Mexican Street Corn Chowder
Summer corn is one of my favorite vegetables, so when it's in season I always make this super easy Mexican street corn soup in the slow cooker. — Rashanda Cobbins, Taste of Home Food Editor
Total TimePrep: 35 min. Cook: 3-1/2 hrs.
Makes8 servings (2-1/4 quarts)
- 10 ears fresh corn (about 5-1/2 cups)
- 1-1/4 to 2 cups water
- 6 bacon strips, chopped
- 2 small onions, chopped
- 2 small green pepper, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 teaspoon ground chipotle pepper
- 2 teaspoons salt
- 3/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 cup heavy whipping cream
- 1 medium lime, zested and juiced
- Fresh cilantro, lime wedges, sliced jalapeno, chopped bell pepper and crumbled cotija cheese, optional
- Cut corn off cob. Rub the edge of a knife over each cob to "milk" it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-quart slow cooker.
- In a large skillet, saute bacon until crisp, stirring occasionally, 5-7 minutes. Reserve crisp bacon pieces; discard all but 2 tablespoons bacon drippings. Add the onion, green pepper and jalapeno to skillet; cook until soft, 3-4 minutes. Add seasonings and cook 1 minute more; transfer to slow cooker. Cook on low until corn is tender and mixture has thickened slightly, 3-1/2 to 4 hours.
- Stir in the cream and lime zest and juice. Puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon, and lime wedges, cilantro, jalapeno, bell pepper and cojita cheese, if desired.