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Mexican Street Corn Chowder

A creamy and flavorful chowder that combines the smoky sweetness of corn with zesty lime and topped with cheese and spices, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Chowder Base
  • 4 cups fresh corn kernels (or frozen)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 cup heavy cream (or coconut milk for a dairy-free option)
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • to taste Salt and pepper
  • 1 lime, juiced and zested
Toppings
  • ½ cup crumbled cotija cheese (or feta as a substitute)
  • ¼ cup cilantro, chopped (for garnish)
  • Tortilla strips (for serving)

Method
 

Preparation
  1. In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Stir in the corn kernels, and let them cook for about 2 minutes to release their sweetness.
  3. Add the vegetable broth and bring it to a simmer. Allow it to cook for 10-15 minutes to develop the flavors.
Blending
  1. Using an immersion blender, carefully blend the chowder partially until creamy but still chunky. If you prefer a smoother texture, blend it more thoroughly.
Finishing Touches
  1. Return the pot to low heat, and stir in the heavy cream, chili powder, cumin, salt, and pepper. Simmer for another 5 minutes to heat through.
  2. Remove the pot from heat and mix in the lime juice and zest. Stir in half of the crumbled cotija cheese.
Serving
  1. Ladle the chowder into bowls and garnish with additional cheese, cilantro, and tortilla strips for that perfect crunch.

Notes

For a dairy-free version, substitute heavy cream with coconut milk. Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for up to a month.