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Mexican Street Corn Chicken Chowder

Mexican Street Corn Chicken Chowder - featured image
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This creamy, flavor-packed chowder combines smoky charred corn, tender chicken, and crispy bacon in a cheesy, comforting soup inspired by Mexican street corn (elote). Finished with a tangy avocado crema, it’s a crowd-pleaser perfect for any season.

Ingredients

Scale
  • 4 slices thick-cut bacon, diced
  • 1 pound boneless skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 tablespoon olive oil (or reserved bacon drippings)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 poblano pepper, seeded and diced (or green bell pepper for less heat)
  • 1 jalapeño, seeded and minced (optional, for extra heat)
  • 3 cups fresh or frozen corn kernels (fire-roasted if possible)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and freshly ground black pepper, to taste
  • 3 cups low-sodium chicken broth
  • 1 cup whole milk (or half-and-half for extra creaminess)
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack or Pepper Jack cheese
  • 1/2 cup cotija cheese, crumbled (or feta as 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 sour cream or plain Greek yogurt
  • Juice of 1/2 lime
  • Pinch of salt

Instructions

  1. Dice the bacon and cook in a large Dutch oven or heavy-bottomed pot over medium heat until crispy (about 6-8 minutes). Remove bacon with a slotted spoon and set aside. Reserve 1 tablespoon bacon fat in the pot (or use olive oil).
  2. Add chicken pieces to the hot bacon fat. Season with salt and pepper. Sear for 2-3 minutes per side until just browned. Remove chicken and set aside.
  3. Add diced onion, minced garlic, poblano pepper, and jalapeño to the pot. Cook, stirring often, until softened and fragrant (about 4-5 minutes).
  4. Stir in corn kernels, smoked paprika, cumin, chili powder, and a pinch of salt and pepper. Cook for 2-3 minutes to let the corn get some color and the spices bloom.
  5. Pour in chicken broth and return chicken to the pot. Bring to a gentle boil, then reduce heat and simmer uncovered for 12-15 minutes, until chicken is cooked through.
  6. Use an immersion blender to puree about 1/3 of the chowder in the pot (or carefully blend a couple cups in a blender and return to the pot) for a creamy texture.
  7. Reduce heat to low. Stir in milk, sour cream, Monterey Jack cheese, and cotija cheese. Stir gently until cheeses melt and chowder is smooth and creamy.
  8. Squeeze in lime juice and stir in chopped cilantro. Taste and adjust seasoning as needed.
  9. For the avocado crema: In a small food processor or with a fork, blend avocado, sour cream or Greek yogurt, lime juice, and a pinch of salt until smooth.
  10. Ladle chowder into bowls. Top with crispy bacon, a dollop of avocado crema, extra cilantro, and cotija. Serve with lime wedges.

Notes

Char your corn in a cast iron skillet for extra smoky flavor. Don’t overcook the chicken—let it finish in the broth. Blend only part of the chowder for a creamy yet chunky texture. Prep toppings and bacon ahead for busy nights. Chowder thickens as it sits; thin with broth or milk when reheating. Easily adapted to vegetarian, dairy-free, or spicier versions.

Nutrition

Keywords: Mexican street corn, chicken chowder, elote soup, creamy chowder, bacon, corn soup, comfort food, easy dinner, gluten-free, spicy soup, avocado crema

Find it online: https://norasfoods.com/mexican-street-corn-chicken-chowder-recipe-easy-creamy-and-best-with-bacon/