Mexican Street Corn Soup (Corn Chowder)
A twist on the classic but in soup form! This Mexican street corn soup is pure comfort in a bowl– rich, creamy, bursting with bold flavors with a tangy kick. Use fresh, frozen or canned corned, combined with potatoes, bell pepper, and onion, seasoned with chili powder, cumin, and oregano. Blend to desired consistency and finish with cream and cotija cheese, and jalapeños and lime.
Servings: 6 servings
Calories: 456kcal
Ingredients
- 2 Tablespoons unsalted butter
- ½ cup sweet onion diced
- 1 bell pepper diced
- 3 cloves garlic
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 4 cups low sodium chicken broth
- 1 pound gold potatoes cut into ½ inch cubes
- 32 ounces corn fresh, frozen or canned (drained)
- 1 cup heavy cream
- ½ cup cotija cheese
- 1 lime juiced
Instructions
- Heat the butter over medium heat in a large pot or dutch oven. Add the onion and bell pepper. Cook, stirring occasionally, for 5 minutes as the vegetables begin to soften and release some juices. Add the garlic, chili powder, dried oregano, ground cumin, salt, and pepper. Stir to combine and cook for 1 minute.
- Add the chicken broth. Bring to a boil. Stir in the potatoes and cook, stirring occasionally, until the are tender, about 15 minutes. Stir in the corn, heavy cream and ¼ cup cotija cheese, and cook for 2-3 minutes.
- Transfer 2 cups of the soup to a blender or food processor until smooth. (You can also use an immersion blender until desired consistency.) Add the pureed soup back into the pot. Stir in the remaining cotija cheese and lime juice.
- Serve warm, topped with cotija cheese, chili powder, and limes. Leftovers stay fresh in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The soup can be made up to 5 days in advance stored in the refrigerator.
- Freezing Instructions: The soup can be frozen for up to 3 months stored in a freezer safe container. Thaw overnight in the refrigerator or place frozen in a slow cooker on low for 3-4 hours.
- Corn: You can use fresh, frozen or drained and rinsed canned corn.
- Potatoes: You can use any type of potatoes that you prefer.
- Heavy Cream: I recommend using heavy cream for the best results, however, you can also use half-and-half, whole milk or a lower fat milk.
Nutrition
Calories: 456kcal | Carbohydrates: 55g | Protein: 14g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 62mg | Sodium: 730mg | Potassium: 934mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1917IU | Vitamin C: 54mg | Calcium: 126mg | Iron: 2mg
