Soup takes all the punchy, exciting flavors of street food and wraps them up in a comforting bowl of warmth. Built around a tasty mix of corn, chipotle, chicken, and crispy bacon, each taste gives you a bit of heat, creaminess, and smoky goodness. It's perfect when you're busy but still want something impressive.

INGREDIENTS

• Sea Salt: 1 tsp, to bring out other flavors.
• Russet Potatoes: 2 medium, peeled and cut into chunks, for thickness.
• Cream Cheese or Creme Fraiche: 8 oz, adds richness.
• Adobo Sauce: 2 tbsp, for extra kick.
• Garlic Cloves: 2, finely chopped for flavor depth.
• Frozen Corn: 2 cups, gives sweetness.
• Chipotle Pepper in Adobo Sauce: 1, chopped small, adds smoky heat.
• Chili Powder: 2 tsp, for gentle warmth.
• Cumin: 2 tsp, for earthy notes.
• White Onion: 1, chopped into small pieces.
• Poblano or Jalapeno Pepper: 1, chopped small, adds zing.
• Olive or Avocado Oil: 1 tbsp, for cooking veggies.
• Chicken Breast: 1 lb, makes it filling.
• Chicken Broth: 6 cups, forms the soup base.
• Bacon: 6 slices, cooked until crunchy.
• Optional Garnish: Fresh lime, cilantro sprigs, cotija cheese for serving.

INSTRUCTIONS

Step 5:

Pour the hot soup into bowls and top with bacon bits, crumbled cotija, a squeeze of lime, and fresh cilantro.

Step 4:

Fry bacon until crisp, then break into pieces.

Step 3:

With 30 minutes left, mix in cream cheese and pull apart chicken using forks.

Step 2:

Put the cooked veggies in your slow cooker. Add corn, potatoes, chipotle, adobo sauce, chicken breast, and broth. Let it cook on low for 6-8 hours.

Step 1:

Warm oil in a skillet over medium heat. Cook onion, pepper, and garlic for 3 minutes. Sprinkle in chili powder and cumin, cooking for 2 more minutes while stirring.

Serving and Storage Tips

• Reheat gently on stovetop or in microwave when you want another bowl.
• Keep leftover soup in a sealed container in the fridge up to 3 days.
• Always serve with fresh lime juice squeezed on top for brightness.

Helpful Notes

• You can manage the heat by using more or less chipotle peppers.
• Try creme fraiche instead of cream cheese if you want a tangy twist.
• Want more smokiness? Just add another spoonful of adobo sauce.

Tips from Well-Known Chefs

• "Toss in some charred corn kernels for that extra special flavor," says Chef Elena.

Ideal for Snug, Relaxing Evenings

You've got to try this Mexican corn soup if you love slow-cooked comfort food. The creamy texture with sweet and spicy notes makes everyone happy when it's cold outside.

What Makes This Street Corn Soup Special

The mix of smoky chipotle, sweet corn, and rich bacon creates a perfect balance in every spoonful. It's hearty but not heavy, and so easy to make.

FAQs

Can I swap frozen corn for fresh?

Absolutely! Fresh corn works wonderfully and might make your soup a bit sweeter.

Will this soup keep in the freezer?

It's tastiest when fresh, but you can freeze it without toppings for up to 1 month.

How hot is this soup?

It's medium spicy, but you can make it milder or hotter by changing how much chipotle and adobo you use.

Can I make a meat-free version?

Sure thing! Skip the chicken and bacon, use veggie broth instead, and you'll still get a tasty vegetarian soup.

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Conclusion

This is a creamy, hearty soup made with corn, chicken, and smoky chipotle peppers. Start by sautéing some garlic, onions, and peppers for added depth. Then, add cream cheese for a silky texture and finish it off with crispy bacon and cotija cheese. A squeeze of lime and some cilantro really brighten up the flavors. It’s an easy, hands-off meal for anyone who loves a punch of bold Mexican-inspired tastes and slow-cooked comfort.