Description
This Mexican Street Corn Chowder is a hearty, creamy soup bursting with flavors of fresh corn, aromatic spices, and a hint of lime. Featuring a smooth yet chunky texture achieved by partially blending the soup, it mimics the classic Mexican street corn with a comforting twist. Topped with cilantro-lime seasoned corn and optional Cotija cheese, Tajín, and jalapeños, this chowder is perfect for a cozy meal with a vibrant, spicy kick.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- 4 cans corn kernels (15.25-oz cans, undrained)
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons chili powder
- 1 teaspoon kosher salt
- 4 cups vegetable broth (32 oz)
- ½ cup sour cream, room temperature
- 1 tablespoon lime juice
- ¼ cup chopped fresh cilantro
Optional Toppings
- Cotija cheese
- Tajín seasoning
- Sliced jalapeños
- Tortilla chips (for serving)
Instructions
- Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 cup chopped yellow onion and cook until translucent, about 4 minutes. Stir in 3 cloves minced garlic and cook for an additional 30 seconds until fragrant.
- Warm the Corn and Spices: Add 4 cans of corn kernels with their liquid, 1 ½ teaspoons ground cumin, 1 ½ teaspoons chili powder, and 1 teaspoon kosher salt to the pot. Cook for 5 minutes, stirring occasionally. Lower heat slightly if spices start to stick to the bottom. Scoop out 1 cup of this mixture into a heat-proof bowl and set aside for later use.
- Simmer the Chowder: Pour in 4 cups vegetable broth. Bring the soup to a gentle boil, then reduce heat to medium-low and simmer uncovered for 25 minutes to develop flavors.
- Temper the Sour Cream: Remove the pot from the heat and allow the soup to cool for about a minute to prevent curdling. Stir in ½ cup room-temperature sour cream until fully incorporated.
- Blend to Desired Texture: Using an immersion blender, blend about one-quarter to half of the soup, depending on your preferred creaminess. Leaving some corn kernels intact ensures a satisfying chowder texture.
- Prepare the Topping: To the reserved corn mixture, stir in 1 tablespoon lime juice and ¼ cup chopped fresh cilantro. This topping adds a fresh, zesty contrast to the chowder.
- Season and Serve: Taste the chowder and adjust salt or lime juice if needed. Ladle the soup into bowls and top with the lime-cilantro corn mixture. Garnish with Cotija cheese, Tajín, and sliced jalapeños if desired. Serve warm alongside tortilla chips for an authentic street corn experience.
Notes
- Using undrained canned corn adds extra flavor and helps make the chowder more liquid and creamy without added water.
- Room temperature sour cream helps prevent curdling when added to hot soup.
- You can substitute fresh corn kernels if preferred, but adjust cooking liquid accordingly.
- Adjust the amount of chili powder and jalapeños to control the heat level.
- Immersion blender offers control over soup texture; alternatively, use a standing blender in batches but be cautious with hot liquids.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican street corn chowder, vegetarian chowder, corn soup, creamy corn chowder, Mexican soup, easy soup recipes, stovetop chowder
