Mexican Corn Chowder
A creamy, vibrant, and comforting soup that captures the essence of Mexican street corn in every spoonful.
Ingredients
- •2 tablespoons unsalted butter
- •1 medium yellow onion, finely diced
- •1 red bell pepper, diced
- •3 cloves garlic, minced
- •4 cups fresh or frozen corn kernels
- •1 large russet potato, peeled and diced into 1/2-inch cubes
- •3 cups vegetable broth
- •1 teaspoon ground cumin
- •1/2 teaspoon smoked paprika
- •1 cup heavy cream
- •1/2 cup chopped fresh cilantro
- •1 tablespoon lime juice
- •1/2 cup crumbled cotija cheese for garnish
- •Salt and black pepper to taste
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat.
- 2
Add the onion and red bell pepper, sautéing for 5-7 minutes until softened.
- 3
Stir in the garlic, cumin, and smoked paprika, cooking for 1 minute until fragrant.
- 4
Add the corn and diced potatoes, then pour in the vegetable broth.
- 5
Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- 6
Use an immersion blender to pulse the soup a few times, leaving some texture, or transfer 1 cup of the soup to a standard blender and return it to the pot.
- 7
Stir in the heavy cream and lime juice, heating through for another 2 minutes without letting it boil.
- 8
Season with salt and pepper to taste, then serve hot topped with fresh cilantro and crumbled cotija cheese.
💡 Chef tips
- For a deeper flavor, char the corn in a dry skillet before adding it to the soup.
- If you prefer a vegan version, substitute the butter with olive oil and the heavy cream with full-fat canned coconut milk.
- This soup stores well in the refrigerator for up to 3 days; reheat gently on the stovetop, adding a splash of broth if it thickens too much.
✅ How it should turn out
The finished chowder should be thick and velvety with a bright golden color, smelling of toasted cumin and sweet corn, offering a perfect balance of creamy richness and zesty lime.