Mexican Street Corn Chowder

Discover the elegance of simplicity with this Street Corn Chowder recipe. Packed with vibrant vegetables and providing tons of comforting flavor in every spoonful, it's a gourmet experience ready in under 30 minutes.

Course Soups and Stews

Cuisine American

Keyword Mexican street corn soup, street corn chowder

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 513kcal

Author Lauren Keating

Ingredients

2 tablespoons olive oil
1 small onion diced
1 Poblano pepper diced
2 garlic cloves minced
6 cups frozen corn fire roasted, preferred
¼ teaspoon ancho chili powder
½ teaspoon kosher salt
4 cups chicken stock or vegetable broth
tablespoon fresh lime juice
1 teaspoon grated lime zest
½ cup sour cream
½ cup grated Cotija cheese
¼ cup cilantro chopped
lime wedges, tortilla chips, etc, for serving

Instructions

Add the oil to a large soup pot or Dutch oven over medium heat. When hot, stir in the onions, poblano pepper and garlic and cook for 3-4 minutes, until softened.
Add the corn, chili powder, and salt. Stir and cook for 1-2 minutes. Stir in the broth, lime juice and lime zest. Simmer over low heat for 15 minutes, or until heated through.
Use an immersion blender to blend the soup into a chunky puree.
Stir in the sour cream, cotija cheese, and cilantro. Simmer over low heat until warmed through.
Top with additional ancho chile powder. Serve with lime wedges, tortilla chips, sour cream, and all of your favorite toppings.

Nutrition