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Mexican Street Corn and Chicken Chowder

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This creamy, comforting Mexican Street Corn and Chicken Chowder is packed with bold flavors from grilled corn, chili lime seasoning, and tender chicken. A hearty one-pot meal perfect for busy weeknights or family dinners

Ingredients

Scale

  1. Chowder Base:

    • 1.5 lbs chicken breast, diced into bite-sized pieces

    • 2 tbsp avocado oil (or olive oil)

    • 3 tbsp butter

    • 1 medium red onion, diced (about 1 cup)

    • 1 green bell pepper, diced (½–1 cup)

    • 1 small jalapeño, de-seeded and diced

    • 4 cups fresh or canned corn (drained)

    • 1 (4 oz) can diced green chiles

    • 3 large cloves garlic, minced

    • 4 cups chicken broth

    • ¼ cup all-purpose flour

    • 1 cup half and half

  2. Seasoning & Garnish:

    1. 1 tsp garlic powder

    2. 1.5 tsp Tajín (chili lime seasoning)

    3. 1 tsp chili powder

    4. ½ tsp cumin

    5. ½ tsp paprika

    6. Salt, to taste

    7. ½ cup sour cream

    8. ½ cup cotija cheese

    9. Fresh lime juice, for serving

    10. Extra Tajín, diced onion, and fresh corn, for garnish

Instructions

  • Cook the Chicken:
    Heat 2 tbsp oil in a large pot or Dutch oven over medium heat.
    Add diced chicken and a pinch of salt, cooking for 5-7 minutes until done.
    Remove from the pot and set aside.

  • Sauté the Vegetables:
    Melt 3 tbsp butter in the same pot over medium heat.
    Add onion, bell pepper, and jalapeño. Cook for 3-4 minutes until fragrant.
    Stir in garlic and cook for 30 seconds.

  • Build the Chowder Base:
    Stir in flour, cooking for 2 minutes.
    Slowly pour in chicken broth, stirring until combined.
    Add corn, cooked chicken, and diced green chiles.

  • Season & Simmer:
    Mix in Tajín, garlic powder, chili powder, cumin, paprika, and salt.
    Stir in half and half and bring to a gentle boil.
    Reduce heat and simmer for 15 minutes, stirring occasionally.

  • Finish with Cream & Cheese:
    Stir in sour cream and cotija cheese.
    Simmer for 1-2 minutes, then adjust salt to taste.

 

  • Serve & Garnish:
    Ladle into bowls and garnish with extra Tajín, fresh lime juice, diced onion, and fresh corn.
    Enjoy warm!

Notes

  • For a spicier version, keep the seeds in the jalapeño.

  • If you prefer a thicker chowder, you can add a bit more flour or reduce the broth.

  • You can substitute the chicken with turkey or another protein of choice.

 

  • Serve with tortilla chips or warm cornbread on the side for added texture.

Nutrition

Find it online: https://grandmarecipesflash.com/mexican-street-corn-and-chicken-chowder/