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Slow Cooker Cheesy Mexican Chipotle Corn Chowder

A rich, smoky, and comforting vegetarian corn chowder featuring chipotle peppers, fire-roasted tomatoes, and sharp cheddar cheese made easily in a slow cooker.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chowder Base
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 red bell pepper diced
  • 4 cups vegetable broth
  • 2 cans corn kernels drained
  • 1 can diced fire-roasted tomatoes
  • 1 chipotle pepper in adobo sauce minced
  • 1 tbsp adobo sauce
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 1 1/2 cups shredded sharp cheddar cheese
Garnish
  • 1/4 cup fresh cilantro chopped
  • 1 avocado diced
  • 2 tbsp lime juice

Equipment

  • Large skillet
  • Slow Cooker

Method
 

Cooking Steps
  1. Heat olive oil in a large skillet over medium heat and sauté onions until translucent and golden.
  2. Add garlic and bell pepper to the skillet and cook for 2 minutes until aromatic.
  3. Transfer the mixture to a slow cooker and add broth, corn, tomatoes, chipotle, adobo sauce, cumin, paprika, salt, and pepper.
  4. Cover and cook on low for 6 hours or high for 3 hours.
  5. Stir in the heavy cream and gradually incorporate the shredded cheddar cheese until melted.
  6. Adjust seasoning to taste and ladle into bowls.
  7. Garnish with cilantro, avocado, and a squeeze of lime juice before serving.

Notes

For a smoother texture, blend 1-2 cups of the finished chowder and stir it back in. Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.