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For a delicious Mexican street corn chowder, gather these simple ingredients: - 4 cups fresh corn kernels (or frozen, if unavailable) - 1 medium onion, diced - 2 cloves garlic, minced - 1 medium red bell pepper, diced - 2 medium potatoes, peeled and cubed - 4 cups vegetable broth - 1 cup coconut milk (or heavy cream for a richer texture) - 1 teaspoon smoked paprika - 1 teaspoon cumin - Salt and pepper to taste - 1/2 cup cilantro, chopped (plus additional for garnish) - 1/2 cup queso fresco, crumbled (for topping) - Lime wedges (for serving) Not all ingredients are set in stone. Here are some smart swaps: - Corn: Use frozen corn if fresh is hard to find. It works well in chowder. - Coconut milk: For a richer taste, use heavy cream instead. - Queso fresco: Try feta if you can't find queso fresco. It adds good flavor too. - Vegetable broth: Chicken broth can be a nice swap if not needed to be vegetarian. Fresh corn gives your chowder a sweet and crisp taste. It adds great texture too. If you can't get fresh corn, frozen corn is a good backup. It’s picked at peak ripeness and keeps its flavor well. Using fresh corn can make a difference, but frozen corn is still tasty. Just be sure to thaw it before adding it to your chowder. Both options can create a yummy dish that warms you up! {{ingredient_image_1}} Start by heating one tablespoon of olive oil in a large pot over medium heat. Add the diced onion. Sauté until the onion turns soft and clear, about five minutes. Next, stir in the minced garlic and diced red bell pepper. Cook for two to three minutes until you smell the garlic's sweet aroma. Now, add your fresh corn kernels and the cubed potatoes to the pot. Sprinkle in the smoked paprika, cumin, salt, and pepper. Give everything a good stir to mix the spices well. Pour in the vegetable broth. Bring this mixture to a boil, then lower the heat. Let it simmer for twenty minutes. You want the potatoes to become tender during this time. After twenty minutes, take half of the chowder out of the pot. You can use a blender or an immersion blender to blend it until smooth. This step is key for a creamy texture. Once blended, return it to the pot. Stir it well to combine with the unblended portion. Now, pour in one cup of coconut milk. Stir in the chopped cilantro. Heat everything for five more minutes. This will blend the flavors. Taste the chowder. If you want it saltier, add more salt. If you like a bit of zing, squeeze in lime juice. If the chowder seems too thick, add a splash of vegetable broth or water. For a thicker chowder, let it simmer a few minutes longer. Serve warm. Top with crumbled queso fresco and extra cilantro. Add lime wedges on the side for that zesty kick. Enjoy your flavorful Mexican Street Corn Chowder! To get the best flavor in your chowder, use fresh corn kernels. They add sweetness and crunch. If fresh corn is not available, frozen corn works well too. The smoked paprika gives a nice smoky taste. Use good quality vegetable broth for a deep flavor. Don’t skip the lime juice. It adds brightness and balance to the dish. One common mistake is not sautéing the onion long enough. Sautéing brings out the sweet flavor. Make sure to blend the chowder only halfway. This keeps some texture while adding creaminess. Avoid adding too much coconut milk at once. Mix it in slowly to control the thickness of the chowder. Lastly, taste as you go. Adjust salt and pepper to fit your taste. For a creamy texture, blend half of the chowder until smooth. This makes it rich without losing the chunky goodness of the corn and potatoes. If your chowder is too thick, add more vegetable broth or coconut milk. Stir well to combine. If it’s too thin, let it simmer a little longer to thicken. Always serve it warm for the best experience! Pro Tips Use Fresh Corn: For the best flavor and sweetness, use fresh corn kernels when in season. If using frozen, make sure they are high quality. Adjust Consistency: If you prefer a thicker chowder, blend more of the mixture, or add an extra potato. Add Heat: For a spicier version, incorporate diced jalapeños or a pinch of cayenne pepper while cooking. Serve with a Twist: Experiment with toppings like avocado slices or a drizzle of chili oil for an added flavor dimension. {{image_2}} You can easily add protein to your chowder. Chicken, shrimp, or sausage work well. Cook the meat in the pot after the onion and garlic. This adds flavor and makes the dish filling. If you use chicken, shred it before adding it back. For shrimp, add them in the last few minutes of cooking. This keeps them tender and juicy. If you want a vegetarian or vegan chowder, you have options. Use vegetable broth instead of chicken broth. Replace the coconut milk with almond or soy milk for a lighter taste. You can also skip the queso fresco and add avocado instead. This gives a creamy texture without dairy. Fresh herbs and spices will keep the flavor bright. To make your chowder stand out, try adding unique ingredients. Roasted poblano peppers add a smoky flavor. You can also mix in diced tomatoes for a fresh taste. For a spicy kick, add jalapeños or chili powder. Experiment with different herbs like dill or basil for new flavors. Each twist keeps the chowder exciting and fun! To keep your Mexican street corn chowder fresh, let it cool first. Use an airtight container. This helps prevent air from getting in. Store it in the fridge for up to four days. Always label your container with the date. This way, you know when to eat it again. When you're ready to enjoy your chowder again, heat it gently. Pour the chowder into a pot. Warm it over low heat, stirring often. This helps it heat evenly and keeps it creamy. If it seems too thick, add a splash of vegetable broth or water. You can also microwave it in a safe bowl. Heat it in short bursts, stirring in between. Freezing is an option if you have extra chowder. First, cool it completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as liquids expand when frozen. It can last up to three months in the freezer. When you're ready to eat it, thaw it overnight in the fridge. Reheat as mentioned above for the best taste. Mexican Street Corn Chowder is a creamy soup. It has fresh corn, spices, and veggies. You get a taste of sweet corn with smoky flavor. The chowder combines coconut milk or cream for richness. It also has cilantro and lime for a fresh kick. This dish is inspired by the popular Mexican street food known as elote. You can enjoy it warm, topped with cheese and cilantro. Yes, you can make this recipe gluten-free. All the ingredients are naturally gluten-free. Use vegetable broth that is labeled gluten-free. Coconut milk or heavy cream can also be gluten-free. Ensure that all toppings, like cheese, are safe too. This chowder is perfect for everyone, whether on a gluten-free diet or not. The total cooking time for this chowder is about 45 minutes. You need 15 minutes to prep the ingredients. Cooking takes about 30 minutes. First, sauté the onions and peppers for around 5 minutes. Then, simmer the chowder for 20 minutes until the potatoes are soft. Finally, blend part of the chowder for a creamy texture. It’s simple and quick! In this post, we explored how to make Mexican Street Corn Chowder. We detailed the essential ingredients, their substitutions, and the benefit of fresh versus frozen corn. I shared step-by-step cooking instructions, blending techniques for smooth texture, and tips on flavor and consistency. We also discussed variations like adding protein and alternatives for vegans. Lastly, I covered storage tips and answered common questions. Embrace these methods and enjoy crafting your chowder to suit your taste!

Mexican Street Corn Chowder

A creamy and flavorful chowder inspired by Mexican street corn, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 4 cups fresh corn kernels (or frozen, if unavailable)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 2 medium potatoes, peeled and cubed
  • 4 cups vegetable broth
  • 1 cup coconut milk (or heavy cream for a richer texture)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1/2 cup cilantro, chopped (plus additional for garnish)
  • 1/2 cup queso fresco, crumbled (for topping)
  • as needed lime wedges (for serving)

Instructions
 

  • In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and diced red bell pepper, cooking for an additional 2-3 minutes until fragrant.
  • Add the corn kernels, cubed potatoes, smoked paprika, cumin, salt, and pepper. Stir to combine.
  • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes, or until the potatoes are tender.
  • Remove half of the chowder and blend it until smooth in a blender or using an immersion blender. Return the blended portion to the pot.
  • Stir in the coconut milk and chopped cilantro, cooking for an additional 5 minutes to heat through.
  • Taste and adjust seasoning with more salt, pepper, or lime juice as desired.
  • Serve warm, topped with crumbled queso fresco and garnished with additional cilantro. Accompany with lime wedges on the side for an extra zesty flavor.

Notes

For a richer texture, substitute coconut milk with heavy cream.
Keyword chowder, corn, soup, vegetarian