Mexican Corn Chowder Recipe

Name: Mexican Corn Chowder
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3 cups fresh corn (or 2 cups frozen corn); 2 medium Yukon Gold potatoes, diced; 1 medium onion, chopped; 1 red bell pepper, diced; 4 cups low-sodium vegetable broth; 1 cup full-fat coconut milk; Juice of 1 lime; ¼ cup fresh cilantro, chopped; 1 tsp cumin; 1 tsp chili powder; 2 tbsp olive oil

Recipe By:

Lily Hartwell

Posted:

June 22, 2025

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The aroma wafts through your kitchen like a warm hug from an old friend. Picture yourself indulging in a bowl of creamy Mexican Corn Chowder, where sweet corn dances with spices like it’s auditioning for a salsa contest. The texture? Silky smooth with just enough bite to remind you that each spoonful is an adventure waiting to happen.

This dish isn’t just food; it’s an experience that brings back memories of cozy gatherings and laughter around the dinner table. Whether you’re hosting a game night or simply craving comfort on a rainy day, this chowder is your culinary best friend that never lets you down.

Why You'll Love This Recipe

This creamy Mexican Corn Chowder whips up in no time, making meal prep effortless.
Bursting with flavor and color, it’s ready to impress on any dinner table.
The versatility allows for swaps with seasonal veggies, keeping it fresh all year round.
Perfect as a main dish or side, it satisfies everyone’s cravings effortlessly.

I remember the first time I served this chowder at a family gathering; my aunt couldn’t stop raving about it for weeks. Who knew corn could bring out such enthusiasm?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Fresh Corn: You can use either sweet corn on the cob or frozen corn; both work wonderfully.
Potatoes: Use Yukon Gold potatoes for their creamy texture when cooked.
Onion: A medium onion adds depth and sweetness to the chowder.
Red Bell Pepper: Adds vibrant color and sweetness; pick one that feels firm and heavy.
Vegetable Broth: Opt for low-sodium broth to control the saltiness in your chowder.
Coconut Milk: Gives the chowder its creamy texture without dairy; choose full-fat for richness.
Lime Juice: Freshly squeezed lime juice brightens flavors beautifully.
Cilantro: Chopped cilantro adds a fresh herbaceous note; feel free to adjust based on preference.
Spices (Cumin & Chili Powder): These spices bring warmth and depth; adjust according to your spice tolerance.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepping this chowder is as easy as pie—or should I say chowder? Let’s dive right in!

Prepare Your Ingredients: Start by gathering all your ingredients on the counter. Chop your onions and red bell pepper while husking the corn if using fresh cobs.

Sauté the Aromatics: In a large pot over medium heat, add olive oil and sauté onions until translucent, about five minutes. Stir in diced red bell pepper for an additional two minutes until fragrant.

Add Potatoes and Spices: Toss in diced potatoes along with cumin and chili powder, stirring well to coat everything evenly with those lovely spices.

Pour in Broth and Simmer: Add vegetable broth and bring it to a gentle boil. Reduce heat and let it simmer for about 15 minutes until potatoes are tender.

Add Corn and Coconut Milk: Stir in your fresh or frozen corn followed by coconut milk. Cook on low heat for another 10 minutes until everything is heated through.

Finish with Lime Juice and Cilantro: Remove from heat, then stir in freshly squeezed lime juice and chopped cilantro just before serving for maximum freshness.

Now that you’ve prepared this delicious Mexican Corn Chowder, all that’s left is to scoop some into bowls while enjoying the delightful aroma filling your kitchen!

Feel free to garnish with extra cilantro or even avocado slices if you’re feeling fancy!

You Must Know

This delightful Mexican Corn Chowder is creamy, comforting, and bursting with flavor.
It’s perfect for those chilly evenings when you want something hearty yet simple to whip up.
The vibrant colors and aromas will make your kitchen feel like a fiesta!

Perfecting the Cooking Process

Start by sautéing the onions and garlic until fragrant, then add the corn and potatoes. Simmer everything together, blending flavors for a deliciously creamy chowder.

Add Your Touch

Feel free to swap in different vegetables or beans for added texture. A sprinkle of smoked paprika can elevate the smoky flavor profile beautifully!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a bit of broth if it thickens too much.

Chef's Helpful Tips

To achieve maximum creaminess, blend a portion of the chowder before serving.
Always taste and adjust seasoning at the end for that perfect flavor balance.
Don’t rush; let all the ingredients mingle to develop that rich taste.

Creating this Mexican Corn Chowder reminds me of cozy family gatherings where laughter filled the air and bowls were constantly refilled—nothing beats good food shared with loved ones!

FAQ

What can I use instead of cream in Mexican Corn Chowder?

Coconut milk or cashew cream can provide a dairy-free alternative while adding richness.

Can I make this chowder ahead of time?

Absolutely! It tastes even better after resting overnight as flavors deepen.

How do I thicken my chowder if it’s too thin?

Simply blend a portion of it or add cornstarch mixed with water to thicken it up!

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