Creamy Mexican Corn Chowder

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Creamy Mexican Corn Chowder is the perfect soup to add to your soup rotation! It’s deliciously flavorful and seriously satisfying, plus it uses frozen corn instead of fresh so you can make it any day of the year.

Corn Chowder with Fresh Mexican Flavors

I love all the variation in this soup, yet it all comes together so well. You get lots of veggies – corn, chilies, peppers, tomatoes (I still consider them a veggies) and avocados.

Then you get the protein packed hearty chicken breasts and beans, and it’s all soaking in a rich, creamy, cheesy, Mexican spiced broth. Because it’s all about that base.

Feel free to up the spices here as you’d like I did want to let the flavor of the corn shine, plus I like to start on the lower end with spices because some people don’t like a lot.

You can always add more but you can’t take it out.

Then add more cheese if you like it really cheesy. And even use sharp cheddar for a stronger flavor if you’d prefer.

Ingredients Needed for Mexican Street Corn Chowder

• Butter
• Fresh vegetables including yellow onion, bell pepper, garlic and avocado
• Flour
• Whole milk or heavy cream
• Chicken broth
• Canned fire roasted diced tomatoes
• Frozen petite corn kernels
• Canned mild green chiles
• Spices including cumin, ancho chili powder, S&P
• Canned black beans
• Rotisserie chicken
• Shredded cheddar cheese or cotija cheese
• Cilantro and lime wedge for serving

How to Make Mexican Corn Chowder

• Melt butter in a large pot over medium heat. Add onions and bell pepper and saute until softened, about 10 minutes.
• Add garlic, saute 1 minute longer. Add in flour and saute 1 minute more.
• While whisking pour in milk and chicken broth. Stir in tomatoes, corn, green chilies, cumin, chili powder and season with salt and pepper to taste.
• Bring mixture to a light boil stirring frequently. Stir in black beans and warm through at a simmer.
• Remove from heat. Stir in chicken, cheese and cilantro. Serve warm with avocado.

Delicious Toppings Options for This Soup

If you love toppings on your soup feel free to add on:

• Crushed tortilla chips
• More cheese (even a different kind like queso fresco)
• Sour cream
• Fresh lime juice
• Chipotle chile powder

Make a batch then cozy up in your warmest sweater and fluffiest slippers and dig in! Recipes like so are the best way to warm up!

More Recipes You Might Like

• Creamy Ham & Potato Corn Chowder
• Creamy Mexican Corn Chowder
• Coconut Chicken Corn Chowder
• Summer Squash Corn Chowder
• Sweet Potato Ham and Corn Chowder

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Creamy Mexican Corn Chowder

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Ingredients

• 5 Tbsp butter, diced into 1 Tbsp pieces
• 1 medium yellow onion, chopped (1 1/2 cups)
• 1 medium red bell pepper, chopped (1 cup)
• 4 cloves garlic, minced (1 1/2 Tbsp)
• 5 Tbsp all-purpose flour
• 3 cups whole milk
• 3 cups low-sodium chicken broth
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1 (14.4 oz) bag frozen petite corn (preferably sweet white and yellow blend. 3 cups)
• 1 (7 oz) can mild green chilies
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ancho chili powder
• Salt and freshly ground black pepper
• 1 (14.5 oz) can black beans, drained and rinsed
• 2 1/2 cups cooked shredded rotisserie chicken
• 1 1/2 cups shredded cheddar or monterey jack cheese (or a blend of both)
• 1/3 cup chopped cilantro
• 1 avocado, diced

Instructions

• Melt butter in a large pot over medium heat. Add onions and bell pepper and saute until softened, about 10 minutes.
• Add garlic, saute 1 minute longer. Add in flour and saute 1 minute more.
• While whisking pour in milk and chicken broth. Stir in tomatoes, corn, green chilies, cumin, chili powder and season with salt and pepper to taste.
• Bring mixture to a light boil stirring frequently. Stir in black beans and warm through.
• Remove from heat. Stir in chicken, cheese and cilantro. Serve warm with avocado.
• Recipe source: Cooking Classy

Categorized:

• Main Dish
• Poultry
• Soups

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• Alan Yep, it was that good! A recipe keeper! May 16, 2023 Reply
• David Loved it! This was a hit with the whole family. Thank you! October 28, 2020 Reply Jaclyn So glad you family enjoyed this chowder David! Thanks for your review! October 28, 2020 Reply
• Tanya This looks delish I deff want to try it out. Is there any way to make this vegeterian friendly? I was thinking of adding “fake veggie meat” instead.. the ones you can fiend in the frozen aisle at the grocery stores… do you think it would hold up well or do you have any other suggestions? November 27, 2019 Reply Jaclyn Sorry for the late reply! I haven’t ever cooked with that but I’m assuming if you add near the end it should work ok. January 2, 2020 Reply
• Jacqueline Will this freeze well? October 27, 2019 Reply Jaclyn Probably not because of the dairy. November 12, 2019 Reply
• Mona Made the soup it was delicious I would like to make to double it and freeze part for a later time will it keep and for how long August 2, 2018 Reply linda rorvick I froze part of my 1st batch in 3 smaller cottage cheese size containers.Upon thawing out, it looked awful..Rather looked like it had separated ;_(.. But upon reheating @ low heat heat on gas stove, while continually stirring with my silver colored, metal whisk I use for Hollandaise sauce) . Did not Boil. Just heated to come awake & smoothed out, while re_warming. Do not recommend leaving unattended !! As will recurdle !! Loved the flavors !! I kept resetting my gas stove timer as I kept clearing the decks before dinner….we all loved it !! June 16, 2019 Reply
• Irene May Hey there! Could I sub heavy whipping cream for the milk? Maybe 2 cups HWC and one cup water? March 23, 2018 Reply
• Jen Could this be frozen and served again later? December 30, 2017 Reply Jaclyn I haven’t tried so I can’t say for sure but generally I’ve found the soups with a roux don’t freeze very well but maybe that’s just me. December 31, 2017 Reply

Creamy Mexican Corn Chowder

Ingredients

• 5 Tbsp butter, diced into 1 Tbsp pieces
• 1 medium yellow onion, chopped (1 1/2 cups)
• 1 medium red bell pepper, chopped (1 cup)
• 4 cloves garlic, minced (1 1/2 Tbsp)
• 5 Tbsp all-purpose flour
• 3 cups whole milk
• 3 cups low-sodium chicken broth
• 1 (14.5 oz) can fire roasted diced tomatoes
• 1 (14.4 oz) bag frozen petite corn (preferably sweet white and yellow blend. 3 cups)
• 1 (7 oz) can mild green chilies
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ancho chili powder
• Salt and freshly ground black pepper
• 1 (14.5 oz) can black beans, drained and rinsed
• 2 1/2 cups cooked shredded rotisserie chicken
• 1 1/2 cups shredded cheddar or monterey jack cheese (or a blend of both)
• 1/3 cup chopped cilantro
• 1 avocado, diced

Instructions

• Melt butter in a large pot over medium heat. Add onions and bell pepper and saute until softened, about 10 minutes.
• Add garlic, saute 1 minute longer. Add in flour and saute 1 minute more.
• While whisking pour in milk and chicken broth. Stir in tomatoes, corn, green chilies, cumin, chili powder and season with salt and pepper to taste.
• Bring mixture to a light boil stirring frequently. Stir in black beans and warm through.
• Remove from heat. Stir in chicken, cheese and cilantro. Serve warm with avocado.
• Recipe source: Cooking Classy

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