Mexican Street Corn Chowder

5 from 4 votes

Mexican Street Corn Chowder is a creamy, comforting soup inspired by the flavors of elote, or Mexican street corn. Packed with sweet corn, potatoes, smoky spices, and zesty lime, it's topped with fresh cilantro, crumbled cotija cheese, and a sprinkle of chili powder for a rich, tangy, and slightly spicy taste experience.

Course Soup

Cuisine American

Keyword Mexican street corn chowder

Prep Time 30

Cook Time 50

Total Time 1 20

Servings servings

Calories 575kcal

Author Sue Ringsdorf

Ingredients

For the veggies and seasoning:

1/4 cup unsalted butter
1 medium onion - chopped
1 large jalapeño pepper - diced
2 pounds yellow potatoes - peeled and chopped
3 cloves garlic - minced
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon onion powder
kosher salt and freshly ground black pepper - to taste
1/4 cup all-purpose flour

The remaining:

4 cups chicken broth
1 teaspoon granulated sugar
1 ¼ cups heavy cream
1 ¼ pounds fresh corn kernels (or frozen) - from about 8 ears
sour cream, cotija cheese, chopped cilantro, jalapeño slices, lime juice - to serve

Instructions

Grill corn. Grill the ears of corn on an outdoor grill (with some olive oil, salt, and pepper) or indoors (in a cast iron skillet) until tender and slightly charred. Use tongs to turn the corn as it cooks. Let cool slightly.
Use a sharp knife to slice the kernels off of the cobs. Set aside.
1 ¼ pounds fresh corn kernels (or frozen)
Sauté Veggies. Heat a large stock pot over medium-high heat. Add butter and when melted, add onions, and jalapeños. Cook for 4-5 minutes or until veggies are slightly softened.
1/4 cup unsalted butter, 1 medium onion, 1 large jalapeño pepper
Add flour. Add garlic, flour, a pinch of sugar, and seasonings (ground cumin, chili powder, onion powder, kosher salt, and freshly ground black pepper) and stir to absorb into the veggies, about two minutes. Mixture will be thick.
3 cloves garlic, 1/4 cup all-purpose flour, 1 teaspoon granulated sugar, 1 teaspoon cumin, 2 teaspoons chili powder, 1 teaspoon onion powder, kosher salt and freshly ground black pepper
Add broth. Add the chicken broth and bring to a boil. Then add potatoes and cook chowder until potatoes are fork tender.
4 cups chicken broth, 2 pounds yellow potatoes
Add heavy cream and corn. Add the heavy cream and cook over medium heat to warm up, about 4-5 minuts. Then add the grilled corn and cook for a couple more minutes until warmed.
1 ¼ cups heavy cream
Serve. Serve chowder with all the toppings - sour cream, crumbled cotija cheese, chopped cilantro, sliced jalapeños, and fresh lime juice.
sour cream, cotija cheese, chopped cilantro, jalapeño slices, lime juice

Notes

- Frozen corn works well in a pinch and is convenient. Canned corn is also an option, but try to drain it first to avoid excess liquid.
- For more spice, add more jalapeños or even a serrano pepper, and use a dash of hot sauce or more chili powder.
- Store the chowder in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a bit more broth or cream if it thickens too much.
- Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat slowly.

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