Mexican Street Corn Chowder. Thick and creamy corn chowder swirled with crema and flavored with chili powder and lime juice. Top with some crumbly queso fresco and fresh cilantro. This soup is hearty and reminiscent of Mexican Street Corn
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What is Mexican Corn Chowder?
This corn chowder is thick and creamy and made with all the flavors that are common in Mexican Street Corn (Elotes). The soup is extra creamy thanks to the addition of potatoes and using Cacique Crema Mexicana.
Each year Cacique works with leading voices in the industry to predict What’s Next in Mexican Cuisine and this hearty soup is inspired by the trend that we will be interested in the story behind the dish and become more of an adventure for those of us traveling less. During the summers in Texas one of my favorite activities is to go to local markets where vendors are set up who sell Elotes and Esquites from food trucks or stands. The combination of grilled corn with cold and creamy Crema is the perfect snack and always bring back happy memories! Coat it with lime juice, crumbled queso fresco, and a dash of chili powder to complete it. This soup brings all of those flavors to your own home in a comforting and warming dish.
- Butter: used to sauté the veggies and to create a roux to thicken the soup.
- Onion & Garlic: aromatics to flavor the soup
- Poblano Pepper: a mild pepper, adds just a hint of heat to the chowder.
- Flour: thickening agent for the soup.
- Corn: can use frozen, canned or fresh corn.
- Gold Potatoes: adds a thickness to the soup.
- Chicken Broth: helps create a flavorful broth. Always grab a low or no sodium broth.
- Chili Powder: add a bit to the soup and also have some to sprinkle on top.
- Cumin: a common Mexican spice for flavor and seasoning.
- Oregano: use Mexican Oregano, adds an herbaceous flavor.
- Lime Juice: a bit of citrus. Add some to the chowder, and also serve some extra wedges with the soup for extra!
- Cacique Crema Mexicana: used to add a creaminess to the chowder.
- Cacique Ranchero Queso Fresco: crumble and add as a topping to the corn chowder when serving.
How to make Mexican Street Corn Chowder:
- Sauté the veggies in the butter until softened.
- Stir in flour and cook for several minutes. This will help to thicken the chowder.
- Pour in the chicken broth, using store bought broth is an easy way to add extra flavor to the soup.
- Add potatoes and corn. Stir to combine. Then add in the spices and seasonings.
- Bring to a simmer and let cook while covered until the potatoes are softened.
- Use an immersion blender to blend a portion of the soup.
- Pour in crema to create the creamy broth.
- Stir in fresh lime juice. Top with crumbled Cacique Ranchero Queso Fresco, a drizzle of Cacique Crema Mexicana, fresh diced cilantro and a sprinkle of chili powder.
If you don’t have an immersion blender you can carefully transfer a portion of the soup to a blender or food processor. Be careful and allow the soup to cool slightly since placing a lid on a blender full of hot liquid can create pressure and pop the lid off.
- Peppers: can substitute the poblano pepper for a jalapeno pepper for more heat, or you can use diced green chiles for an even more mild heat to the chowder.
- Corn: this chowder works great with fresh, canned or frozen corn. Use what you have on hand!
- Flour: if you’re needing a flour-free chowder you can leave this ingredient out. Substitute with a thickening agent of your choice, or simply blend the soup a bit more to create a thicker chowder.
More Soup Recipes to Enjoy:
Mexican Street Corn Chowder
- 2 tbsp butter , unsalted
- ½ cup onion, diced
- 3 cloves garlic, minced
- 1 poblano pepper, diced
- 4 tbsp flour
- 4 cups chicken broth, no sodium
- 32 ounces corn, (fresh, frozen or canned-if using canned drain first)
- 1 lb gold potatoes, diced 1/2 inch cubes
- 1½ tsp salt
- 1 tsp chili powder, 1
- 1 tsp Mexican oregano
- ½ tsp ground cumin
- ¼ tsp ground black pepper
- ½ cup Cacique Crema Mexicana
- 1 tbsp lime juice, fresh
- Cacique Crema Mexicana
- ¼ cup Cacique Ranchero Queso Fresco, crumbled
- cilantro, diced
- chili powder
- lime wedges
- Melt butter in a large Dutch oven or pot over medium heat.
- Add onion and pepper and sauté until softened. Add in garlic and sauté an additional 30 seconds.
- Sprinkle in flour, stir to coat the vegetables. Continue to cook for 2-3 minutes.
- Pour in the chicken broth, stir with a wooden spoon and gently scrape the bottom of the pot to loosen any stuck-on bits.
- Add the corn and potatoes. Add the seasonings. Stir to combine.
- Bring soup to a simmer, cover and let cook 15 minutes or until potatoes are softened and fork tender.
- Remove soup from heat.
- Using an immersion blender, blend a portion of the soup until thickened.
- Add the Cacique Crema Mexicana and stir to combine.
- Add the fresh lime juice and stir.
- Serve the chowder warm and top with additional Crema Mexicana, crumbled Cacique Ranchero Queso Fresco, diced cilantro, and a sprinkle of chili powder.