Mexican Corn Chowder
This creamy, smoky Mexican corn chowder is loaded with sweet corn, savory bacon, and a kick of spice for the ultimate comforting bowl.
Ingredients
- •4 strips thick-cut bacon, diced
- •2 tablespoons unsalted butter
- •1 medium yellow onion, finely diced
- •1 red bell pepper, diced
- •2 cloves garlic, minced
- •3 tablespoons all-purpose flour
- •3 cups low-sodium chicken broth
- •4 cups corn kernels (fresh, thawed frozen, or drained canned)
- •2 medium Yukon Gold potatoes, peeled and diced small
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •1/2 teaspoon chili powder
- •1 cup heavy cream
- •1 cup shredded sharp cheddar cheese
- •Salt and freshly cracked black pepper, to taste
- •Fresh cilantro, chopped, for garnish
- •1 lime, cut into wedges, for serving
Instructions
- 1
Heat a large Dutch oven or heavy-bottomed pot over medium heat and add the diced bacon. Cook until crispy and rendered, then use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.
- 2
Add the butter to the bacon fat and let it melt. Add the diced onion and red bell pepper, cooking for 5 minutes until soft and translucent.
- 3
Stir in the minced garlic, cumin, smoked paprika, and chili powder, cooking for about 1 minute until fragrant.
- 4
Sprinkle the flour over the vegetable 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.
- 6
Add the diced potatoes and 3 cups of the corn kernels to the pot, bringing the mixture to a gentle boil.
- 7
Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the potatoes are fork-tender.
- 8
Transfer about 1.5 cups of the soup to a blender and blend until smooth, then pour it back into the pot to create a naturally thick and creamy texture (alternatively, use an immersion blender for just a few seconds).
- 9
Stir in the remaining 1 cup of whole corn kernels, heavy cream, and shredded cheddar cheese, stirring until the cheese is completely melted and the chowder is heated through.
- 10
Season generously with salt and black pepper to taste, then serve hot garnished with the crispy bacon, fresh cilantro, and a squeeze of fresh lime juice.
💡 Chef tips
- To make this vegetarian, simply omit the bacon, use olive oil or butter to sauté the veggies, and substitute vegetable broth for the chicken broth.
- Store leftover chowder in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat without letting it boil to prevent the dairy from separating.
- For extra smoky heat, stir in a finely minced chipotle pepper in adobo sauce along with the garlic and spices.
✅ How it should turn out
The finished chowder is rich, velvety, and vibrant, balancing the sweet pop of corn with smoky spices and savory bacon.