Mexican Street Corn Chowder

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Whether you’re enjoying it on a chilly evening or serving it up at a casual dinner with friends, this chowder is pure comfort in a bowl. I promise you’ll want seconds!

Prep Time25

Cook Time30

Total Time55

Course: Appetizer, Dinner

Cuisine: American

Keyword: creamy, spicy, vegetarian

Servings:

Calories: 419kcal

Author: Tricia

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.

Notes

Store leftover soup in a well sealed airtight container. Reheat over low heat on the stovetop or 50% power in the microwave.

We don't recommend freezing due to the amount of dairy and cheese.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition