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Mexican Street Corn Chowder Recipe

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3.9 from 15 reviews

This rich and hearty Mexican Street Corn Chowder is a comforting slow-cooked soup featuring tender shredded chicken, fire-roasted corn, black beans, and a medley of southwestern spices. Creamy and cheesy with a touch of heat from jalapeños and chili powders, this chowder is perfect for a cozy meal and can be garnished with tangy sour cream, fresh cilantro, crumbled cotija cheese, and crunchy tortilla chips for authentic street corn flavor.

  • Total Time: 7 hours
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 lb. boneless skinless chicken breasts
  • 1 medium yellow onion, diced
  • 2 jalapeño peppers, seeded and diced
  • 3 cloves garlic, minced
  • 2 (15 oz each) cans fire-roasted corn kernels, drained
  • 15 oz can cream-style corn
  • 4 oz can diced green chiles
  • 15 oz can black beans, rinsed and drained

Spices and Seasonings

  • 2 tsp chili powder
  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • 1/2 tsp black pepper
  • 1/2 tsp ancho chile powder
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander

Liquids and Dairy

  • 2 cups reduced sodium chicken broth
  • 1 1/2 cups shredded Monterey Jack cheese
  • 2 cups heavy whipping cream
  • 1/4 cup cornstarch

Garnishes

  • Sour cream
  • Minced fresh cilantro
  • Tajin seasoning
  • Black pepper
  • Cotija cheese
  • Lime wedges or slices
  • Crushed tortilla chips

Instructions

  1. Add to slow cooker: Place the chicken breasts, diced onion, diced and seeded jalapeño peppers, minced garlic, drained fire-roasted corn, cream-style corn, diced green chiles, rinsed and drained black beans, chili powder, kosher salt, ground cumin, black pepper, ancho chile powder, paprika, and ground coriander into the insert of a 6-quart or larger slow cooker.
  2. Pour in chicken broth and stir: Add 2 cups of reduced sodium chicken broth on top of the ingredients, then give everything a quick stir to combine.
  3. Slow cook: Cover the slow cooker and cook the chowder on LOW for 6 to 8 hours, allowing the flavors to meld and the chicken to cook thoroughly.
  4. Shred chicken: After the cooking time is complete, carefully remove the chicken breasts from the slow cooker and transfer them to a cutting board. Shred the chicken using two forks and set aside.
  5. Make heavy cream mixture: In a small bowl, whisk together 2 cups of heavy whipping cream and 1/4 cup of cornstarch until smooth and free of lumps. This mixture will help thicken the chowder.
  6. Thicken and finish cooking: Switch the slow cooker setting to HIGH. Stir the heavy cream and cornstarch mixture into the chowder. Add the shredded chicken back into the slow cooker, then stir in 1 1/2 cups shredded Monterey Jack cheese until melted and incorporated. Continue cooking the chowder uncovered on HIGH for approximately 30 minutes, stirring occasionally, until the chowder is thickened to your desired consistency.
  7. Serve: Ladle the hot chowder into bowls and garnish with sour cream, minced fresh cilantro, a sprinkle of Tajin seasoning, fresh black pepper, crumbled cotija cheese, lime wedges, and crushed tortilla chips to mimic classic Mexican street corn flavors and textures. Enjoy warm for a satisfying meal.

Notes

  • For a spicier chowder, leave the jalapeño seeds in or add extra chili powder.
  • Ensure black beans are rinsed well to reduce sodium and remove excess starch.
  • If you prefer a thicker chowder, add a little more cornstarch mixed with cream or broth during the final cooking step.
  • Leftovers keep well and often taste better the next day as flavors deepen.
  • For a vegetarian version, omit the chicken and use vegetable broth.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 45 minutes
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://avascooking.com/mexican-street-corn-chowder-recipe/