Mexican Street Corn and Chicken Chowder
This hearty, flavor-packed chowder brings all the zesty, creamy goodness of Mexican street corn into a comforting bowl. Tender bites of chicken, sweet corn, and smoky green chiles are simmered in a rich, spiced broth infused with Tajín, chili powder, and garlic. Finished with tangy sour cream, salty cotija cheese, and a squeeze of fresh lime, every spoonful is creamy, savory, and just the right amount of spicy. Perfect for cozy dinners, game days, or anytime you’re craving a vibrant twist on classic chowder.
Ingredients
- 3 pound chicken breast, diced into bite size pieces
- 4 tablespoon avocado oil (or olive oil)
- 6 tablespoon butter
- 2 red onion, diced (about 1 cup worth) (medium)
- 2 green bell pepper, diced (about 1/2-1 cup)
- 2 jalapeno, de-seeded (small)
- 8 cup fresh (or ned and drained!) corn
- 8 ounce green chiles (diced)
- 6 cloves garlic, minced (large)
- 8 cup chicken broth
- 1/2 cup all purpose flour
- 2 cup half and half
- 2 teaspoon garlic powder
- 3 teaspoon tajin (chili lime seasoning)
- 3 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 salt to taste
- 1 cup sour cream
- 1 cup cotija cheese
- 1 fresh limes/lime juice for garnish
Instructions
-
1
Begin by dicing the chicken into bite size pieces. Add 2 tbsp of avocado oil to a large pot or dutch oven and heat on medium heat. Once hot, add in the chicken with a large pinch of salt to season.
-
2
While chicken is cooking, dice the red onion, bell pepper, jalapeno (make sure to de-seed it!) and mince the garlic. If you're using fresh corn, slice it off the cob. If you're using canned corn, drain the can now.
-
3
Cook chicken for 5-7 minutes, or until done and then remove from pot onto a plate and set aside for now.
-
4
Add 3 tbsp butter to the large pot and let it melt. Once hot (about medium heat), add in red onion, diced bell pepper, and jalapeno. Cook for 3-4 minutes or until fragrant. Add garlic and cook for 30 seconds to 1 minute.
-
5
Add flour to the cooked veggies and stir - cook for 2 minutes or so. To this mixture, add in the chicken broth and mix until combined.
-
6
Add in the corn (if you're using canned, remember to drain the corn!), the cooked chicken chicken, and can of diced green chiles. Mix to combine.
-
7
Add in the tajin seasoning, garlic powder, chili powder, cumin, paprika and a pinch of salt. Mix to combine.
-
8
Add in half and half and bring to a LOW boil (don't let it get to a rolling boil) and then turn down heat and let simmer on low heat for 15 minutes, uncovered, stirring occasionally.
-
9
When the 15 minutes is up, add in 1/2 cup of sour cream as well as 1/2 cup of cotija cheese and stir. Taste and add salt or more spices if neccessary. Let warm for 1-2 minutes.
-
10
1 Serve and garnish with more diced onion, fresh corn, extra tajin seasoning and lime juice! Enjoy! Keep leftovers in tupperware in the fridge for 2-3 days.