Mexican Corn Chowder
This creamy, smoky Mexican corn chowder is loaded with sweet corn, savory bacon, and a kick of green chilis for the ultimate comforting bowl.
Ingredients
- •4 slices thick-cut bacon, diced
- •2 tablespoons unsalted butter
- •1 medium yellow onion, diced
- •2 cloves garlic, minced
- •3 tablespoons all-purpose flour
- •3 cups low-sodium chicken broth (720ml)
- •4 cups fresh or thawed frozen corn kernels (about 6 ears)
- •1 medium russet potato, peeled and diced small
- •1 can (4 oz) chopped green chilis, undrained
- •1 cup heavy cream (240ml)
- •1 cup shredded sharp cheddar cheese (100g)
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •Salt and freshly ground black pepper to taste
- •Chopped fresh cilantro and sliced jalapeños for serving
Instructions
- 1
Heat a large Dutch oven or heavy-bottomed pot over medium heat and add the diced bacon, cooking until crisp and rendered, about 6 to 8 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the drippings in the pot.
- 2
Add the butter to the bacon drippings and melt over medium heat, then add the diced onion and cook for 4 to 5 minutes until soft and translucent.
- 3
Stir in the minced garlic, ground cumin, and smoked paprika, cooking for about 1 minute until fragrant.
- 4
Sprinkle the flour evenly over the onion mixture and stir continuously for 1 to 2 minutes to cook out the raw flour taste.
- 5
Slowly pour in the chicken broth while whisking constantly to prevent any lumps from forming, then scrape up any browned bits from the bottom of the pot.
- 6
Add the diced potatoes, corn kernels, and chopped green chilis to the pot, bringing the mixture to a boil.
- 7
Reduce the heat to low, cover, and simmer for about 15 minutes, or until the potatoes are fork-tender.
- 8
Pour in the heavy cream and stir in the shredded cheddar cheese until completely melted and the soup is smooth and creamy.
- 9
Season the chowder with salt and black pepper to taste.
- 10
Ladle the warm chowder into bowls and top with the reserved crispy bacon, fresh cilantro, and sliced jalapeños.
💡 Chef tips
- For an even richer and creamier texture, blend about two cups of the soup before adding the heavy cream and cheese, then stir it back into the pot.
- To make this recipe vegetarian, simply omit the bacon and use olive oil or butter for sautéing, and swap the chicken broth for vegetable broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the soup is best reheated gently on the stove rather than boiled to prevent separation.
✅ How it should turn out
The finished chowder is rich, velvety, and vibrant, smelling of smoky spices and sweet corn with a savory, cheesy finish.