Mexican Street Corn Chowder
Turn classic elote into a cozy, creamy Mexican Street Corn Soup! This easy chowder recipe is full of sweet corn, smoky spices, and cheesy flavor, perfect for a quick, comforting weeknight meal.
Ingredients
- 60 ounces canned corn, four 15 ounce cans (drained)
- 1 cup onion, diced
- 1 jalapeno, minced
- 4 cloves garlic
- ¼ cup olive oil
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 3 cups vegetable broth
- ½ cup sour cream
- ½ cup cotija cheese, crumbled + more for garnish
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 2 tablespoons cilantro, chopped + more for garnish
Instructions
- Preheat the oven to 425°F.
- Toss the corn kernels, onions, jalapeno, and garlic with the olive oil, salt, pepper, chili powder, and cayenne pepper. Spread in an even layer on a baking sheet. Place in the oven to roast for 20 minutes.
- Remove the vegetables from the oven, set half of the corn mixture aside, then transfer the rest to a blender or food processor, making sure all of the garlic cloves go in the blender.
- Add the vegetable broth, sour cream, cotija cheese, lime juice, lime zest, and 2 tablespoons fresh cilantro to the blender. Blend for 60-90 seconds, or until smooth and creamy.
- Pour the pureed soup from the blender into a large bowl. Add the remaining half of the roasted vegetables and stir to combine. Ladle the soup into bowls, top with crumbled cotija cheese and fresh chopped cilantro.
Notes
- If you want to add chicken to the soup, I recommend stirring in 1-2 cups of warm, shredded rotisserie chicken at the end with the reserved roasted vegetables.
- Store any leftovers of the soup in an airtight container in the refrigerator for up to one week. If reheating one portion, I recommend reheating the soup in a bowl in the microwave for 2-3 minutes. Stir halfway through the time. If reheating more than one bowl, I recommend reheating it in a pot on the stove over medium heat for 10 minutes.
- This recipe makes just over 12 cups of soup. I recommend at least 2 cups per person, while I usually eat 3 cups for a meal. So depending on your family, this recipe will serve 4-6 people.
- You can easily double this recipe by clicking on the 2X button above. The ingredients will automatically update. You'll just need to use two large sheet pans to roast the vegetables, and you'll probably have to blend the soup in two batches.
Nutrition Facts
Calories 384kcal (19%)Carbohydrates 44g (15%)Protein 9g (18%)Fat 20g (31%)Saturated Fat 5g (25%)Polyunsaturated Fat 3gMonounsaturated Fat 9gCholesterol 22mg (7%)Sodium 1475mg (61%)Potassium 432mg (12%)Fiber 1g (4%)Sugar 3g (3%)Vitamin A 629mg (13%)Vitamin C 11mg (13%)Calcium 100mg (10%)Iron 1mg (6%)
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