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Creamy Mexican Corn Chowder
Mexican Corn Chowder brings together the vibrant flavors of Mexico in a comforting, creamy bowl that’s perfect for any season. This hearty soup combines sweet corn, tender chicken, and aromatic spices to create a satisfying meal that will warm your soul. With its rich texture and bold flavors, this chowder transforms simple ingredients into something extraordinary.
Why You'll Love This Recipe
- Ready in just 30 minutes, making it perfect for busy weeknight dinners when you need something quick and satisfying
- Packed with protein from chicken and black beans, creating a filling meal that keeps you satisfied for hours
- Features authentic Mexican flavors with cumin, chili powder, and green chilies that create a perfect balance of warmth and spice
- One-pot recipe that minimizes cleanup while maximizing flavor, making it ideal for easy meal preparation
- Easily customizable with your favorite toppings and can be adjusted for different spice preferences
Why This Mexican Corn Chowder Recipe Works
This recipe succeeds because it builds layers of flavor through proper technique. Starting with sautéed vegetables creates a flavorful base, while the flour creates the perfect creamy consistency without being too thick.
The combination of fire-roasted tomatoes and green chilies adds depth and authentic Mexican taste. Using rotisserie chicken saves time while ensuring tender, flavorful protein in every spoonful.
The cheese melts perfectly into the warm soup, creating that irresistible creamy texture. Fresh cilantro and avocado added at the end provide bright, fresh notes that balance the rich, warm flavors beautifully.
What You’ll Need for Mexican Corn Chowder
This comforting chowder requires simple, accessible ingredients that you can find at any grocery store. The key is using quality ingredients like fire-roasted tomatoes and good chicken broth for the best flavor.
Ingredients
- 5 tablespoons butter, diced into 1 tablespoon pieces
- 1 medium yellow onion, chopped (1½ cups)
- 1 medium red bell pepper, chopped (1 cup)
- 4 cloves garlic, minced (1½ tablespoons)
- 5 tablespoons all-purpose flour
- 3 cups whole milk
- 3 cups low-sodium chicken broth
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (14.4 oz) bag frozen petite corn (3 cups)
- 1 (7 oz) can mild green chilies
- 1½ teaspoons ground cumin
- 1½ teaspoons ancho chili powder
- Salt and freshly ground black pepper
- 1 (14.5 oz) can black beans, drained and rinsed
- 2½ cups cooked shredded rotisserie chicken
- 1½ cups shredded cheddar or monterey jack cheese
- ⅓ cup chopped cilantro
- 1 avocado, diced
Tools
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon for stirring
- Whisk for smooth incorporation
- Sharp knife for chopping vegetables
- Cutting board
- Can opener
- Measuring cups and spoons
- Ladle for serving
How to Make Mexican Corn Chowder
This straightforward recipe comes together in one pot, making it both delicious and convenient. Follow these steps for perfect results every time.
| Step 1: | Melt butter in a large pot over medium heat. Add onions and bell pepper and sauté until softened, about 10 minutes. |
| Step 2: | Add garlic, sauté 1 minute longer. Add in flour and sauté 1 minute more. |
| Step 3: | While whisking pour in milk and chicken broth. Stir in tomatoes, corn, green chilies, cumin, chili powder and season with salt and pepper to taste. |
| Step 4: | Bring mixture to a light boil stirring frequently. Stir in black beans and warm through. |
| Step 5: | Remove from heat. Stir in chicken, cheese and cilantro. Serve warm with avocado. |
Chef's Helpful Tips
- Don’t rush the vegetable sautéing process – properly softened onions and peppers create the flavor foundation for the entire soup
- Whisk constantly when adding the milk and broth to prevent lumps from forming in your roux
- Taste and adjust seasonings before adding the final ingredients – the salt level should be perfect before the cheese goes in
- Remove from heat before adding cheese to prevent it from becoming stringy or separating
- Dice the avocado just before serving to maintain its fresh color and prevent browning
Serving and Storage Tips for Mexican Corn Chowder
Serving Tips
Serve this chowder immediately while hot for the best texture and flavor. Top each bowl with fresh diced avocado and extra cilantro for a beautiful presentation.
Consider offering additional toppings like shredded cheese, sour cream, or crushed tortilla chips. Warm cornbread or crusty bread makes an excellent accompaniment. For a complete meal, try pairing with our Ultimate Chicken Casserole.
Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed. The soup may thicken when cold, so thin it gradually while reheating.
Mistakes to Avoid while making Mexican Corn Chowder
Avoid cooking the flour too long after adding it to the vegetables – it only needs one minute to cook out the raw flour taste. Overcooking can create a bitter flavor.
Don’t add the cheese while the soup is still boiling. High heat causes cheese to become stringy and separate, ruining the smooth texture you want.
Never skip the rinsing step for canned black beans. The liquid contains excess sodium and starch that can make your chowder too salty and thick.
You Must Know
- Always use whole milk for the creamiest texture – lower fat milk won’t provide the same rich consistency
- Fire-roasted tomatoes add significantly more flavor than regular diced tomatoes, making them worth seeking out
- Frozen corn works better than fresh in this recipe because it maintains its texture and sweetness throughout cooking
- The soup will continue to thicken as it cools, so serve immediately for the perfect consistency
Suggestions for Mexican Corn Chowder
Transform this basic recipe by adding different vegetables like diced potatoes or carrots for extra heartiness. Roasted poblano peppers can replace the canned chilies for a smokier flavor profile.
For a lighter version, substitute half-and-half for whole milk and reduce the cheese slightly. You can also add more vegetables and less chicken for a different protein balance.
Try different cheese combinations like pepper jack for extra heat, or add a dollop of cream cheese for ultra-rich texture. For inspiration on other comforting dishes, check out our Creamy Garlic Shrimp Pasta.
This recipe draws inspiration from traditional corn chowder recipes like Grandma’s Corn Chowder while adding Mexican flavors. For more variations, explore Mexican Chicken Corn Chowder recipes.
FAQs:
Yes, you can prepare this chowder up to the point of adding cheese and chicken. Store the base in the refrigerator and add the final ingredients when reheating for the best texture and flavor.
You can use any cooked chicken, leftover grilled chicken, or even cook chicken breasts specifically for this recipe. Shredded chicken works best for even distribution throughout the soup.
Add diced jalapeños with the other vegetables, use hot green chilies instead of mild, or include a pinch of cayenne pepper. You can also serve with hot sauce on the side for individual heat preferences.
While possible, dairy-based soups don’t freeze perfectly due to texture changes. If you must freeze it, do so before adding the cheese and milk, then add these ingredients when reheating.
Mix a tablespoon of cornstarch with cold water to create a slurry, then stir it into the simmering soup. Alternatively, mash some of the corn and beans against the pot side to naturally thicken the chowder.
Conclusion
This Creamy Mexican Corn Chowder delivers restaurant-quality flavor in your own kitchen with minimal effort. The combination of sweet corn, tender chicken, and bold Mexican spices creates a satisfying meal that’s perfect for any occasion.
Whether you’re feeding a family on a busy weeknight or entertaining guests, this versatile recipe adapts to your needs. The one-pot preparation and quick cooking time make it a practical choice, while the rich, comforting flavors make it a memorable one.
Try this recipe today and discover why it’s destined to become a regular in your meal rotation. Don’t forget to explore our other comforting recipes like the Keto Cloud Cake for a perfect dessert pairing.
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📖 Recipe Card
Creamy Mexican Corn Chowder Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
A hearty, creamy Mexican corn chowder packed with tender chicken, sweet corn, and bold spices that’s ready in just 30 minutes.
Ingredients
- 5 tablespoons butter, diced into 1 tablespoon pieces
- 1 medium yellow onion, chopped (1½ cups)
- 1 medium red bell pepper, chopped (1 cup)
- 4 cloves garlic, minced (1½ tablespoons)
- 5 tablespoons all-purpose flour
- 3 cups whole milk
- 3 cups low-sodium chicken broth
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 (14.4 oz) bag frozen petite corn (3 cups)
- 1 (7 oz) can mild green chilies
- 1½ teaspoons ground cumin
- 1½ teaspoons ancho chili powder
- Salt and freshly ground black pepper
- 1 (14.5 oz) can black beans, drained and rinsed
- 2½ cups cooked shredded rotisserie chicken
- 1½ cups shredded cheddar or monterey jack cheese
- ⅓ cup chopped cilantro
- 1 avocado, diced
Instructions
- Melt butter in a large pot over medium heat. Add onions and bell pepper and sauté until softened, about 10 minutes.
- Add garlic, sauté 1 minute longer. Add in flour and sauté 1 minute more.
- While whisking pour in milk and chicken broth. Stir in tomatoes, corn, green chilies, cumin, chili powder and season with salt and pepper to taste.
- Bring mixture to a light boil stirring frequently. Stir in black beans and warm through.
- Remove from heat. Stir in chicken, cheese and cilantro. Serve warm with avocado.
Notes
- Don’t rush the vegetable sautéing process – properly softened onions and peppers create the flavor foundation
- Whisk constantly when adding milk and broth to prevent lumps
- Remove from heat before adding cheese to prevent it from becoming stringy
- Always use whole milk for the creamiest texture
- Fire-roasted tomatoes add significantly more flavor than regular diced tomatoes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
Keywords: corn chowder recipe, creamy chicken soup, Mexican soup recipes, one pot meals, comfort food, weeknight dinner, hearty soup
