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If you love the bold flavors of Mexican Street Corn, you’re going to fall head over heels for our Mexican Street Corn Chowder. This Panera Bread copycat recipe is rich, creamy, slightly spicy, and packed with layers of flavor that turn a beloved street food into the ultimate comfort bowl.
Mexican Street Corn Chowder: A Creamy, Comforting Twist on Elote
There’s nothing quite like the flavor of Mexican Street Corn (Elote) — sweet corn kissed with chili and lime, bright and bold with every bite. It’s one of those foods that instantly brings a smile, and I knew I had to find a way to turn those flavors into something warm and comforting for the cooler months.
That’s how this Mexican Street Corn Chowder was born — creamy, cozy, and full of all the flavors we adore about elote, but in soup form.
What you’ll need
Fresh ingredients:
For this chowder you’ll need corn, onion, poblano chiles, red bell pepper, garlic and potatoes. You’ll also need a little butter and olive oil for sautéing.
The corn can be frozen, fresh, canned or canned fire-roasted. If fresh, try charring the corn on the grill before cutting it off to add to the chowder. That simple step adds another layer of flavor to this well seasoned chowder.
Make it creamy:
We use store-bought vegetable broth, whole milk and diced American cheese from the deli. Feel free to substitute chicken broth for the veggie or half-and-half for the milk. Don’t exchange the American cheese, however. It melts beautifully creating a velvety consistency.
Spice it up:
We use a pinch of cayenne pepper, plenty of chili powder, fresh ground black pepper, granulated sugar and cornstarch. Depending on the sodium level in the vegetable broth and American cheese, you probably won’t need additional salt but always check the seasoning before serving.
For toppings (highly recommended):
- Crumbled cotija, Queso Fresco or feta cheese
- Mexican crema or sour cream mixed with lime juice
- fresh cilantro and lime wedges
- Chili flakes or Tajín
- Tortilla strips or crushed tortilla chips
How to Make Mexican Street Corn Chowder
This recipe captures everything we love about elote with sweet corn, chili spice, creamy richness, and salty cheese—then transforms it into a spoon-worthy soup.
- Sauté the aromatics
In a large pot, melt butter and olive oil over medium heat. Add onion and peppers. Cook until soft and translucent then stir in the garlic. Cook until fragrant. - Build the base
Add potatoes, broth and corn. Cook until the potatoes are just tender but not mushy. Remove 2 cups of the mixture to a bowl, blender or saucepan. Process the mixture using a blender or an immersion blender until the corn and potatoes are pureed and creamy. Pour the puree back into the soup pot. - Add the seasoning
Reduce the heat to low and stir in 2 cups of milk, cayenne (if using), chili powder, pepper, and sugar. Bring to a gentle boil. - Make it thick and creamy
Make a slurry by combining the cornstarch with the remaining 1/4 cup of milk. Stir until dissolved then slowly add to the soup until incorporated. Heat gently until thickened. Remove from the heat and slowly add the diced American cheese. Stir until completely melted and serve. - Garnish and serve
Squeeze a few lime wedges over each individual bowl and garnish with your favorite toppings like crema, cilantro and plenty of tortilla chips.
Why You’ll Love This Chowder
I think what makes this recipe so special is that it hits all the right notes:
- Creamy and comforting, but not too heavy
- Big Flavor, minimal effort from sweet corn, warm spices, and bright lime
- Great for weeknight dinners or weekend entertaining
- Easy to customize — you control the heat!
- Crowd-pleasing – familiar flavors with a fun twist
The toppings are where this chowder really shines. Don’t skip them!
This is where you can really dial it up: salty cotija, cool Mexican crema, fresh cilantro a squeeze of lime for brightness, and a sprinkle of Tajín takes it from good to unforgettable. And finally, don’t skimp on the crunchy tortilla chips or strips — they add such a fun texture that everyone loves.
Serving & Storage Tips
Serve this chowder with warm crusty bread or tortillas on the side — they’re perfect for dipping!
Leftovers keep beautifully in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. Add a splash of broth or cream if needed to thin.
We don’t typically freeze soups and chowders with a heavy dairy base. Since this chowder has both milk and cheese, it’s probably best to make it fresh when needed.
Mexican Street Corn Chowder
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large sweet onion chopped
- 2 poblano chiles stemmed, seeded and chopped
- 1 red bell pepper chopped
- 4 garlic cloves minced
- 1 ½ pounds Yukon gold potatoes peeled and chopped
- 4 cups low sodium vegetable broth (32oz) or chicken broth
- 4 cups corn canned, canned fire-roasted, fresh, grilled, fresh or frozen (30oz)
- 2 ¼ cups whole milk (18oz) or half-and-half, divided
- 1 pinch cayenne pepper
- 2 teaspoons chili powder
- 1 teaspoon fresh ground black pepper
- 1 tablespoon granulated sugar
- 2 tablespoons cornstarch (16g)
- 4 ounces white American cheese cut into cubes, from the deli, about 1 cup
For serving (optional):
- Mexican crema or sour cream and lime juice
- cilantro
- lime wedges
- Queso Fresco cheese or Cotija
- tortilla chips or strips
Instructions
- In a large pot or Dutch oven warm the butter and olive oil over medium heat. Add the onion, poblano chiles and red bell pepper. Sauté for 3 to 5 minutes or until slightly tender. Add the garlic and continue to sauté until fragrant, about 1 minute more.
- Add the potatoes, broth and corn. Bring to a simmer and cook over medium heat for 15 minutes or until the potatoes are tender but not mushy. Transfer 2 cups of the mixture to a separate heat-proof bowl, small saucepan or blender. Using a blender or an immersion blender process the 2 cups of soup so the potatoes and corn are pureed and creamy. Pour the puree back into the Dutch oven.
- Reduce the heat to low and stir in 2 cups of milk, cayenne, chili powder, black pepper and sugar.
- Combine the cornstarch with the remaining 1/4 cup of milk and stir until dissolved. Slowly add to the soup stirring until fully incorporated. Heat gently until thickened and bubbly. Remove from the heat and slowly add the diced American cheese, stirring until fully melted. Check the seasoning and add salt and pepper if needed. Serve immediately.
- Garnish each bowl with tortilla chips, crema, cilantro and lime wedges with the juice squeezed over the soup.
Recipe Notes
Nutrition
More Great Corn Recipes
Mexican Street Corn Chowder is the kind of recipe that feels both familiar and exciting—comfort food with personality. Whether you’re cooking for family, friends, or just yourself, it’s guaranteed to bring warmth and bold flavor to the table. It’s the perfect way to celebrate sweet corn, and I promise you’ll want seconds.
If you give it a try, don’t forget to garnish generously—and enjoy every creamy, cozy bite. 🌽✨ And, as always, I’d love to hear what you think if you make it — leave a comment down below!
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