Mexican Street Corn Chowder is the perfect summer soup. Relying on the bounty of summer’s star farmer’s market find, this soup bursts with flavor as a stand alone, and steals the show with it’s flavorful garnishes.
If you’re like me, you’re always looking for a way to spice up your summer evenings. This recipe does precisely that. The soup itself is remarkable but, truly, the garnishes are the grand slam here. Don’t be shy; step up to the plate by filling your bowl to the brim and then top it with as much as you can cram in and let the flavors win you over. Whether it’s the heat of jalapeno, the salty decadence of crumbled cotija or creamy bites of avocado, these toppings bring the fiesta to any summer night meal.
Tips for Making the Best Mexican Street Corn Chowder
- Use homemade chicken stock. There are some great store-bought options, but there is no match for the depth of flavor that homemade chicken stock adds to any dish.
- When we can get our hands on it, we use grilled fresh, organic corn on the cob. Grilling corn on the cob is easier than you might think; I highly recommend giving it a try. But if you find yourself craving this recipe in the middle of winter, or just want to skip the step, frozen bagged corn works fine, too.
- Don’t be shy with your summer veggies. We recently added a diced zucchini in the last ten minutes of simmering and it was a delicious modification.
How to Garnish Mexican Street Corn Soup
- Pile on the cheese. Mexican cheeses are the perfect choice for this dish. We like to use a combination of Manchego and Cotija, but Pepper Jack, Monterey Jack or Queso Fresco would be great additions as well.
- Get creative with your corn tortilla chips. This is the perfect opportunity to use up the last blue, red or “hint of lime” chips that are in your pantry.
- Be sure to add some fresh herbs. Cilantro or chives are great options.
- Green onions add an additional layer of flavor to this soup and should not be skipped!
When my family opts for soup in the summer time, this recipe tops our wish list. Mexican Street Corn Chowder is packed full of all the flavors of its namesake, but so much easier to eat. If your family is anything like mine, this will quickly become a favorite around your table.
Mexican Street Corn Chowder
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
This Mexican Street Corn Chowder bursts with summer flavors. It's the perfect way to use up those star farmer's market finds.
Ingredients
For the soup:
- 2 Tablespoons olive oil
- 2 small Yukon Gold potatoes, peeled and chopped
- 1 medium yellow onion, chopped
- 1 jalapeno, seeded and diced
- 3 cloves of garlic, minced
- 6 ears of corn, shucked, grilled and removed from the cob
- 6 cups homemade chicken stock
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Juice from one lime
- 3 Reserved corn cobs
- 1 tablespoon kosher salt
- pepper to taste
- 1/2 cup heavy cream
- 1/2 cup Parmesan
For the garnish:
- corn tortilla chips, crushed
- fresh cilantro, chopped
- green onions, sliced
- avocado, sliced
- Cotija cheese, crumbled
- Manchego cheese, grated
- sour cream
- avocado, chopped
Instructions
- Heat olive oil over medium heat in a Dutch oven.
- When the oil is hot and runs like water when the pan is tilted, add potatoes and saute until they are just beginning to soften (about 5 minutes).
- Add the onions to the pan and continue sauteing until the potatoes are fork tender and the onion is translucent (about ten minutes).
- Add the diced jalapeno and garlic to the onion/potato mixture and cook just until the garlic turns fragrant, about one minute.
- Stir the corn into the mixture and then slowly pour in the chicken stock.
- Sprinkle in the chili powder and paprika as well as the salt and pepper and then add the juice from one lime.
- Add the reserved corn cobs to the soup. Bring the soup to a boil and then cover and reduce heat to low. Simmer for twenty minutes.
- Remove the lid and slowly stir in heavy cream and Parmesan cheese. Taste for seasoning.
- Serve warm, topped with suggested garnishes.
Notes
If fresh corn on the cob is not in season, you can substitute two 16oz bags of organic frozen corn.
Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 508Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 58mgSodium: 1291mgCarbohydrates: 48gFiber: 10gSugar: 8gProtein: 17g
