Mexican Street Corn Chowder Recipe

If you’re craving something comforting, creamy, and absolutely loaded with flavor, this Mexican Street Corn Chowder is what your dinner dreams are made of! Inspired by classic elote, it pulls together juicy chicken, fire-roasted corn, warm spices, and a splash of decadence into every spoonful. It’s a fiesta for the senses—and a recipe you’ll want on repeat!

Ingredients You’ll Need

Every ingredient in this Mexican Street Corn Chowder brings a little something special—whether it’s the creamy texture, the punchy flavor, or that irresistible pop of color. And the best part? They’re all easy to find and wonderfully straightforward!

• Boneless Skinless Chicken Breasts: Adds lean protein that soaks up the chowder’s bold flavors and shreds beautifully.
• Yellow Onion: Provides savoriness and depth, forming the aromatic backbone of the chowder.
• Jalapeño Peppers: Bring a gentle warmth—just enough for a little kick without overpowering the palate.
• Garlic: For that essential, aromatic base with every comforting spoonful.
• Fire-Roasted Corn Kernels: Offer sweetness and a touch of smokiness—the soul of street corn in every bite.
• Cream-Style Corn: Helps achieve the ultra-creamy texture and adds layers of corn flavor.
• Diced Green Chiles: Mild and tangy, these add just the right amount of zest.
• Black Beans: Make things hearty, filling, and add gorgeous color contrast.
• Chili Powder, Ground Cumin, Ancho Chile Powder, Paprika, Ground Coriander, Black Pepper, Kosher Salt: These spices and seasonings create a bold, balanced flavor base with plenty of depth.
• Reduced Sodium Chicken Broth: Brings everything together and allows those street corn flavors to shine.
• Monterey Jack Cheese: Lends stretchy, melty goodness for the ultimate chowder finish.
• Heavy Whipping Cream: Makes this chowder ultra-luxurious and silky smooth!
• Cornstarch: Thickens everything to that perfect chowder consistency without any fuss.
• Garnishes (Sour Cream, Cilantro, Tajín, Cotija, Lime, Tortilla Chips): Take things to the next level! These are your finishing touches, so don’t skip them.

Variations

The beauty of this Mexican Street Corn Chowder is how easily it adapts to what you love or what you have! With a few swaps or additions, you can tailor it to suit different diets, tastes, and what’s in your fridge.

• Go Vegetarian: Swap the chicken for extra black beans or add diced potatoes for a meatless, equally hearty version.
• Add Extra Heat: Stir in chipotle peppers in adobo or leave some jalapeño seeds in if you love it spicy!
• Lighter Option: Use half-and-half or whole milk in place of heavy cream for a slightly lighter (but still luscious) chowder.
• Cheese Swap: Try pepper jack or a smoky cheddar for a different cheesy finish.
• No Slow Cooker? This recipe adapts perfectly to a Dutch oven or soup pot on the stovetop—just simmer until the chicken is cooked through and flavors mingle.

How to Make Mexican Street Corn Chowder

Step 1: Build Your Flavor Base

Start by adding the chicken breasts, diced onion, jalapeños, garlic, both types of corn, green chiles, drained black beans, and every one of those beautiful spices right into your slow cooker. This clever layering means every veggie and bean soaks up maximum flavor as the chowder cooks slowly and gently. Don’t forget the chicken broth—pour it over and give everything a swift stir so all the ingredients are thoughtfully mingling.

Step 2: Let the Slow Cooker Work Its Magic

Cover and cook on LOW for 6–8 hours, letting all those flavors meld and the chicken turn deliciously tender. This is the ultimate “set it and forget it” phase—head out, go about your day, and come home to a kitchen that smells irresistibly cozy.

Step 3: Prep the Creamy Finish

When the timer’s up, carefully pull out the chicken and let it rest on a cutting board. Meanwhile, whisk together the heavy cream and cornstarch in a separate bowl until smooth—this is the secret to thick, luscious chowder that clings delightfully to your spoon.

Step 4: Shred, Stir, and Cheese It Up

Switch your slow cooker to HIGH and mix in the heavy cream mixture. Shred the chicken (two forks work perfectly for this), then return it to the chowder along with the glorious shredded Monterey Jack cheese. Stir to combine—watch as the cheese melts and the creamy base thickens. Continue to cook uncovered for about 30 more minutes, stirring occasionally, until it’s just the way you like it.

Step 5: Serve and Garnish Like a Pro

Ladle the hot Mexican Street Corn Chowder into bowls, then top each portion with your favorite garnishes—crumble on cotija, dollop with sour cream, sprinkle Tajín, scatter fresh cilantro, and serve with lime wedges and tortilla chips. Every bowl is a little personalized celebration!

How to Serve Mexican Street Corn Chowder

Garnishes

The magic is in the finish! Pile on tangy cotija cheese, dollops of sour cream, and snips of fresh cilantro. A sprinkle of Tajín adds a bright citrusy-spice, while crushed tortilla chips offer irresistible crunch. And whatever you do, don’t forget a generous squeeze of lime—it wakes up all those bold, creamy flavors and makes your Mexican Street Corn Chowder pop.

Side Dishes

This chowder is hearty enough to be a main, but it loves a good sidekick! Try warm flour tortillas or a crusty hunk of bread for dunking, or a simple green salad tossed with avocado and tomatoes. For extra fun, serve with a side of elote-style corn on the cob or spicy Mexican rice to keep the flavors running wild.

Creative Ways to Present

Serve your Mexican Street Corn Chowder in big mugs for a cozy movie night, or ladle it into bread bowls to make it a show-stopping dinner party centerpiece. For gatherings, set up a chowder topping bar so guests can make their dream bowl—garnishes, hot sauces, and crunchy bits, the works!

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Chowder keeps beautifully! Cool completely, then scoop into an airtight container and keep in the fridge for up to 4 days. The flavors deepen overnight, making your next bowl even better.

Freezing

This chowder freezes well despite its creamy nature. Spoon cooled chowder into freezer-safe bags or containers, leaving a little room for expansion. Freeze for up to 2 months. Let thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, simply warm in a saucepan over medium-low heat, stirring gently until hot and creamy. Add a splash more broth or cream if needed to loosen it up, and don’t forget fresh garnishes to revive those flavors!

FAQs

Final Thoughts

I hope this Mexican Street Corn Chowder brings you as much joy and comfort as it does in my kitchen! It’s cozy, vibrant, and oh-so-satisfying—perfect for sharing with loved ones or savoring a bowl all to yourself. Give it a try, have fun with the toppings, and let me know how your chowder adventure turns out!

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