Crockpot Mexican Street Corn Chowder

Need a chowder that’s great any time of the year and for someone who LOVES Mexican flavors? This is the one!

This makes about 10 servings.

NOTES I used frozen corn and it was still amazing!

*If you want to watch the video of this being made, this recipe starts at the 7:50 mark.

This soup is great all year round!

Ingredients

• 2 chipotle peppers in adobo, chopped

• 5-6 ears corn, shucked and kernels cut off of the cob (roughly 4 cups corn kernels), divided

• 3 cups chicken broth, divided

• 1 small yellow onion, chopped

• 1 small red bell pepper, chopped

• 3 cloves garlic, minced

• 2 russet potatoes, peeled and cubed

• 2 teaspoons ancho chile powder

• 2 teaspoons cumin

• 1 teaspoon dried oregano

• Kosher salt and black pepper, to taste

• 1 cup heavy cream

• 3 tablespoons all purpose flour

• 6 slices bacon, cooked and chopped

• 1 cup cotija or feta cheese crumbles

Here’s how to make it

• Find full recipe at hostthetoast.com

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