Smoky Mexican Street Corn & Chicken Chowder Recipe

Creamy mexican street corn and chicken chowder blends vibrant street flavors with comforting soup textures.

Kernels of sweet corn dance alongside tender chicken pieces in this hearty meal.

Street-style seasonings bring a zesty punch to every spoonful.

Regional spices create layers of complexity that surprise and delight.

Bold chili and lime notes spark excitement in each bite.

Charred corn and smoky undertones deliver an authentic mexican culinary experience.

Mexican Street Corn and Chicken Chowder

• Spice Up Your Meal: Packed with vibrant Mexican-inspired flavors that dance on your taste buds, this chowder transforms ordinary ingredients into an extraordinary culinary experience.
• Customize with Ease: Adaptable recipe allows quick substitutions for dietary needs or pantry limitations, making it perfect for spontaneous cooking adventures.
• One-Pot Wonder: Minimal cleanup with a single pot preparation means less time washing dishes and more time enjoying a delicious, hearty meal that brings everyone together.
• Comfort Meets Excitement: Combines traditional chowder comfort with bold street corn zestiness, creating a unique dish that satisfies both classic and adventurous food lovers.

Ingredients Included in Mexican Corn and Chicken Chowder

• Chicken: A tender and flavorful protein that adds heartiness to the chowder.

• Corn, Green Chiles, Onion, Bell Pepper, Jalapeno, Garlic: A vibrant mix of fresh vegetables that provides layers of flavor and texture to the chowder.

• Half and Half, Sour Cream, Cotija Cheese: Creamy ingredients that contribute richness and tangy depth to the soup.

• Tajin, Garlic Powder, Chili Powder, Cumin, Paprika, Salt: Spices and seasonings that create a bold, Mexican-inspired flavor profile.

• Oil, Butter, Flour, Chicken Broth: Essential ingredients that form the foundation of the chowder's cooking process.

• Lime Juice, Diced Onion, Fresh Corn: Fresh toppings that add brightness and additional texture to the finished dish.

How to Prepare Mexican Street Corn Chicken Chowder

Step 1: Sizzle the Chicken

Heat oil in a large pot over medium heat. Add diced chicken with a sprinkle of salt, cooking until golden and fully cooked.

Transfer chicken to a side plate, keeping those delicious juices ready.

Step 2: Awaken the Vegetables

Melt butter in the same pot.

• Chopped onion
• Diced bell pepper
• Sliced jalapeño

Cook until vegetables become soft and aromatic. Quickly stir in minced garlic and cook briefly.

Step 3: Create the Chowder Foundation

Dust flour over the vegetables and cook for a couple minutes. Gradually pour chicken broth, whisking until smooth.

• Corn kernels
• Cooked chicken
• Diced green chiles

Step 4: Infuse with Flavor

• Tajin
• Garlic powder
• Chili powder
• Cumin
• Paprika
• Salt

Pour half and half, bringing the mixture to a gentle bubble. Lower heat and let simmer, stirring occasionally.

Step 5: Enrich and Smooth

Swirl in sour cream and crumble cotija cheese into the chowder. Allow to simmer briefly.

Taste and adjust seasoning as needed.

Step 6: Serve with Flair

Ladle chowder into bowls.

• Extra Tajin
• Fresh lime juice
• Diced onion
• Fresh corn kernels

Serve piping hot and enjoy!

Tips That Perfect Mexican Street Corn Chicken Chowder

• Slice chicken into uniform, small pieces to ensure even cooking and prevent dryness during preparation.
• Adjust jalapeño quantity based on personal heat tolerance, removing seeds for milder flavor or adding more for extra kick.
• Use fresh corn kernels when in season for maximum sweetness and texture, or roast frozen corn briefly before adding to intensify natural flavors.
• Gradually add half and half while stirring to prevent separation and achieve smooth, creamy texture without lumps.
• Add cotija cheese at the end of cooking to maintain its crumbly texture and prevent complete melting into the chowder.

Variations to Try on Mexican Corn Chicken Chowder

• Seafood Fiesta Chowder: Replace chicken with shrimp or crab for a coastal Mexican-inspired version. Use seafood stock instead of chicken broth for enhanced ocean flavors.
• Vegetarian Corn Medley: Swap chicken with black beans or roasted poblano peppers. Add extra vegetables like zucchini and mushrooms for protein and texture.
• Spicy Green Chowder: Increase jalapeno and add roasted green chiles. Include tomatillos and cilantro for a tangy, verdant southwestern profile.
• Low-Carb Cauliflower Edition: Substitute corn with riced cauliflower. Use heavy cream instead of half and half for a keto-friendly adaptation that maintains rich, creamy consistency.

Suggested Pairings With Mexican Street Corn Chowder

• Pair Zesty Mexican Lager: Crisp Corona or Modelo Especial cuts through the chowder's richness, complementing its spicy Mexican street corn flavors.
• Elevate with Margarita Twist: Classic lime margarita mirrors the chowder's tangy profile, enhancing the jalapeño and citrus undertones with tequila's warmth.
• Refresh with Cilantro Agua Fresca: Light, herbal drink balances the chowder's creamy texture, providing a cooling counterpoint to the spicy and rich elements.
• Match Sparkling Paloma Cocktail: Grapefruit soda and tequila create a bright, effervescent pairing that highlights the chowder's vibrant Mexican-inspired seasoning.

Proper Storage for Mexican Street Corn Chowder

• Store leftovers in an airtight container within 2 hours of cooking. Seal tightly and keep in the refrigerator for 3-4 days. The chowder's creamy texture might slightly change when chilled.
• Transfer cooled chowder to freezer-safe containers, leaving 1-inch space for expansion. Freeze up to 2 months. Label with date for easy tracking.
• Pour chowder into a pot, warm over medium-low heat. Stir frequently to prevent scorching. Add a splash of chicken broth or half-and-half to restore creamy consistency if needed. Heat until steaming and reaching 165°F.

FAQs

• What makes this chowder different from traditional chowder recipes?

This chowder combines Mexican street corn flavors with a creamy chicken base, featuring Tajin seasoning, cotija cheese, and green chiles for a unique, spicy twist on classic chowder.

• Is this recipe spicy?

The chowder has a mild to moderate heat level from jalapenos and chili powder. You can adjust the spiciness by removing jalapeno seeds or reducing chili powder to make it milder.

• Can I make this chowder ahead of time?

Yes, you can prepare this chowder in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally to maintain the creamy texture.

Mexican Street Corn And Chicken Chowder Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 16 reviews

• Total Time: 40 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Hearty Mexican street corn and chicken chowder blends zesty street food flavors with comforting soup traditions. Creamy, spicy goodness brings bold southwestern charm to your dinner table that you won’t be able to resist.

---

Ingredients

Scale 1x2x3x

Protein:

• 1.5 pounds (680 grams) chicken breast, diced into bite-sized pieces

Vegetables and Corn:

• 4 cups fresh or canned corn (drained)
• 1 medium red onion, diced (about 1 cup)
• 1 green bell pepper, diced (121 cup)
• 1 small jalapeno, de-seeded and diced
• 1 (4 ounces / 113 grams) can diced green chiles
• 3 large cloves garlic, minced

Seasonings and Liquids:

• 2 tablespoons avocado oil (or olive oil)
• 3 tablespoons butter
• 4 cups chicken broth
• 1/4 cup all-purpose flour
• 1 cup half and half
• 1 teaspoon garlic powder
• 1.5 teaspoons Tajin (chili lime seasoning)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt, to taste
• 1/2 cup sour cream
• 1/2 cup cotija cheese
• Fresh lime juice, for serving
• Extra Tajin, diced onion, and fresh corn, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare chicken by searing in hot oil over medium heat for 5-7 minutes until golden and fully cooked. Transfer protein to a separate plate.
2. In the same pot, melt butter and sauté diced onion, bell pepper, and jalapeño for 3-4 minutes until vegetables become translucent. Add minced garlic and cook for an additional 30 seconds.
3. Sprinkle flour into the vegetable mixture, stirring continuously for 2 minutes to create a roux. Gradually pour chicken broth while whisking to prevent lumps.
4. Incorporate corn kernels, previously cooked chicken, and green chiles into the developing chowder. Season with Tajin, garlic powder, chili powder, cumin, paprika, and salt.
5. Pour half and half into the pot, bringing the mixture to a gentle boil. Reduce heat and allow chowder to simmer for 15 minutes, stirring periodically to prevent scorching.
6. Fold in sour cream and crumbled cotija cheese. Simmer for an additional 1-2 minutes, adjusting seasoning as needed.
7. Serve hot in individual bowls, garnishing with extra Tajin, fresh lime juice, diced onion, and additional corn kernels for texture and visual appeal.

Notes

• Swap chicken for tofu or plant-based protein to create a vegetarian version that maintains the rich, zesty flavor profile.
• Reduce heat by removing jalapeno seeds or substitute with milder green chiles for a more kid-friendly chowder.
• Experiment with dairy alternatives like coconut milk or cashew cream for a lactose-free option that keeps the creamy texture intact.
• Toast corn kernels before adding to intensify their smoky, sweet flavor and enhance the authentic Mexican street corn experience.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 320 kcal
• Sugar: 4 g
• Sodium: 580 mg
• Fat: 16 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.3 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Protein: 29 g
• Cholesterol: 85 mg