Crockpot Mexican Street Corn Soup
This creamy, smoky crockpot Mexican street corn soup is loaded with corn, potatoes, bacon, and a touch of chipotle heat. It’s rich, comforting, full of flavor, and the kind of cozy dinner that feels special without any extra effort. Perfect for chilly nights, easy entertaining, or when you’re craving something hearty and just a little spicy.
Prep Time10 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Main Course, Soup
Servings: 6
- 4 Cups Corn Kernels divided
- 3 Cups Chicken Broth divided
- 2 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
- 1 7- Ounce Can Chipotle Peppers in Adobo Sauce
- 3 Tablespoons All Purpose Flour
- 1 Tablespoon Cumin
- 1 Tablespoon Chili Powder
- 2 Teaspoons Minced Garlic
- 1 Teaspoon Dried Oregano
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
Blend the flavor base: In a food processor, combine 1 cup of corn, 1 cup of chicken broth, and the chipotle peppers in adobo sauce. Blend until smooth — this gives the soup that bold, street-corn-style flavor right from the start.
Build the soup: Add the rest of the corn, remaining broth, diced potatoes, onion, bell pepper, cumin, chili powder, garlic, oregano, salt, and pepper to your crockpot. Pour in the blended corn-chipotle mixture and give it a good stir so everything’s evenly coated.
Cook it slow: Cover and cook on high for about 3½ hours, until the potatoes are soft and everything smells incredible.
Add the creamy finish: In a small bowl, whisk together the flour and heavy cream until smooth, then pour it into the crockpot. Stir in the cooked bacon and queso fresco crumbles, then cover again and cook for another 30 minutes to thicken up.
Finish and serve: Give the soup a good stir before serving, then top it off with extra queso fresco, cilantro, lime juice, or even a few tortilla strips if you’re feeling fancy.