Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mexican Street Corn and Chicken Chowder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup, Dinner, Comfort Food
  • Method: Stovetop
  • Cuisine: Mexican-American
  • Diet: Vegetarian

Description

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

  • Serving Size: 15 minutes
  • Calories: 375 kcal
  • Sugar: 10g
  • Sodium: 920mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 75mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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