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 of soup.
Ingredients
- •4 slices thick-cut bacon, diced
- •1 medium yellow onion, diced
- •2 cloves garlic, minced
- •3 cups fresh or frozen corn kernels (about 4 ears of corn)
- •1 can (4 ounces) diced green chilis, drained
- •1 jalapeno, seeded and finely diced
- •2 tablespoons all-purpose flour
- •3 cups low-sodium chicken broth
- •1 cup heavy cream
- •1 cup shredded sharp cheddar cheese
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •Salt and freshly cracked black pepper to taste
- •2 tablespoons fresh lime juice
- •Chopped fresh cilantro and sliced avocado for serving
Instructions
- 1
Heat a large Dutch oven or heavy-bottomed soup pot over medium heat and cook the diced bacon until crisp, about 6 to 8 minutes.
- 2
Remove the crisp bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot.
- 3
Add the diced onion and jalapeno to the bacon grease and sauté for 4 to 5 minutes until soft and translucent.
- 4
Stir in the minced garlic, ground cumin, and smoked paprika, cooking for about 1 minute until fragrant.
- 5
Sprinkle the flour evenly over the vegetable mixture and stir continuously for 1 to 2 minutes to cook out the raw flour taste.
- 6
Slowly pour in the chicken broth, whisking constantly to prevent any lumps from forming, then add the corn and drained green chilis.
- 7
Bring the soup to a gentle simmer, reduce the heat to medium-low, and let it cook uncovered for 15 minutes to allow the flavors to meld and thicken.
- 8
Pour in the heavy cream and stir in the shredded cheddar cheese until completely melted and smooth.
- 9
Remove the pot from the heat and stir in the fresh lime juice, then season 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 avocado.
💡 Chef tips
- For an even richer and smokier flavor, char the corn kernels in a dry cast-iron skillet before adding them to the soup.
- Store leftover chowder in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop without letting it boil to prevent the cream from separating.
- To make this vegetarian, omit the bacon, sauté the vegetables in olive oil or butter, and use vegetable broth instead of chicken broth.
✅ How it should turn out
The finished chowder is rich, velvety, and vibrant, balancing the natural sweetness of corn with smoky spices, savory bacon, and a bright citrus finish.