This hearty chowder brings together sweet corn, spices, and a creamy finish, topped with a fresh lime-cilantro mixture that gives every bowl a street-corn twist. It’s simple to make and full of flavor.
If you’re craving something warm and satisfying that doesn’t feel heavy, this Mexican street corn chowder is sure to hit the spot. It’s mostly made from pantry staples, using canned corn, broth, a few spices, so it’s perfect for a busy weeknight.
For sides that go great with the chowder, you might try pairing it with my simple Rosemary Biscuits, Air Fryer Biscuits, or 3 Ingredient Scones.
This chowder gives you comfort food vibes but doesn’t leave you feeling weighed down.
What Makes This Chowder a Keeper
Ingredients at a Glance
Here’s a quick look at what you’ll need to make this chowder, along with a few easy substitutions if you want to adjust based on what you have on hand.
- Corn. Canned corn keeps this recipe quick and consistent, and the liquid adds body to the chowder. You can also use 6–8 fresh corn cobs with the kernels cut off or frozen corn (6-7 cups) with a splash of extra broth as needed.
- Olive Oil. Helps soften the aromatics and carries the spice flavor. Avocado or canola oil also work fine.
- Yellow Onion & Garlic. These create the aromatic base of the soup. White onion also works; ½ teaspoon garlic powder can stand in for fresh garlic.
- Ground Cumin & Chili Powder. Classic spices that bring warm, Mexican-inspired flavor. Taco seasoning can work in a pinch, though the flavor will be slightly different.
- Vegetable Broth. Keeps the chowder light and vegetarian. Chicken broth works just as well.
- Sour Cream. Adds creaminess without making the soup heavy. You can substitute plain Greek yogurt (temper to prevent curdling). You can also use 4 oz softened cream cheese for a richer chowder.
- Lime Juice. Brightens and balances the chowder. Both fresh or bottled lime juice work.
- Fresh Cilantro. Adds a fresh finish to the topping. Green onions or parsley will also work well.
- Optional Garnishes: Cotija, Tajín seasoning, jalapeño slices, and tortilla chips. Feta works in place of Cotija. You can also use smoked paprika or crushed red pepper.
How to Make it (Photo Tutorial)
Tips for the Best Chowder
- Use Room Temperature Sour Cream. To keep the chowder perfectly creamy, allow the sour cream to come to room temperature before adding it. This simple step prevents curdling and gives you a silky finish every time.
- Simmer Gently. A low, steady simmer helps the flavors develop without burning the spices or reducing the broth too quickly. If the pot starts bubbling hard, lower the heat.
- Blend Only Part of the Soup. Blending ¼–½ of the chowder gives you the ideal texture: smooth and creamy but still full of sweet corn kernels. Blend more for a thicker bowl or less for a chunkier chowder.
- Season at the End. Corn varies in sweetness and saltiness depending on the brand. Always taste the chowder before serving and add a little extra salt or lime juice if the flavor needs a lift.
- Use Fresh Toppings for Balance. The lime-cilantro mixture on top brightens the whole bowl. Don’t skip it. It adds freshness that keeps the chowder from feeling too rich.
- Let it Rest Before Reheating. Leftovers taste even better the next day. When reheating, warm gently over low heat and avoid boiling once the dairy has been added.
Storage and Reheating
Store:
- Keep the chowder in an airtight container in the refrigerator for up to 4 days.
- Store any lime-cilantro topping separately so it stays fresh.
Reheat on the Stovetop:
- Warm the chowder gently on the stovetop over low heat, stirring occasionally.
- Avoid boiling once the sour cream has been added. High heat can cause the dairy to separate and the texture to become grainy.
- If the chowder thickens in the fridge, add a splash of vegetable or chicken broth to loosen it up.
Reheat in the Microwave:
- Transfer the chowder to a microwave-safe bowl and cover it loosely.
- Heat on 50% power in 45–60 second intervals, stirring between each round.
- Continue heating until warmed through. Using lower power helps keep the sour cream from breaking.
Freeze:
- Because this soup contains sour cream, it’s not ideal for freezing. The texture can become grainy once thawed.
- If you want a freezer-friendly version, freeze the chowder before adding the sour cream, then stir in the dairy when reheating.
Make Ahead Tips
- The chowder can be made up to 2 days ahead. Store it in an airtight container in the refrigerator. The flavors actually deepen and improve as it rests.
- Reheat gently to keep it creamy. Warm it over low heat and avoid boiling once the sour cream is added. A hard simmer can cause the dairy to separate.
- Prep ingredients in advance. Chop the onion and garlic, measure out the spices, and prep the corn (fresh, canned, or frozen) up to a day ahead. Keep everything refrigerated until you’re ready to cook.
- Mix the topping fresh if possible. The lime-cilantro mixture tastes best when made right before serving, but you can juice the lime and chop the cilantro earlier in the day to get a head start.
- Great for meal prep. Portion leftovers into individual containers for easy grab-and-go lunches. Keep toppings separate so they stay fresh.
Serving Suggestions
Mexican street corn chowder pairs well with simple sides that complement its creamy texture. Here are a few ideas to round out the meal:
- Serve it with a Simple Pasta. A bowl of chowder is especially satisfying with warm bread or a simple pasta side. My Parmesan Butter Noodles come together quickly and make a great side.
- Serve with a Protein. If you’d like something heartier alongside the chowder, our Caprese Chicken adds fresh flavors that complement the corn beautifully.
- Pair with a Fresh Side. For something lighter, try a crisp salad or even fresh sliced vegetables with a bit of Tajín to echo the chowder’s flavors.
- Make it a soup-and-sandwich night. A simple grilled cheese, panini, or tortilla wrap turns this into a filling weeknight meal, especially something with a little melty cheese or tomato.
- Offer Toppings Buffet-Style. Cotija, Tajín seasoning, cilantro, jalapeños, lime wedges, and tortilla chips let everyone customize their bowl.
Variations
This chowder is flexible and easy to tailor to your preferences. Here are a few ideas to switch it up:
- Make it Smoky. Add a pinch of smoked paprika or stir in a spoonful of chipotle in adobo for deeper flavor.
- Add Protein. Stir in cooked shredded chicken (rotisserie works great) or sautéed shrimp at the end of cooking.
- Add Cheese. Stir in a handful of pepper jack or cheddar after blending.
- Turn up the Heat. Add diced jalapeños to the pot with the onions or finish with a drizzle of hot sauce, just enough to balance the sweetness of the corn.
- Make it Vegan-Friendly. Use vegetable broth, swap the sour cream for a dairy-free alternative, and skip the cheese toppings.
Love This Chowder? You Might Also Like…
I hope this Mexican street corn chowder finds a spot in your own rotation. It’s an easy, comforting chowder. It’s perfect for a relaxed weeknight or whenever you’re craving something cozy and hearty without a lot of effort. If you give it a try, I’d love to hear how it turned out for you. Your feedback always helps me make these recipes even better, and it’s such a joy to see them come to life in your kitchen.
Chowder Base
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 3 cloves garlic minced
- 4 cans corn kernels 15.25-oz cans, undrained (Note 2)
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons chili powder
- 1 teaspoon kosher salt
- 4 cups vegetable broth 32 oz
- ½ cup sour cream room temperature (Note 3)
Finishing Toppings
- 1 tablespoon lime juice
- ¼ cup chopped fresh cilantro
- Cotija cheese Tajín, and sliced jalapeños, optional
Heat the 2 tablespoons olive oil in a large pot over medium heat. Add the 1 cup chopped yellow onion and cook until translucent, about 4 minutes. Stir in the 3 cloves minced garlic and cook for 30 seconds until fragrant.
- Add the 4 cans corn kernels (with liquid), 1 ½ teaspoons ground cumin, 1 ½ teaspoons chili powder, and 1 teaspoon kosher salt. Cook 5 minutes. If spices begin to stick, lower the heat slightly.Scoop 1 cup of the corn mixture into a heat-proof bowl and set aside.
- Pour in the 4 cups vegetable broth. Bring to a gentle boil, then immediately reduce to medium-low.Simmer uncovered for 25 minutes.
Remove the pot from the heat and allow it to cool for a minute. Stir in the ½ cup sour cream.
Use an immersion blender to blend ¼ to ½ of the soup, depending on how creamy you prefer it. Leave some corn intact for the best chowder texture.
Stir the 1 tablespoon lime juice and ¼ cup chopped fresh cilantro into the reserved corn mixture.
- Taste and adjust salt or lime juice as needed.Ladle the chowder into bowls and top with the lime-cilantro corn. Add Cotija, Tajín, and jalapeños if desired. Serve warm with tortilla chips.
- If you don’t have an immersion blender, let the chowder cool for at least 5 minutes before blending in a regular blender. Vent the lid and cover lightly with a towel.
- The liquid from the canned corn adds natural sweetness and body. There’s no need to drain.
- Greek yogurt may be substituted but must be tempered to avoid curdling.
Calories: 149kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 990mg | Potassium: 210mg | Fiber: 3g | Sugar: 7g | Vitamin A: 538IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg
Servings: 8 servings
Calories: 149kcal
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