Mexican Street Corn Chowder
My Mexican street corn chowder features sweet corn, smoky bacon, and just enough spice. Learn our secret for a thick soup with incredible corn flavor without flour or cornstarch!
We love Mexican Street corn in our house. I've previously shared roasted Mexican Street corn, street corn salad, and even street corn dip! My latest creation is this Mexican street corn chowder. It contains everything you love about the original including smoky peppers, tangy lime, and salty cheese in an easy to make soup. It's ready in less than hour with only one pot to wash. We love serving ours with grilled margarita chicken and crusty bread to mop up every last bit.
Why Our Recipe Is the Best: A Sprinkle of Food Science
- We Use Fresh Corn: Buy the corn the day you're going to make this recipe for the best flavor. Corn's sugars convert to starch quickly after it is picked from the field.
- We Use Bacon: Bacon and chipotle chili powder adding smokiness to every bite. Bonus: We also sauté the veggies in bacon grease for even more flavor.
- We Amp Up the Corn Flavor: Extracting the liquid from the corn pulp and including the cobs in the pod adds SO much flavor that most people just throw in the trash!
Ingredient Notes and Shopping Tips
- Corn: Buy your corn the same day you make this recipe for the best flavor. Look for ears with bright green husks and yellow silk. Dark brown or black husks is a sign it has been sitting at the store for a long time. I like buying fresh local corn from my farmer's market.
- Poblanos: Remove the seeds and ribs for less heat or add a jalapeno for more heat.
- Potatoes: I like Yukon golds in this recipe. They have a buttery flavor and hold their shape well. You could also use red potatoes but avoid Russets which can fall apart of become grainy.
- Bell Pepper: I used red as it tends to be sweeter.
- Chipotle Chili Powder: I love the smoky flavor this adds. If you can't find it you can use regular chili powder and a teaspoon of smoked paprika.
- Heavy Cream: You can also us half and half. Just know that it makes the soup less rich and is more likely to separate.
- Limes: Pick limes that feel heavy for their size. Roll on the counter to burst its juice sacs and microwave for 10-20 to make it easier to squeeze.
- Cotija: Look for it in the ethnic cheese section. If you can't find it try queso fresco which is milder in flavor, or feta which is tangier.
Krystle's Tips: Steal My Culinary School Secrets
- Cut Corn In a Bundt Pan: This prevents them from going everywhere and also holds it place.
- Knife Cuts Matter: Cut potatoes into equal size cubes of around a half inch each. This helps them cook evenly so they're all done at same time.
Fresh corn gives the best flavor. If it is out of season use frozen corn which is picked at peak freshness. Use (2) 12 ounce bags. Avoid frozen corn which has a mushier texture.
You can also use a regular blender. Just be sure to only fill it about half full and to remove the lid to allow the steam to vent. Cover with a kitchen towel when blending.
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📖 Recipe
Ultimate Mexican Street Corn Chowder
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Ingredients
- 2 Tablespoons Butter
- 4 Slices Bacon Cooked Crisp, Grease Reserved
- 1 Onion Diced
- 2 Celery Hearts Diced
- 1 Poblano Pepper Seeded, Finely Chopped
- 1 Bell Pepper Diced, I used Red
- 4 Cloves Garlic Minced
- 1 Tablespoon Chipotle Chili Powder
- 1 Teaspoon Italian Seasoning
- ½ Teaspoon Salt or To Taste
- ½ Teaspoon Freshly Ground Black Pepper or To Taste
- 6 Ears Corn Cob and Milk Reserved (Read Below)
- 4 Yukon Gold Potatoes Peeled and Diced
- 4 Cups Chicken Broth
- 1 Bay Leaf
- 1 Cup Heavy Cream
- 1 Tablespoon Lime Juice Freshly Squeezed (About the juice from one lime)
- ¼ Cup Cilantro Roughly Chopped
- Mexican Crema (or Sour Cream), Crumbled Cotija Cheese, Lime Wedges, and Chili Powder If Desired, For Garnish
Instructions
- Cut corn off the cob by putting it in the center of a Bundt pan. Use back of knife to scrape off pulp. Transfer pulp to dish towel and squeeze over bowl until dry. You should have about a half cup of corn milk.
- Cook bacon until crisp.
- Heat butter and 1 tablespoon of reserved bacon grease over medium-high heat in a large Dutch Oven.
- Add onions, celery, and poblanos. Cook, stirring occasionally for 7-8 minutes.
- Add garlic, chipotle chili powder, Italian seasoning, salt, and pepper. Cook for 1 more minute.
- Add corn cobs, potatoes, chicken broth, and a bay leaf stirring and scraping the bottom of the pan as you go. Bring to a boil, and then reduce the heat to a simmer. Cook, stirring occasionally until the potatoes are tender, about 15 minutes.
- Stir in corn kernels, heavy cream, reserved corn milk (from step 1), and lime juice. Cook for 5 more minutes.
- Remove and discard the bay leaf. Use an immersion blender to purée about half of the soup until smooth. You can also carefully transfer to a blender.
- Stir in lime juice and chopped cilantro. Season to taste with more salt and pepper.
- Serve with more cilantro, Mexican crema (or sour cream), Cotija cheese, and lime wedges, if desired. Enjoy!
Nutrition
