Creamy Mexican Corn Chowder

Published November 8, 2017. Updated October 24, 2018

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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.

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 7 votes

Creamy Mexican Corn Chowder

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. 
Servings: 6
Prep15 minutes
Cook20 minutes
Ready in: 35 minutes

Ingredients

Instructions

  • 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.
  • Recipe source: Cooking Classy
Nutrition Facts
Creamy Mexican Corn Chowder
Amount Per Serving
Calories 662 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 15g94%
Cholesterol 116mg39%
Sodium 625mg27%
Potassium 1152mg33%
Carbohydrates 58g19%
Fiber 12g50%
Sugar 12g13%
Protein 35g70%
Vitamin A 2240IU45%
Vitamin C 54.4mg66%
Calcium 422mg42%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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27 Comments

  • Tanya

    This looks delish I deff want to try it out. Is there any way to make this vegeterian friendly? I was thinking of adding “fake veggie meat” instead.. the ones you can fiend in the frozen aisle at the grocery stores… do you think it would hold up well or do you have any other suggestions?

    • Jaclyn

      Jaclyn Bell

      Sorry for the late reply! I haven’t ever cooked with that but I’m assuming if you add near the end it should work ok.

  • 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

    • linda rorvick

      I froze part of my 1st batch in 3 smaller cottage cheese size containers.Upon thawing out, it looked awful..Rather looked like it had separated ;_(.. But upon reheating @ low heat heat on gas stove, while continually stirring with my silver colored, metal whisk I use for Hollandaise sauce) . Did not Boil. Just heated to come awake & smoothed out, while re_warming. Do not recommend leaving unattended !! As will recurdle !! Loved the flavors !!
      I kept resetting my gas stove timer as
      I kept clearing the decks before dinner….we all loved it !!

  • Irene May

    Hey there! Could I sub heavy whipping cream for the milk? Maybe 2 cups HWC and one cup water?

    • Jaclyn

      Jaclyn Bell

      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.