Mexican Corn Chowder

A super comforting recipe packed with color and flavor—that’s exactly what Mexican Corn Chowder is. It’s this creamy mix of sweet corn, tender chicken, warm spices, and that fresh kick of cilantro and avocado we all love. Plus, it’s one of those easy, quick dishes that hits the spot when you’re craving something cozy, delicious, and full of south-of-the-border vibes without making a mess in the kitchen. So, let’s make it!

---

---

Mexican Corn Chowder

Ingredients

• 2 tbsp (30 ml) olive oil
• 1 small white onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 chopped zucchini
• 2 cups (300 g) yellow corn
• 1 can 15 oz (425 g) black beans, drained
• 1 can 14.5 oz (411 g) diced tomatoes
• 3 cups (720 ml) chicken broth
• 1 tsp (3 g) ground cumin
• 1 tsp (3 g) paprika
• 1 tsp (3 g) chili powder
• Salt and pepper to taste
• 1 cup (240 ml) heavy cream
• 4 oz (113 g) cream cheese
• 2 cups (280 g) cooked shredded chicken
• 1 large avocado, diced
• 1 handful fresh cilantro, chopped
• Juice of 1 lime (optional)

Equipment Needed

• Large pot or Dutch oven
• Knife and cutting board
• Wooden spoon
• Measuring cups and spoons

See 5 variations of the recipe at the end.

---

---

---

You might also be interested in:

...

---

---

---

---

Instructions

1. First things first, heat the oil in a large pot over medium heat—medium heat is key here. Let it warm up for a few seconds, then add the chopped onion. Stir it often so it doesn’t burn, and cook until it turns soft and translucent. You’ll notice it right away.
2. Next, add the minced garlic along with the red and green bell peppers and the zucchini. Mix everything well so the veggies get coated with the oil and onion—that’s what builds tons of flavor. Cook for about 3 to 4 minutes, stirring occasionally, until everything smells amazing and starts to soften.
3. Now pour in the corn, the drained black beans, and the tomatoes. Stir gently—yeah, with cariño—so everything comes together. At this point your kitchen is going to smell incredible because the veggies start releasing their juices and building that delicious base.
4. Pour in the chicken broth and mix. Then add the cumin, paprika, chili powder, salt, and pepper. Give it a really good stir so the spices distribute evenly, and then raise the heat until the chowder comes to a gentle simmer.

---



---

5. Once it starts simmering, lower the heat to medium-low. Cover the pot and let it cook for about 15 minutes. During this time, the veggies soften completely and the broth gets richer and slightly thicker.
6. Add the cream cheese, preferably in small pieces so it melts faster. Stir constantly until it’s fully incorporated and the chowder starts looking nice and creamy.
7. Now it’s time to add the heavy cream and the shredded chicken. Mix everything together and cook for another 5 minutes over low heat—yes, low heat. Don’t let it boil hard or the cream could separate, and you don’t want the chowder to lose that silky texture.
8. Carefully remove the pot from the heat and add the chopped cilantro. Stir gently so its fresh flavor spreads without overcooking it.
9. And you’re all set! Serve the chowder hot in bowls. Finish each serving with diced avocado on top—that keeps its color, creaminess, and that fresh contrast that tastes amazing with the hot soup. If you want, you can squeeze a little lime juice right before eating.

---

---

Ingredient Substitutions

• Chicken broth: You can totally swap it for vegetable broth or even water with 1–2 bouillon cubes. The flavor does change a little, but your chowder will still be creamy and comforting.
• Fresh or frozen corn: If you don’t have any, canned corn works just fine—just drain it well and adjust the salt since canned corn tends to be a bit saltier.
• Heavy cream: You can use half & half or whole milk mixed with 1 tbsp (15 g) of butter per cup to give it more body.
• Cream cheese: If you’re out of it, just use 1 cup (100 g) of shredded cheddar or Mexican cheeses like Monterey Jack or Chihuahua.
• No-chicken version: If you’re not feeling the chicken, simply leave it out and add extra black beans or chickpeas for a vegetarian chowder.
• If you don’t handle spice well: Swap the chili powder for sweet paprika and skip the jalapeño.
• Avocado: If you don’t have any, finish your bowl with a little sour cream, Greek yogurt, or some shredded cheese.

---

---

Prep Tips

• Have everything chopped before cooking: Trust me, it helps a ton. This recipe moves fast and it’s way easier when everything’s ready to go.
• Sauté the veggies well: This step matters because the onion, garlic, and peppers need to soften to build a deeper base of flavor.
• Bloom your spices: Let them cook for 30–60 seconds before adding the broth so they release their aroma and flavor.
• Don’t let the cream boil hard: Always keep the heat medium-low to avoid it curdling or looking weird.
• Add the avocado only when serving: If you add it too early, it’ll turn brown and lose that silky texture.
• Taste at the end: Always adjust salt, pepper, or lime juice at the end to take your chowder from “good” to “wow.”

Common Mistakes (What Not to Do)

• Don’t add cold cream cheese to boiling broth: It’ll curdle. Make sure it’s at room temperature and the heat is low.
• Don’t skip the sauté: Adding raw veggies straight to the broth leaves the chowder tasting flat.
• Don’t add too much water: If it feels thick, adjust with more broth or cream so you don’t lose that nice body.
• Don’t leave the pot boiling for hours: It can stick to the bottom and the cream may separate—keep it on low.
• Don’t store the avocado inside the chowder: It oxidizes and turns dark—always add it fresh before serving.
• Don’t go crazy with the chili powder: Not everyone loves that level of heat, and it’s always easier to add more than to fix too much spice.

---

---

Frequently Asked Questions (FAQ)

• Can I make it without meat? Yes, just skip the chicken and add extra beans or chickpeas.
• Can I use raw chicken? You can, but keep in mind you’ll need to cook it in the broth first, shred it, and add it back in.
• What corn works best? Think of it this way: frozen is super practical, fresh is ideal, and canned works as long as you drain it well.
• Can I make it lighter? Of course—use half & half or evaporated milk and cut back on the cream cheese.
• Can I make it a day ahead? Yes, just remember: always add the avocado when serving.
• What if it’s too thick? Just add broth or milk little by little until you get the texture you like.
• What if it turned out too thin? Let it reduce without the lid or add a bit more cream cheese.
• Is it very spicy? Not really, but it depends on the chili powder and jalapeño—adjust to your liking.
• Can I freeze it? Yes, but just know the texture will change a bit because of the cream.
• What toppings can I use? Think shredded cheese, sour cream, tortilla chips, cilantro, or jalapeño.

Storing & Reheating

• Refrigeration: First let it cool down completely, then store it in airtight containers for up to 3–4 days. And remember—keep the avocado separate.
• Freezing: Once it’s fully cooled, you can freeze it in containers for 2–3 months. Just keep in mind the texture may thicken a bit after thawing.
• Reheating on the stove: Warm it over medium-low heat, stirring gently. If it gets too thick, adjust with a splash of broth or milk.
• Reheating in the microwave: Not the best option, but definitely the quickest. Heat it in 45–60 second intervals, stirring between each round.
• Always check: Better safe than sorry—if you notice a weird smell or off texture, don’t eat it.

---

---

Serving Suggestions

• Serve your Mexican Corn Chowder with toasted rustic bread or warm bolillos.
• It also pairs perfectly with crunchy tortilla chips or totopos and a little salsa roja or pico de gallo.
• A simple green salad with lettuce, cucumber, and a citrusy dressing is a great match.
• Enjoy it with a classic Mexican agua fresca—lime with mint or cold jamaica is always amazing.
• And for dessert, vanilla flan or small cinnamon-sugar churros are the perfect finishing touch.

For Kids and Teens

• Serve it with simple cheese quesadillas cut into triangles so they can dip them right into the chowder.
• A Tex-Mex style grilled cheese with cheddar and mild jalapeño is always a hit with teens.
• Offer carrot and cucumber sticks with lime and a little salt as a fresh side.
• Give them a light pink lemonade or a natural fruit agua with low sugar.
• For dessert, mini brownies or chocolate chip cookies make everyone happy.

Recipe Variations

• Extra cheesy version: If you’re a cheese lover (and honestly, who isn’t?), add 1 cup (100 g) of shredded cheddar or pepper jack at the end and let it melt completely. The chowder becomes thicker, cheesier, and extra comforting.
• Bacon Corn Chowder: For a more “treat yourself” vibe, fry up some bacon until crispy, remove it, and use part of that fat to sauté the onion and peppers. Add the bacon on top before serving for an incredible smoky finish.
• Spicy version: If you’re into heat, add fresh jalapeño, chipotle in adobo, or extra chili powder. Just know it’ll bring that delicious little sweat from good spice.
• Sweet potato Corn Chowder: Swap part of the corn for diced sweet potato. It adds a sweet, soft touch and makes the chowder even more filling.
• Fully veggie version: For my vegetarian friends, use vegetable broth, skip the chicken, and add more beans, zucchini, and mushrooms. It stays creamy, flavorful, and perfect for a Meatless Monday.

---

---

Nutritional Information (per serving)

• Calories: 420
• Protein: 26 g
• Fat: 24 g
• Carbohydrates: 30 g
• Fiber: 6 g
• Sugars: 7 g
• Sodium: 880 mg

---

---

---

---

---

Share:

       

---

---