Mexican Corn Chowder

Immediately after autumn hits, my family’s favorite time of year begins—soup season. The shorter days and chilly nights are a signal that warm, hearty bowls of comfort will be waiting when everyone arrives home for dinner. While we love to experiment with new and different recipes, there are a few go-to favorites that get requested time and again.

This creamy Mexican chicken corn chowder is definitely near the top of that list. Sweet and spicy, hearty and bright, this recipe’s balance of contrasting flavors is what makes it so special. Also special: Mexican chicken and corn chowder only takes 30 minutes to prepare, making it a perfect option for any night of the week.

Mexican Corn Chowder Ingredients

• Chicken breasts: Diced, skinless, boneless chicken breasts brown in a Dutch oven to create the base layer of flavor for this chowder.
• Onion: White onion is most commonly used for Mexican and Southwestern dishes, but it’s fine to use any type of onion you like.
• Butter: Creamy real butter is used to brown the chicken and onions. Since this is a cream-based soup, the butter will impart a smooth richness to the chowder.
• Garlic: Two cloves of minced garlic add an aromatic depth of flavor and savoriness. In addition to providing a boost of flavor, garlic is loaded with health benefits.
• Chicken bouillon: Cubes of concentrated dehydrated chicken broth and spices, bouillon adds a savory, umami punch to recipes. All that flavor often comes with a high dose of sodium, however. If you’re watching your salt intake, try a lower-sodium chicken bouillon substitute.
• Ground cumin: Warm, earthy and aromatic, cumin is a staple spice in Mexican and Tex-Mex cooking.
• Half-and-half cream: Cream is responsible for the decadent, creamy texture synonymous with a hearty bowl of chowder. Use half-and-half for a lower-fat but equally indulgent version of Mexican corn chowder.
• Monterey Jack cheese: Mild, buttery Monterey Jack is a luscious addition to the sweet, creamy corn and bright, tangy chiles.
• Cream-style corn: Contrary to what the name might suggest, cream-style corn doesn’t actually contain cream. This canned classic is made by partially pureeing the corn kernels to create a smoother texture and sweeter flavor. Canned, cream-style corn brings the Mexican street corn sweetness and texture to the chowder.
• Green chiles: Canned green chiles provide the smoky, tangy, complex flavors present in Mexican street corn. Opt for fire-roasted green chiles for the deepest flavor.
• Hot pepper sauce: Adding a teaspoon (or more) of hot sauce will balance the dairy’s richness and the corn’s sweetness. Use your favorite hot sauce, or if you don’t have one, our Test Kitchen has taken on the fiery task of tasting dozens to find the best hot sauce brands.
• Tomato: Diced tomatoes add some acidic zing to the recipe, bringing balance, flavor and texture.
• Fresh cilantro and tortilla strips (optional): Minced cilantro is a fantastic way to top off the corn chowder, adding a bright, citrusy, herbal freshness and pleasing color to the dish. Crispy fried tortilla strips add a salty, crunchy bite to the silky soup.

Directions

Step 1: Cook the chicken

Christine Ma for Taste Recipes

In a Dutch oven, brown the chicken and onion in butter until the chicken is no longer pink. Stir in the garlic, and cook for one minute longer. Add the water, chicken bouillon and cumin, and bring the pan to a boil. Reduce the heat, then cover and simmer for five minutes.

Step 2: Make the corn chowder

Christine Ma for Taste Recipes

Pour in the cream, and stir to combine. Add the shredded cheese, corn, diced chiles and hot sauce, and mix until combined. Continue to simmer, uncovered, over low heat until the cheese is fully melted. Remove the pan from the heat, and stir in the tomatoes. If desired, top with cilantro and tortilla strips before serving.

Christine Ma for Taste Recipes

Mexican Corn Chowder Variations

• Make it vegetarian: Easily make this corn chowder vegetarian by omitting the chicken and replacing the chicken bouillon with a vegetable or mushroom version. Add a can of black beans and some roasted red peppers to fill in for the chicken.
• Upgrade the toppings: In addition to cilantro and tortilla strips, add sliced jalapenos, diced avocado, crumbled queso fresco and a healthy drizzle of luxurious Mexican sour cream. Serve with fresh lime wedges on the side.
• Add some smoke: To give the corn chowder a more robust, smoky flavor, add some chorizo to the Dutch oven when sauteing the chicken. The chorizo will bring a deep, savory and spicy warmth to the soup.

How to Store Mexican Corn Chowder

When the chowder has completely cooled, store the leftovers in an airtight container in the refrigerator, where they’ll keep for three to four days.

Can you freeze Mexican corn chowder?

Due to the amount of dairy used in this recipe, we don’t recommend freezing it. Freezing can cause the ingredients to separate and can negatively affect the taste and texture of the soup.

Mexican Corn Chowder Tips

Christine Ma for Taste Recipes

Can I make it taste more like elotes?

Of course you can. To make this corn chowder more closely resemble the flavor of Mexican street corn, or elotes, add roasted or grilled sweet corn freshly cut off the cob. Mix in a tablespoon of lime juice, and top it with freshly grated cotija cheese, chili powder and sour cream.

Can I use leftover chicken?

Absolutely! Soup and chowder recipes are an excellent way to use up leftovers. Reimagine last night’s rotisserie, grilled thighs or pulled drumstick meat into this Mexican corn chowder recipe. Chicken that was grilled, roasted or smoked will bring a deeper, more complex flavor to this soup.

Can I make this in a slow cooker?

Definitely. Saute the chicken and add it, along with all the ingredients except the cream, tomatoes and the toppings, to the slow cooker. Set the cooker to high for four hours. Then, 30 minutes before you’re ready to serve, mix in the cream and allow it to come back to temperature. Finish with the toppings and serve.