How I Make The Best Mexican-Style Corn Chowder

This Creamy Mexican Street Corn Chowder is exactly what winter calls for — smoky, rich, comforting, and packed with bold flavor. Inspired by elote and classic chowders, this soup is layered with bacon, sweet corn, potatoes, warm spices, and finished with cream for the ultimate cozy bowl.

If you’re looking for the soup of winter, this is it.

👇 Full recipe below
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🔥 INGREDIENTS

Base
6 slices thick-cut bacon, diced
4 tbsp unsalted butter
2 small to med yellow onion, diced
4 carrots, peeled & diced
5 celery stalks, diced

Chowder
2½ cups corn (parboiled fresh or frozen)
4 tbsp all-purpose flour
4 cups chicken stock (or vegetable stock)
4 cups heavy cream (room temp)
2–3 oz cream cheese

Seasoning
Salt & black pepper, to taste
1 tbsp chili powder
2 tbsp smoked paprika
1 tsp cumin
3 bay leaves

Finish
1 fresh jalapeño, finely diced
Fresh parsley, chopped
Micro cilantro or chopped fresh Cilantro (for topping)
Cotija cheese (for topping)
Mexican crema (for Topping)
Fresh oregano (optional)

🍲 INSTRUCTIONS

Render the bacon
In a large pot over medium heat, cook bacon until crispy. Remove and set aside, leaving the fat.

Build the base
Add butter to the pot, then sauté onion, carrot, and celery until soft and fragrant (about 5 minutes). Add garlic and cook 30 seconds.

Make the roux
Sprinkle in flour and stir constantly for 1–2 minutes to cook out the raw flour taste.

Add corn & spices
Stir in corn, chili powder, smoked paprika, cumin, bay leaves, salt, and pepper.

Cream it out
Slowly add heavy cream, stirring constantly. Let the soup thicken slightly.

Finish the chowder
Add cream cheese and diced jalapeño. Stir until fully melted and smooth.

Simmer
Pour in chicken stock and simmer gently for 10–15 minutes.

Serve
Remove bay leaves. Garnish with crispy bacon, cotija cheese, fresh parsley, and oregano.

🌽 SERVING IDEAS
Serve with crusty bread or warm tortillas
Add grilled corn or shrimp for extra depth
Finish with a squeeze of lime for brightness


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