5 from 1 vote
Side shot of a white round bowl of corn chowder, on a gray tray.
Mexican Roasted Corn Chowder
Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins

Full of roasted corn, yellow potatoes, and cauliflower - and flavored with Mexican ingredients including jalapeños, chili powder, cumin, and red pepper flakes. SO, so good!

Course: Soup
Cuisine: Mexican
Keyword: corn chowder, mexican chowder
Servings: 7 servings
Calories: 371 kcal
Author: Sue Ringsdorf
For roasting the veggies:
  • 6-7 cups fresh corn kernels - from approximately 7-8 cobs
  • 4 cups yellow potatoes - chopped
  • 4 cups cauliflower - chopped
  • 3-4 Tablespoon olive oil
  • kosher salt and freshly ground black pepper - to taste
  • 1 Tablespoon cumin
  • 1 Tablespoons chili powder
For making the soup:
  • 2 Tablespoons unsalted butter
  • 1 medium onion - chopped
  • 1 whole jalapeño - seeds removed and diced
  • 3 cloves garlic - diced
  • 1 teaspoon red pepper flakes - optional!
  • kosher salt and freshly ground black pepper - to taste
  • 3 Tablespoons all-purpose flour
  • 6-7 cups chicken broth
  • 1 cup half and half
  • 1/2 cup sour cream light
  • 1 medium lime - freshly squeezed
  • Cotija cheese - to serve
  • cilantro - to serve
  • extra jalapeno - to serve
  • buttered toast - to serve
  1. Preheat oven to 400 degrees (or a convection oven to 375 degrees).

  2. Strip corn from cobs, by holding corn vertically on cutting board, and using sharp knife to slice. Rotate corn cob as you slice. Place corn on baking sheet, drizzle with olive oil, kosher salt, freshly ground black pepper, and half of the chili powder and cumin.

  3. Chop potatoes and cauliflower, and place on another baking sheet. Drizzle with olive oil, kosher salt, freshly ground black pepper, and half of the chili powder and cumin.

  4. Roast corn and veggies until just slightly soft (approximately 10-15 minutes), as they will continue to cook on the stove top.

  5. Heat a large sauce pan on stovetop to medium heat. Add butter, onion, and jalapeños, and sauté until soft (approximately 3-4 minutes). Add salt, pepper, red pepper flakes, and garlic - and stir for another minute. 

  6. Add flour to pan, and stir continuously for about 3 minutes. Add chicken broth and stir, scraping the pan to loosen the spices. Turn heat up slightly so that the mixture starts to boil. Continue simmering for about five minutes.

  7. Add half and half, and turn heat down so that it just bubbles slightly. Cook until mixture thickens, about five more minutes.

  8. Add corn, potatoes, and cauliflower to stock pan. Stir and let simmer until everything is well combined and heated through, approximately 10 minutes.

  9. Squeeze limes, and add juice to chowder. Add sour cream light, and stir well. 

  10. Serve chowder with Cotija cheese, cilantro, extra jalapeños, and buttered toast.

Recipe Notes
  1. Use fresh sweet corn for best flavor.
  2. Make sure you take the time to roast the corn, potatoes, and cauliflower. The olive oil and spices will ensure the best Mexican flavors.
  3. Be sure to cook the roux until creamy. This is the process of adding flour to the veggies and fat, and then adding broth and half and half, and stirring until it thickens.
  4. Leftovers are good up to 4-5 days.
Nutrition Facts
Mexican Roasted Corn Chowder
Amount Per Serving
Calories 371 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Cholesterol 27mg 9%
Sodium 837mg 35%
Potassium 1252mg 36%
Total Carbohydrates 48g 16%
Dietary Fiber 7g 28%
Sugars 10g
Protein 11g 22%
Vitamin A 19.1%
Vitamin C 79.8%
Calcium 13.5%
Iron 30.7%
* Percent Daily Values are based on a 2000 calorie diet.