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
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
Instructions
- 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.
- 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.
- Sprinkle flour into the vegetable mixture, stirring continuously for 2 minutes to create a roux. Gradually pour chicken broth while whisking to prevent lumps.
- Incorporate corn kernels, previously cooked chicken, and green chiles into the developing chowder. Season with Tajin, garlic powder, chili powder, cumin, paprika, and salt.
- 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.
- Fold in sour cream and crumbled cotija cheese. Simmer for an additional 1-2 minutes, adjusting seasoning as needed.
- 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