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Mexican Street Corn Chowder (crock pot or stove top)

Joan
Adapted From Taste of Home Magazine.
Makes 8 - 1 cup servings
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine soup
Servings 8

Ingredients
  

  • 10 ears corn on the cob (5.5 cups)
  • 1 1/4 to 2 cups water
  • 6 strips center cut bacon
  • 2 small onions, chopped
  • 2 small green peppers, chopped
  • 1 small jalapeno pepper, seeded and finely chopped
  • 1 tsp ground chipotle pepper
  • 2 tsp salt
  • 3/4 tsp cumin
  • 1/4 tsp pepper
  • 1 cup half and half
  • 1 medium lime, zested and juiced
  • ***You can also substitute 1 1/2 to 2 Tablespoons of Trader Joe's Everything But the Elote Seasoning for all the separate spices.****
  • Optional toppings-fresh cilantro, lime wedges, chopped pepper, crumbled cotija cheese

Instructions
 

Stove Top

  • Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. 
  • In a Dutch oven, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels.
  • Discard drippings, reserving 2 tablespoons in pan.
  • Add the onions, green peppers and jalapeno to Dutch oven; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute more.
  • Stir in the corn kernels and corn liquid.
  • Bring to a simmer; cook until corn is tender and mixture has thickened slightly, 20-25 minutes.
  • Stir in half and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Stir in crumbled bacon.

Crock Pot

  • Cut corn off cobs. 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-qt. slow cooker.
  • In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly.
  • Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.