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To make Mexican Street Corn Chowder, you will need: - 4 cups fresh corn kernels (or frozen corn if fresh is not available) - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 medium red bell pepper, diced - 2 medium potatoes, peeled and cubed into bite-sized pieces - 4 cups vegetable broth - 1 cup coconut milk (for a creamy texture) or heavy cream for a richer flavor - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Salt and pepper to taste - 1/2 cup fresh cilantro, chopped (plus extra for garnish) - 1/2 cup queso fresco, crumbled (for topping) - Lime wedges (for serving) You can make swaps to fit your taste or pantry. Use: - Canned corn instead of fresh or frozen. - Any onion type, such as yellow or sweet. - Swap potatoes for sweet potatoes for a sweeter taste. - Use almond milk or oat milk instead of coconut milk for a lighter chowder. - If you want it dairy-free, skip the queso fresco or use a dairy-free cheese. Fresh ingredients make a huge difference. Here are some tips: - Visit local farmers' markets for fresh corn and herbs. - Check for seasonal produce at your grocery store. - Choose corn with bright kernels and husks that are moist. - Look for firm, unblemished potatoes and vibrant bell peppers. - Always smell your herbs; they should smell fresh and strong. These tips help you find the best ingredients for a delicious chowder. {{ingredient_image_2}} First, you need a large pot to start your chowder. Heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add 1 medium onion that you have diced. Sauté the onion for about 5 minutes until it turns soft and clear. Then, add 2 cloves of minced garlic and 1 diced red bell pepper. Cook this mix for another 2 to 3 minutes. Stir it often until the bell pepper softens and gives off a nice scent. Next, it’s time to add the main ingredients. Toss in 4 cups of fresh corn kernels, or frozen if needed, along with 2 cubed potatoes. Season this mix with 1 teaspoon of smoked paprika and 1 teaspoon of ground cumin. Don’t forget to add a good pinch of salt and pepper. Stir everything well to combine. Now, pour in 4 cups of vegetable broth. Turn the heat up until it all comes to a boil. Once it’s bubbling, lower the heat and let it simmer for about 20 minutes. This is when the potatoes cook through. Check them with a fork; they should be tender. After the potatoes are ready, carefully take out half of the chowder and blend it until smooth. You can use a regular blender or an immersion blender for this. Once blended, put the smooth mixture back into the pot with the remaining chowder. To finish, stir in 1 cup of coconut milk for a nice creamy texture. Add 1/2 cup of chopped cilantro and let the chowder cook for another 5 minutes. This lets all the flavors mix well. Now, taste your chowder. Adjust the seasoning with more salt, pepper, or a splash of lime juice for extra flavor. When ready to serve, ladle the chowder into bowls. Top each bowl with crumbled queso fresco and extra cilantro. Don’t forget the lime wedges on the side for a fresh kick! To make Mexican street corn chowder pop, you can add more spices. Try adding cayenne pepper for some heat. It gives a nice kick to the chowder. You can also mix in chili powder for a smoky flavor. A dash of coriander can add a fresh taste as well. Don't be shy to play with spices! The way you present your chowder matters. Use colorful bowls to make the dish stand out. Top each bowl with crumbled queso fresco and fresh cilantro. This adds color and texture. You can also serve lime wedges on the side. Guests can squeeze lime juice over their chowder for added flavor. It brightens the dish and makes it more refreshing. When cooking chowder, watch out for overcooking the potatoes. They should be tender but not mushy. If you blend too much of the chowder, it can become too thick. Aim for a balance of creamy and chunky. Lastly, don’t forget to taste as you cook. This helps you adjust salt and spices. Enjoy the journey of flavor! Pro Tips Use Fresh Corn: For the best flavor, use fresh corn kernels when in season. They add a natural sweetness and vibrant texture to the chowder. Customize the Creaminess: Adjust the creaminess of the chowder to your liking by varying the amount of coconut milk or heavy cream. For a lighter version, use more vegetable broth. Add a Kick: If you enjoy a bit of heat, consider adding diced jalapeños or a pinch of cayenne pepper to the chowder for an extra kick of flavor. Leftovers Make Great Fritters: Transform any leftover chowder into delicious corn fritters by mixing it with flour and frying small patties until golden brown. {{image_4}} You can easily make this chowder vegan. Use coconut milk instead of heavy cream. It gives a rich texture without dairy. For added creaminess, blend in soaked cashews. They blend smoothly and add healthy fats. You can even skip the cheese or use a vegan cheese alternative. This way, everyone can enjoy the dish. Want to boost the nutrition? Add protein like black beans or chickpeas. They mix well and add fiber. For more veggies, toss in chopped zucchini or spinach. These options make the chowder heartier. You can also add cooked chicken or shrimp for a meatier dish. Feel free to play with flavors and textures. If you love spice, add diced jalapeños when cooking. You can also sprinkle in cayenne pepper for more heat. Start with a little, then taste it. You can always add more. For a smoky flavor, consider chipotle peppers. They give a nice kick and depth to the chowder. Adjust the heat to match your taste and enjoy! To keep your chowder fresh, let it cool first. Once cool, transfer it to an airtight container. This helps keep the flavors intact. Store the container in the fridge. You can enjoy it for up to four days. When you’re ready to eat, just reheat it on the stove or in the microwave. You can also freeze this chowder for later. Use a freezer-safe container or a zip-top bag. Be sure to leave some space for the chowder to expand. It can last up to three months in the freezer. To reheat, thaw it overnight in the fridge. Warm it gently on the stove, stirring often. This keeps it creamy and delicious. Most of the ingredients in this chowder have a good shelf life. Fresh corn lasts about a week in the fridge. Potatoes can stay fresh for weeks if stored in a cool, dark place. Coconut milk can last for a few months if unopened. Once opened, use it within a week. Always check for spoilage before using any ingredient. Mexican Street Corn Chowder takes inspiration from elote, a popular street food in Mexico. Elote features grilled corn on the cob, slathered in creamy toppings and spices. This chowder captures those flavors and transforms them into a warm, comforting dish. It combines fresh corn with spices like smoked paprika and cumin, offering a taste of Mexico in every spoonful. This chowder is perfect for chilly nights or gatherings, bringing a festive vibe to your table. Yes, you can use canned corn! Canned corn makes this dish quicker. Just drain and rinse the corn before adding it to the pot. You will need about 3 cups of canned corn to match the 4 cups of fresh corn. While fresh corn gives a sweet crunch, canned corn still works well. It will save you time and effort while still allowing you to enjoy delicious chowder. To spice up your chowder, you have a few options. Try adding diced jalapeños or serrano peppers during the sauté step. You can also mix in cayenne pepper or crushed red pepper flakes for a kick. If you prefer heat without altering the main flavors, add a dash of hot sauce when serving. Adjust to your taste, and remember, you can always start with a little heat and add more as needed. Enjoy experimenting with different spice levels! We covered a lot about making delicious chowder. You now know the best ingredients, with tips on sourcing fresh items. I showed you step-by-step instructions for a smooth cooking process. Remember to avoid common mistakes and try different variations. Storing may seem tricky, but it's easy with these guidelines. Now, it’s time to enjoy your homemade chowder. Feel free to get creative with flavors and ingredients. Cooking can be fun!

Mexican Street Corn Chowder

A creamy and flavorful chowder featuring fresh corn, potatoes, and spices, inspired by Mexican street corn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 250 kcal

Ingredients
  

  • 4 cups fresh corn kernels (or frozen corn if fresh is not available)
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 2 medium potatoes, peeled and cubed into bite-sized pieces
  • 4 cups vegetable broth
  • 1 cup coconut milk (or heavy cream for a richer flavor)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • to taste salt and pepper
  • 0.5 cup fresh cilantro, chopped (plus extra for garnish)
  • 0.5 cup queso fresco, crumbled (for topping)
  • to serve lime wedges

Instructions
 

  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the diced onion. Sauté for about 5 minutes until the onion becomes translucent and soft.
  • Next, incorporate the minced garlic and diced red bell pepper into the pot. Cook for an additional 2-3 minutes, stirring frequently until the mixture is fragrant and the bell pepper begins to soften.
  • Add the fresh corn kernels, cubed potatoes, smoked paprika, cumin, and a generous pinch of salt and pepper. Stir well to combine all ingredients.
  • Pour in the vegetable broth, and increase the heat until the mixture comes to a boil. Once boiling, reduce the heat to low and allow it to simmer for about 20 minutes, or until the potatoes are tender when pierced with a fork.
  • Carefully remove half of the chowder from the pot and blend it until smooth using a blender or immersion blender. Once blended, return the smooth mixture back into the pot with the remaining chowder.
  • Stir in the coconut milk and chopped cilantro, allowing the chowder to cook for an additional 5 minutes to heat through and meld the flavors.
  • Taste the chowder and adjust the seasoning with additional salt, pepper, or a splash of lime juice to brighten the flavors according to your preference.
  • Serve the chowder warm, generously topped with crumbled queso fresco and a sprinkle of extra cilantro. Add lime wedges on the side for guests to squeeze over their bowls for an invigorating burst of flavor.

Notes

For an eye-catching presentation, serve the chowder in colorful bowls and garnish each serving with a cilantro sprig and a lime wedge on the rim.
Keyword chowder, corn, Mexican, vegetarian