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Slow Cooker Mexican Corn Soup

Featured in: Soups & Stews

Get all the goodness of Mexican corn in a filling, slow-cooked chowder. Creamy broth, corn, chicken, and potatoes—all spiced up. Crispy bacon and cotija cheese make every bite packed with flavor.

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Twistytaste.com
Updated on Thu, 05 Jun 2025 15:26:13 GMT
Corn soup in a bowl finished with fresh cilantro, tangy cheese, lime wedges, and chips on the side. Pin it
Corn soup in a bowl finished with fresh cilantro, tangy cheese, lime wedges, and chips on the side. | twistytaste.com

Dreamy Mexican Corn Chowder

You gotta try this awesome Slow Cooker Mexican Street Corn Chowder. It takes all that yummy elote flavor and turns it into a warm bowl of goodness. Just toss the chicken, potatoes, corn, and all the spices in the slow cooker. When it's ready, throw on crispy bacon, cotija, and a splash of lime. Seriously, you're gonna love it.

Why You'll Love This

This bowl just hits different. You get creamy, smoky street corn vibes, plus loads of protein and veggies. My favorite part? Dump everything in your slow cooker or Instant Pot and just let it ride. Make it super spicy, go dairy-free, or mild it down—do your thing.

All The Stuff You Need

  • Creamy Add-On: Cream cheese or crème fraîche for silky texture.
  • Flavor Base: Gotta have onion and garlic for punch.
  • Veg Factor: Frozen corn makes it quick.
  • Bulk It Up: Russet potatoes bring the creaminess.
  • Spice Level: Poblano for gentle heat.
  • Protein: Chicken breast keeps it light.
  • Spice It Up: Chili powder plus cumin for deep flavor.
  • Smoky Goodness: Chipotle in adobo makes it pop.
  • Base Liquid: Chicken broth pulls it all together.
  • The Finishers: Lime, cotija, crispy bacon, fresh cilantro at the end.
A bowl loaded with creamy corn chowder, sprinkled with cheese, cilantro, diced tomatoes, and lime wedges on the side. Pin it
A bowl loaded with creamy corn chowder, sprinkled with cheese, cilantro, diced tomatoes, and lime wedges on the side. | twistytaste.com

How To Pull This Off

Top It Off
Fry your bacon till crunchy, add cilantro, lime juice, and cheese last right before digging in.
Make It Creamy
Right at the end, toss in cream cheese and shred the chicken so it melts in.
Let It Roll
Either set to LOW for 6-8 hours or crank to HIGH for 3-4. Walk away and chill.
Load The Slow Cooker
Dump in corn, chicken, potatoes, and every spice you love.
Get Some Flavor Going
Sauté onions, garlic, and poblanos till they smell amazing.

Super-Easy Instant Pot Method

Using an Instant Pot? Sauté those onions, garlic, and peppers in the pot, then pile in everything else and cook at pressure for 15 minutes. Release quick, stir in the creamy stuff, and load on your toppings. Done in a flash.

Storing For Next Time

This chowder holds up in your fridge all week. Freeze (skip the toppings) for up to 3 months. Warm it up nice and slow, give it a good mix, and always toss fresh toppings on right at the end for that extra flavor punch.

Creamy corn chowder in a bowl with cilantro, corn bits, cheese, and lime wedges on the side. Pin it
Creamy corn chowder in a bowl with cilantro, corn bits, cheese, and lime wedges on the side. | twistytaste.com

Frequently Asked Questions

→ Can I make this less spicy?
Yep, just skip the chipotle or swap jalapeño for poblano if you want it milder.
→ Can I use frozen chicken?
Thawed chicken is safer in a slow cooker so it cooks all the way through.
→ What can I substitute for cotija cheese?
Feta works instead. It’s saltier, though, so go easy on extra salt.
→ Can I freeze this soup?
Sure, but wait to add the cream cheese until you reheat it, or it might separate.
→ Why sauté vegetables first?
Browning veggies first makes the soup taste richer and wakes up the spices.

Slow Cooker Mexican Corn Soup

Creamy slow-cooked Mexican corn soup with potatoes and chicken, all finished off with crunchy bacon and crumbled cotija cheese.

Prep Time
10 Minutes
Cook Time
360 Minutes
Total Time
370 Minutes

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Mexican Fusion

Yield: 6 Servings (1 big pot)

Dietary: Gluten-Free

Ingredients

01 6 slices of bacon.
02 8 ounces of cream cheese.
03 6 cups of chicken stock.
04 2 tablespoons adobo sauce.
05 1 chipotle pepper from adobo, chopped up.
06 2 russet potatoes, medium size, peeled and cubed.
07 2 cups sweet corn, frozen.
08 1 white onion, diced.
09 1 jalapeño or poblano, diced.
10 2 cloves of garlic, minced.
11 2 teaspoons of ground cumin.
12 2 teaspoons of chili powder.
13 1 teaspoon sea salt.
14 1 tablespoon olive oil.
15 1 pound of chicken breast.
16 Fresh cilantro, to taste.
17 1/2 cup cotija cheese, crumbled.
18 Limes, cut in halves for garnish.

Instructions

Step 01

Warm up olive oil over medium heat, toss in onion, peppers, and garlic. Sprinkle in cumin and chili powder, cooking for a few more minutes.

Step 02

Transfer cooked veggies, corn, potatoes, chipotle, adobo, chicken, and stock into the slow cooker.

Step 03

Let it simmer on LOW for 6 to 8 hours. Stir in cream cheese during the last 30 minutes.

Step 04

Fry bacon until crispy, then crumble. Chop up some fresh cilantro as well.

Step 05

Top with bacon crumbles, cotija, a squeeze of lime, and cilantro leaves.

Notes

  1. Dial back the heat by skipping some chipotle.
  2. Only use thawed chicken to keep things safe.
  3. If you can’t find cotija, feta works great too.
  4. For freezing, leave out the cream cheese.

Tools You'll Need

  • A slow cooker.
  • A wide sauté pan.
  • Your go-to cutting board.
  • A sharp kitchen knife.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (includes cream cheese and cotija).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 527
  • Total Fat: 31 g
  • Total Carbohydrate: 36 g
  • Protein: 29 g