Ultimate Mexican Street Corn Chowder

5 from 1 vote

Ultimate 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!

Course Main Course

Cuisine Mexican

Diet Gluten Free

Prep Time 8

Cook Time 30

Total Time 38

Servings Servings

Calories 307kcal

Author Krystle Smith

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!

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