Mexican Corn Chowder (Print Version)
# Ingredients:
→ Base Flavors
01 -
1 chopped white onion
02 -
1 diced poblano or jalapeño pepper (poblano is less spicy)
03 -
2 minced garlic cloves
04 -
1 tablespoon avocado or olive oil
05 -
2 teaspoons ground cumin
06 -
2 teaspoons chili powder
07 -
1 teaspoon salt
→ Core Ingredients
08 -
2 medium-sized russet potatoes, peeled and cubed
09 -
1 pound boneless chicken breasts
10 -
1 chipotle pepper, finely chopped, in its adobo sauce
11 -
2 tablespoons spicy adobo sauce from the can
12 -
2 cups frozen sweet corn
13 -
8 ounces of crème fraîche or soft cream cheese
14 -
6 cups of savory chicken broth
→ Extras for Serving
15 -
6 strips of crispy cooked bacon
16 -
Fresh cilantro leaves, roughly torn
17 -
A handful of crumbled cotija cheese (about 1/2 cup)
18 -
2 juicy limes for squeezing
# Instructions:
01 -
Start by heating up a heavy skillet over medium heat. Add your oil once it's hot, then toss in the finely chopped onion, garlic, and pepper. Stir them together for about a few minutes, just until they soften and smell amazing. Mix in the cumin and chili powder, cooking for another minute or so for the spices to bloom. Scrape this tasty mixture straight into your slow cooker.
02 -
Next, pile in the potatoes, frozen corn, chopped chipotle pepper, adobo sauce, chicken breasts, and broth. Just cover it and let your slow cooker handle it on low for 6 to 8 hours. By the end, the chicken will be tender enough to shred, and the potatoes will be perfectly soft.
03 -
When you're half an hour from serving, mix in the cream cheese or crème fraîche, letting it melt into the broth to make it rich and creamy. While that's happening, fry or bake your bacon until crispy, then crumble or chop it into pieces.
04 -
Scoop the soup into bowls, then sprinkle on the crispy bacon, cotija cheese, and fresh cilantro. Finish it with a good squeeze of lime for a pop of brightness. Give it a quick taste and adjust salt and spice to your liking. You'll love the mix of creamy, crunchy, and fresh textures in every bite!
# Notes:
01 -
Turns Mexican street corn into a warm, comforting meal.
02 -
Choose peppers based on your heat tolerance. Poblano is mild, jalapeño brings heat.
03 -
It’s great for making ahead—the flavors get even better as it sits!