Creamy Mexican Corn Chowder

11.08.2017

Creamy Mexican Corn Chowder is the perfect soup to add to your soup rotation! It’s deliciously flavorful and seriously satisfying, plus it uses frozen corn instead of fresh so you can make it any day of the year.

Creamy Mexican Corn Chowder

Corn Chowder with Fresh Mexican Flavors

I love all the variation in this soup, yet it all comes together so well. You get lots of veggies – corn, chilies, peppers, tomatoes (I still consider them a veggies) and avocados.

Then you get the protein packed hearty chicken breasts and beans, and it’s all soaking in a rich, creamy, cheesy, Mexican spiced broth. Because it’s all about that base.

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Creamy Mexican Corn Chowder

Feel free to up the spices here as you’d like I did want to let the flavor of the corn shine, plus I like to start on the lower end with spices because some people don’t like a lot.

You can always add more but you can’t take it out.

Then add more cheese if you like it really cheesy. And even use sharp cheddar for a stronger flavor if you’d prefer.

Creamy Mexican Corn Chowder

Ingredients Needed for This Recipe

  • Butter
  • Fresh veggies including yellow onion, bell pepper, garlic and avocado
  • Flour
  • Whole milk
  • Chicken broth
  • Canned fire roasted diced tomatoes
  • Frozen petite corn
  • Canned mild green chilies
  • Spices including cumin, ancho chili powder, S&P
  • Canned black beans
  • Rotisserie chicken
  • Shredded cheddar cheese
  • Cilantro

How to Make Mexican Corn Chowder

  • Melt butter in a large pot over medium heat. Add onions and bell pepper and saute until softened, about 10 minutes.
  • Add garlic, saute 1 minute longer. Add in flour and saute 1 minute more.
  • While whisking pour in milk and chicken broth. Stir in tomatoes, corn, green chilies, cumin, chili powder and season with salt and pepper to taste.
  • Bring mixture to a light boil stirring frequently. Stir in black beans and warm through.
  • Remove from heat. Stir in chicken, cheese and cilantro. Serve warm with avocado.

Creamy Mexican Corn Chowder

Delicious Toppings Options for This Soup

If you love toppings on your soup feel free to add on:

  • Crushed tortilla chips
  • More cheese (even a different kind like queso fresco)
  • Sour cream
  • Fresh lime juice
  • Chipotle chile powder

Make a batch then cozy up in your warmest sweater and fluffiest slippers and dig in! Recipes like so are the best way to warm up!

Creamy Mexican Corn Chowder

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Creamy Mexican Corn Chowder

5 from 5 votes

A creamy, cheesy, veggie and chicken filled soup that's layered with Mexican flavors that are sure to satisfy! Recipe uses frozen corn so you can make this soup any day of the year but in the summer feel free to add in fresh. Just cook the fresh corn beforehand. 

Course: Soup
Cuisine: Mexican
Keyword: corn chowder
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 662 kcal
Author: Jaclyn

Ingredients

  • 5 Tbsp butter, diced into 1 Tbsp pieces
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 1 medium red bell pepper, chopped (1 cup)
  • 4 cloves garlic, minced (1 1/2 Tbsp)
  • 5 Tbsp all-purpose flour
  • 3 cups whole milk
  • 3 cups low-sodium chicken broth
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 1 (14.4 oz) bag frozen petite corn (preferably sweet white and yellow blend. 3 cups)
  • 1 (7 oz) can mild green chilies
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ancho chili powder
  • Salt and freshly ground black pepper
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 2 1/2 cups cooked shredded rotisserie chicken
  • 1 1/2 cups shredded cheddar or monterey jack cheese (or a blend of both)
  • 1/3 cup chopped cilantro
  • 1 avocado, diced

Instructions

  1. Melt butter in a large pot over medium heat. Add onions and bell pepper and saute until softened, about 10 minutes. 

  2. Add garlic, saute 1 minute longer. Add in flour and saute 1 minute more. 

  3. While whisking pour in milk and chicken broth. Stir in tomatoes, corn, green chilies, cumin, chili powder and season with salt and pepper to taste.

  4. Bring mixture to a light boil stirring frequently. Stir in black beans and warm through. 

  5. Remove from heat. Stir in chicken, cheese and cilantro. Serve warm with avocado.

  6. Recipe source: Cooking Classy

Nutrition Facts
Creamy Mexican Corn Chowder
Amount Per Serving
Calories 662 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 15g 75%
Cholesterol 116mg 39%
Sodium 625mg 26%
Potassium 1152mg 33%
Total Carbohydrates 58g 19%
Dietary Fiber 12g 48%
Sugars 12g
Protein 35g 70%
Vitamin A 44.8%
Vitamin C 65.9%
Calcium 42.2%
Iron 24.7%
* Percent Daily Values are based on a 2000 calorie diet.

19 comments

  • Mona: Made the soup it was delicious I would like to make to double it and freeze part for a later time will it keep and for how long August 2, 2018 at 9:57am Reply

  • Irene May: Hey there! Could I sub heavy whipping cream for the milk? Maybe 2 cups HWC and one cup water? March 23, 2018 at 2:03pm Reply

  • Jen: Could this be frozen and served again later? December 30, 2017 at 8:55am Reply

    • Jaclyn: I haven’t tried so I can’t say for sure but generally I’ve found the soups with a roux don’t freeze very well but maybe that’s just me. December 31, 2017 at 8:53pm Reply

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