Mexican street corn chowder soup

There is something about a pot of creamy Mexican corn chowder bubbling on the stove that makes our whole apartment smell like a fiesta. I made this on a chilly Tuesday last winter when Alex came home from school begging for something warm and cheesy, and this chowder was the first thing that came to mind.

Jump to:

• Why You Will Like This Creamy Mexican Corn Chowder
• Ingredients For Creamy Mexican Corn Chowder
• Creamy Mexican Corn Chowder
• How To Make Creamy Mexican Corn Chowder
• Storage And Reheating
• Tips And Variations For This Corn Chowder
• Frequently Asked Questions About Creamy Mexican Corn Chowder
• Recipes You May Like
• Final Thoughts On This Creamy Mexican Corn Chowder

It has that cozy, hug in a bowl feeling, but with a little kick from green chilies and cumin that makes it taste like something special. Sarah calls it corn soup with the good stuff in it, which honestly might be the best review I have ever gotten.

If you love Mexican corn flavors as much as we do, you will probably also want to try our Mexican street corn seasoning blend on grilled veggies or even sprinkled right into this chowder for extra flavor.

Why You Will Like This Creamy Mexican Corn Chowder

This recipe has earned a permanent spot in our weeknight rotation, and here is why.

• It comes together in about 35 minutes, start to finish
• The creamy Mexican corn chowder base is rich without being heavy
• Rotisserie chicken makes this a total shortcut dinner
• Black beans and corn add heartiness and good texture
• Cheese and avocado on top make every bowl feel a little fancy
• It reheats beautifully, so leftovers are never sad

Honestly, the first time I made this, I doubled the recipe just so we would have extra for lunch the next day. That is how good it is.

Ingredients For Creamy Mexican Corn Chowder

Here is everything you will need. I always keep most of this stuff on hand, which makes it an easy last minute dinner.

• 5 tablespoons butter, cut into pieces
• 1 medium yellow onion, chopped
• 1 medium red bell pepper, chopped
• 4 cloves garlic, minced
• 5 tablespoons all purpose flour
• 3 cups whole milk
• 3 cups low sodium chicken broth
• 1 can (14.5 ounces) fire roasted diced tomatoes
• 1 bag (14.4 ounces) frozen corn, about 3 cups
• 1 can (7 ounces) mild green chilies
• 1 and a half teaspoons ground cumin
• 1 and a half teaspoons ancho chili powder
• Salt and black pepper, to taste
• 1 can (14.5 ounces) black beans, drained and rinsed
• 2 and a half cups cooked shredded rotisserie chicken
• 1 and a half cups shredded cheddar or Monterey jack cheese
• One third cup chopped cilantro
• 1 avocado, diced

A quick note on substitutions. If you only have fresh corn, that works great too. Just cook it a few minutes first so it is nice and tender before adding it in.

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How To Make Creamy Mexican Corn Chowder

I promise this looks like more steps than it actually is. Once you get everything chopped, the whole pot comes together pretty quickly.

Build The Base

Melt the butter in a large pot over medium heat. Add the onion and bell pepper, and cook until soft, about 10 minutes.

Stir in the garlic and cook one more minute, just until it smells amazing. Add the flour and stir it in, letting it cook for about a minute too. This helps thicken the chowder later.

Simmer The Soup

While whisking, slowly pour in the milk and chicken broth. This step matters, because whisking as you pour keeps everything smooth instead of lumpy.

Stir in the diced tomatoes, corn, green chilies, cumin, and chili powder. Season with salt and pepper. Bring the mixture to a light boil, stirring often so nothing sticks to the bottom.

Once it starts bubbling, add the black beans and let everything warm through together.

Finish It Off

Take the pot off the heat. Stir in the shredded chicken, cheese, and cilantro until the cheese melts into the broth.

Serve it warm with a spoonful of diced avocado on top. That last touch of avocado makes each bowl feel extra creamy.

Storage And Reheating

This chowder keeps really well, which is one more reason I love it for hectic weeks.

Store leftovers in an airtight container in the fridge for up to four days. I like using glass containers so I can reheat straight in them.

To reheat, warm it gently on the stove over medium low heat, stirring often so the dairy does not separate. You can also microwave individual bowls in 30 second bursts.

If the chowder thickens up in the fridge, just add a splash of milk or broth while reheating to loosen it back to that creamy texture you remember.

I do not recommend freezing this one. Dairy based soups tend to get a little grainy once thawed, and this chowder really shines when it is fresh.

Tips And Variations For This Corn Chowder

Over the years of making this in our kitchen, I have picked up a few little tricks worth sharing.

• Want it spicier? Add a diced jalapeno with the onions
• Short on rotisserie chicken? Shredded turkey works in a pinch
• Love a smoky flavor? Try a smoked paprika instead of regular chili powder
• Want more veggies in the mix? Toss in some diced zucchini with the peppers

Have you ever made a soup and realized halfway through that you forgot an ingredient? That happened to me the first time I made this, and I left out the tomatoes completely. It was still good, but the tomatoes really do add a nice brightness, so do not skip them if you can help it.

If corn is your thing, you might also love our Mexican street corn off the cob esquites or our easy Mexican street corn dip for your next game day spread.

Frequently Asked Questions About Creamy Mexican Corn Chowder

Can I make creamy Mexican corn chowder with fresh corn instead of frozen?

Yes, absolutely. Just cut the kernels off two or three fresh ears and cook them in a little butter for about five minutes before adding them to the pot. Fresh corn is especially good in the summer months.

How can I thicken creamy Mexican corn chowder if it turns out too thin?

If your chowder feels a little thin, mix one tablespoon of flour with two tablespoons of cold water, then whisk it into the simmering soup. Let it cook for a few more minutes and it will thicken right up.

Can I freeze creamy Mexican corn chowder for later?

I would not recommend it. Because this soup has milk and cheese in it, freezing tends to change the texture and make it grainy once thawed. It is best enjoyed within a few days in the fridge.

What toppings go well with creamy Mexican corn chowder?

Diced avocado is my go to, but shredded cheese, a dollop of sour cream, extra cilantro, or a few crushed tortilla chips on top are all delicious additions too.

Recipes You May Like

• Creamy Mexican Street Corn Soup: Another corn packed favorite in our house, with all that classic street corn flavor in soup form.
• Easy Chicken Tortilla Soup Full Of Flavor: If you love the chicken and broth combo here, this one is a natural next recipe to try.
• Creamy Black Bean Soup With Fresh Lime Twist: A cozy, bean forward soup that pairs beautifully with the same toppings as this chowder.

Final Thoughts On This Creamy Mexican Corn Chowder

This chowder has become one of those recipes I make without even glancing at the card anymore. It is simple, it uses ingredients I almost always have around, and it makes my whole family happy on a weeknight.

I hope this one finds a spot in your kitchen too, whether it is for a quiet Tuesday dinner or a bigger gathering with friends. Give it a try and let me know how it turns out for you.