Mexican Street Corn Chicken Chowder Recipe – Easy, Creamy & Best with Bacon

The first spoonful of this Mexican Street Corn Chicken Chowder is like a fiesta in a bowl—bold, creamy, and bursting with flavor. Imagine smoky charred corn, tender chunks of chicken, and the irresistible crunch of crispy bacon, all wrapped up in a silky, cheesy chowder. There’s just something about the way the sweet corn pops against the heat of poblano peppers and the tang of lime… I can’t get enough! The real kicker? A generous swirl of avocado crema on top that makes every bite downright dreamy.

I still remember the first time I made this chowder. I was trying to recreate the magic of Mexican elote (that classic street corn snack I devoured on a trip to Mexico City), but I wanted something heartier, something that would leave my whole family happy and full. After a few rounds of tinkering—swapping this for that, adding a pinch more spice, crisping up a little extra bacon (let’s face it, you can never have too much)—I finally landed on a version that hits all the right notes. It’s now a regular in our dinner rotation, especially during chilly months or when we need a little comfort with a kick.

What really sets this Mexican Street Corn Chicken Chowder apart is its versatility. It’s rich enough for a cozy dinner, yet lively enough to serve at a summer get-together. Whether you’re feeding picky kids (corn and cheese, need I say more?) or impressing dinner guests, this chowder always gets folks asking for seconds. And did I mention it’s surprisingly easy? If you love the flavors of elote and the comfort of a creamy chowder, you’ll absolutely want to add this to your must-make list. Trust me—I’ve tested and tweaked this recipe more times than I can count, so you’re getting my very best version.

Why You’ll Love This Mexican Street Corn Chicken Chowder

Let me tell you, there are a ton of reasons this chowder has become one of my go-to recipes. After making it for potlucks, weeknight dinners, and even a couple of birthday parties, I’ve picked up on what makes it a true crowd-pleaser. Here’s why I think you’ll fall in love with this Mexican Street Corn Chicken Chowder just like I did:

• Quick & Easy: You can whip this up in under an hour—seriously! The hardest part is not sneaking bites before it’s done.
• Simple Ingredients: Nothing fancy here. Most of the ingredients are probably hanging out in your pantry or fridge already.
• Perfect for Any Occasion: Whether it’s a chilly winter night or a summer barbecue, this chowder fits right in.
• Crowd-Pleaser: Kids inhale it, adults go back for seconds, and even picky eaters ask for the recipe.
• Unbelievably Delicious: The creamy base, smoky bacon, and sweet corn combo is next-level comfort food.

What really makes this chowder stand out is the layering of flavors—fire-roasted corn, smoky bacon, and a limey avocado crema that you’ll want to put on everything. I like to char my corn in a cast iron skillet for extra depth, and blending some of the soup gives it that thick, luxurious texture (without a drop of heavy cream!).

Plus, you can make it as mild or as spicy as you want, depending on your mood or your guests. It’s the kind of meal that feels special but doesn’t stress you out in the kitchen. And let’s be honest: there’s something about a big bowl of creamy chowder topped with crispy bacon and fresh cilantro that feels like a hug from the inside out. My family still talks about the first chilly evening I served this—it was gone in minutes! If you’re looking for a recipe that’s as comforting as it is crave-worthy, this chowder is it.

What Ingredients You Will Need

This Mexican Street Corn Chicken Chowder recipe uses easy, wholesome ingredients to create bold flavor and a super satisfying texture. Most are pantry staples, and you can easily swap things in or out depending on what you have on hand. Here’s what you’ll need:

• For the Chowder:
  • 4 slices thick-cut bacon (diced; for flavor and crispy topping)
  • 1 pound (450g) boneless skinless chicken breasts or thighs (cut into bite-size pieces)
  • 1 tablespoon olive oil (or bacon drippings if you want extra flavor)
  • 1 medium yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1 poblano pepper (seeded and diced; substitute green bell pepper for less heat)
  • 1 jalapeño (seeded and minced; optional, for extra heat)
  • 3 cups (450g) fresh or frozen corn kernels (fire-roasted if possible for smoky flavor)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt & freshly ground black pepper (to taste)
  • 3 cups (720ml) low-sodium chicken broth
  • 1 cup (240ml) whole milk (or half-and-half for extra creaminess)
  • 1/2 cup (120ml) sour cream (adds tang and richness)
  • 1 cup (120g) shredded Monterey Jack or Pepper Jack cheese
  • 1/2 cup (60g) cotija cheese, crumbled (classic elote flavor; feta is a good substitute)
  • Juice of 1 lime (plus more for serving)
  • 1/3 cup chopped fresh cilantro (plus extra for garnish)
• For the Avocado Crema:
  • 1 ripe avocado
  • 1/4 cup (60g) sour cream or plain Greek yogurt
  • Juice of 1/2 lime
  • Pinch of salt

Ingredient Tips & Substitutions:

• Bacon: Turkey bacon works if you want less fat, but honestly, pork bacon gives the best crunch and flavor.
• Corn: I love using Trader Joe’s fire-roasted frozen corn for convenience. In summer, fresh corn off the cob is unbeatable.
• Cheese: Monterey Jack melts beautifully, but sharp cheddar works if that’s what you have. Cotija brings the classic street corn vibe, but feta is a solid backup.
• Chicken: Rotisserie chicken is a total time-saver—just shred and stir in at the end to warm through.
• Dairy-Free: Swap milk and sour cream for unsweetened almond milk and a dairy-free yogurt. Use vegan cheese or skip it.

All these ingredients come together to make a chowder that’s creamy, smoky, and just a little spicy—like a warm hug with a kick!

Equipment Needed

Here’s the gear you’ll want nearby when making this Mexican Street Corn Chicken Chowder:

• Large soup pot or Dutch oven: I love my enamel-coated Dutch oven for even heat, but any heavy-bottomed pot works.
• Cast iron skillet (optional): For charring corn and bacon—totally worth it for that smoky flavor, but a nonstick pan works in a pinch.
• Sharp chef’s knife & cutting board: Makes all the chopping go faster (be careful with those peppers!).
• Wooden spoon or heat-resistant spatula: For stirring the chowder as it simmers.
• Measuring cups and spoons: To get those flavors just right.
• Immersion blender or regular blender: For a creamy texture. If you don’t have either, you can mash some of the corn with a potato masher right in the pot.
• Ladle: For serving up big, hearty bowls.
• Small food processor or fork: To whip up the avocado crema. A fork works great for a chunkier texture!

If you don’t have a Dutch oven, a standard soup pot does the trick. I’ve even made this in a slow cooker—just crisp the bacon and sauté the veggies first, then dump everything in. For easy cleanup, I always recommend giving your Dutch oven a quick soak right after dinner—makes scrubbing a breeze!

How to Make Mexican Street Corn Chicken Chowder

1. Prep the bacon: Dice 4 slices of thick-cut bacon. Heat a large Dutch oven or heavy-bottomed pot over medium heat. Cook the bacon until crispy (about 6-8 minutes), stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in the pot (or use 1 tablespoon olive oil if you prefer).
2. Sear the chicken: Add 1 pound (450g) of chicken pieces to the hot bacon fat. Sprinkle with a little salt and pepper. Sear for 2-3 minutes per side until just browned (it doesn’t need to be cooked through yet). Remove chicken and set aside. Don’t worry about little brown bits stuck to the pan—they’re flavor gold!
3. Soften the veggies: Add 1 diced onion, 2 minced garlic cloves, 1 diced poblano pepper, and 1 minced jalapeño to the pot. Cook, stirring often, until softened and fragrant (about 4-5 minutes). If things start sticking, splash in a tablespoon of broth to loosen it up.
4. Add the corn & spices: Stir in 3 cups (450g) of corn kernels. Sprinkle in 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon chili powder, and a good pinch of salt and pepper. Cook for 2-3 minutes to let the corn get a little color and the spices bloom. You’ll smell that smoky-sweet aroma—it’s amazing!
5. Simmer the chowder: Pour in 3 cups (720ml) chicken broth and return the chicken to the pot. Bring to a gentle boil, then reduce heat and simmer uncovered for 12-15 minutes. The chicken should be cooked through and flavors will meld together. If you like a slightly thicker chowder, let it simmer a few extra minutes.
6. Blend for creaminess: Use an immersion blender to puree about 1/3 of the chowder directly in the pot. (Or carefully ladle a couple cups into a blender and whiz, then stir back in.) This step gives you that thick, velvety texture but still leaves plenty of chunky bites.
7. Finish the chowder: Reduce heat to low. Stir in 1 cup (240ml) whole milk, 1/2 cup (120ml) sour cream, 1 cup (120g) shredded Monterey Jack cheese, and 1/2 cup (60g) cotija cheese. Stir gently until cheeses melt and everything is smooth and creamy.
8. Add final touches: Squeeze in the juice of 1 lime and stir in 1/3 cup chopped cilantro. Taste and adjust seasoning—add more salt, pepper, or lime juice if you want a tangier kick.
9. Make the avocado crema: In a small food processor, blend 1 ripe avocado, 1/4 cup sour cream, juice of 1/2 lime, and a pinch of salt until smooth. Or mash everything together with a fork for a rustic version. Set aside.
10. Serve: Ladle chowder into bowls. Top generously with crispy bacon, a dollop of avocado crema, extra cilantro, and a sprinkle of cotija. Serve with lime wedges on the side.

Troubleshooting Tips: If your chowder is too thin, simmer a bit longer uncovered, or blend an extra cup of soup. If it’s too thick, add a splash of broth or milk. Taste as you go—sometimes a little more lime or salt is all it needs!

Personal Note: I always save a bit of bacon for the table—my family fights over the crispy bits!

Cooking Tips & Techniques

After making this chowder a dozen different ways, I’ve picked up a few tricks that really make a difference. Here’s what I’ve learned (sometimes the hard way!):

• Char your corn for extra flavor: If you have a cast iron skillet, toss your corn in there over high heat for a couple minutes before adding to the chowder. It adds that smoky, street-corn vibe that’s hard to beat. I’ve accidentally skipped this step before, and while it’s still tasty, you really do notice the difference.
• Don’t overcook the chicken: Sear it just until golden, then let it finish cooking in the broth. Overcooked chicken gets rubbery—trust me, I’ve made that mistake.
• Season as you go: This is key! Taste after every major step (especially after adding broth and dairy). Sometimes corn is sweeter or saltier depending on the batch, so trust your taste buds.
• Get the right texture: Blending just a portion makes it creamy but still leaves plenty of chunky goodness. Too much blending, and you’ll lose those pops of corn and chicken.
• Prep ahead for busy nights: You can dice veggies and cook bacon a day in advance. Chowder also tastes even better the next day, so leftovers are a win!
• Don’t forget the toppings: The avocado crema and crispy bacon take this from good to unforgettable. If you’re out of avocado, a squeeze of lime and extra cheese still does the trick.

Efficiency Tip: I like to chop all my veggies while the bacon crisps—saves time and keeps everything moving. And always clean as you go (otherwise, you’ll end up with a mountain of dishes at the end—been there, done that!).

Variations & Adaptations

One of my favorite things about this Mexican Street Corn Chicken Chowder is how easy it is to tweak. Here are a few ways you can make it your own:

• Vegetarian Version: Skip the chicken and bacon. Add a can of drained white beans for protein, and use veggie broth. A smoky chipotle in adobo gives it a nice depth.
• Gluten-Free: This recipe is naturally gluten-free as long as your broth and bacon are, so just double-check labels.
• Dairy-Free: Use unsweetened almond or oat milk, dairy-free sour cream, and your favorite vegan cheese. The chowder stays creamy thanks to the blended corn!
• Spicy Switch-Up: Add more jalapeño, or toss in a chipotle pepper for a smoky kick. My husband loves it with extra heat, while my kids prefer it mild.
• Roasted Veggies: In the fall, I sometimes add roasted sweet potato cubes or butternut squash for extra heartiness.
• Slow Cooker Method: After crisping the bacon and sautéing veggies, dump everything but the dairy and cheese into the slow cooker. Cook on low 6-7 hours, then stir in cheese and sour cream just before serving.

My personal favorite twist? Swapping chicken for shredded rotisserie turkey after Thanksgiving. It’s the perfect way to use up leftovers and feels totally new!

Serving & Storage Suggestions

This chowder is best served piping hot, loaded up with all the toppings. For presentation, I love big rustic bowls with a swirl of avocado crema, a sprinkle of crispy bacon, extra cotija, and a handful of fresh cilantro. A wedge of lime on the side adds that perfect finishing zing.

Pairings: Serve alongside warm, crusty bread or tortilla chips for dunking. A simple green salad with lime vinaigrette makes a fresh side, and if you’re feeling festive, a glass of cold Mexican lager or agua fresca pairs beautifully.

Storage: Leftovers keep well in the fridge for up to 4 days. Store the avocado crema and crispy bacon separately so they stay fresh. The chowder thickens as it sits, so add a splash of broth or milk when reheating. You can freeze the chowder (minus toppings) for up to 2 months—just thaw overnight in the fridge and reheat gently.

Reheating: Warm the chowder on the stovetop over low heat, stirring often. Don’t let it boil, or the dairy might separate. The flavors get even better after a day, so leftovers are basically a gift!

Pro Tip: Double the recipe and freeze half for a busy weeknight. You’ll thank yourself later—I always do!

Nutritional Information & Benefits

Here’s a rough estimate for each serving (recipe makes 6 hearty portions):

• Calories: ~420
• Protein: 28g
• Fat: 20g
• Carbohydrates: 28g
• Fiber: 4g

Health Benefits: This chowder packs in lean protein from chicken, fiber and antioxidants from corn and peppers, and healthy fats from avocado. If you use Greek yogurt in the avocado crema, you’ll add even more protein. The spices (like cumin and smoked paprika) have anti-inflammatory properties, and the lime juice boosts vitamin C.

Dietary Notes: Naturally gluten-free and easy to make dairy-free or vegetarian. Contains dairy and potential allergens from cheese and milk. Always check labels if you have food sensitivities.

Personally, I love how this chowder satisfies my creamy soup cravings without being too heavy. It’s hearty, but it never leaves me feeling sluggish. Just real, feel-good food with tons of flavor!

Conclusion

So, why should you make this Mexican Street Corn Chicken Chowder? Because it’s everything you want in comfort food: creamy, flavorful, fun to eat, and surprisingly easy to pull together. It’s a recipe that invites you to play—switch up the toppings, adjust the spice, or sneak in your favorite veggies. I love how it brings my family together, whether it’s a busy weeknight or a special occasion.

If you try it, I hope you’ll put your own spin on it and make it a new tradition. Let me know in the comments how it goes—did you add extra heat, or try a vegetarian version? Share your photos and tag me so I can see your delicious bowls of chowder! Seriously, nothing makes me happier than knowing this recipe brought some joy to your table.

Now go grab your biggest soup pot and get cooking—there’s a bowl of creamy, bacon-crisped, avocado-topped happiness waiting for you!

Frequently Asked Questions

Can I make this Mexican Street Corn Chicken Chowder ahead of time?

Absolutely! The flavors deepen overnight, so it’s even better the next day. Just store toppings separately and reheat gently on the stove.

What if I don’t have cotija cheese?

No worries! Feta is a great substitute, or you can use extra Monterey Jack or cheddar in a pinch.

Is this chowder spicy?

It has a gentle kick from poblano and jalapeño, but you can leave out the jalapeño for a milder version. Want more heat? Add more jalapeño or a pinch of cayenne.

Can I freeze this chowder?

Yes! Freeze the chowder (without toppings) for up to 2 months. Thaw overnight and reheat slowly, stirring often. Add fresh toppings after reheating.

How do I make it dairy-free?

Use unsweetened almond milk or oat milk, swap sour cream for dairy-free yogurt, and use vegan cheese or skip it. The chowder stays creamy thanks to the blended corn!

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