Description
This creamy and flavorful Mexican Street Corn and Chicken Chowder is packed with sweet corn, tender chicken, and bold spices. Inspired by the classic elote, it’s a comforting, hearty dish with smoky, tangy, and cheesy notes in every bite.
Ingredients
– 2 tbsp butter
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 jalapeño, seeded and diced
– 2 cups cooked chicken, shredded
– 3 cups chicken broth
– 2 cups corn (fresh, frozen, or canned)
– 1 cup heavy cream
– 1 cup milk
– 1 tbsp all-purpose flour
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
– 1/2 cup cotija cheese, crumbled
– 1/4 cup fresh cilantro, chopped
– 1 tbsp lime juice
– 1/2 cup sour cream (for topping)
– 1/2 tsp Tajín seasoning (optional)
Instructions
1. In a large pot over medium heat, melt the butter. Add the onion, garlic, and jalapeño, and sauté until softened.
2. Stir in the flour and cook for 1 minute to remove the raw flour taste.
3. Slowly add the chicken broth while stirring to prevent lumps.
4. Add the corn, shredded chicken, smoked paprika, cumin, chili powder, salt, and pepper. Simmer for 10 minutes.
5. Pour in the heavy cream and milk, stirring well. Simmer for another 5 minutes until thickened.
6. Stir in the lime juice, cotija cheese, and cilantro. Adjust seasoning as needed.
7. Serve hot, garnished with sour cream, additional cotija cheese, and a sprinkle of Tajín seasoning if desired.
Notes
– For a smoky flavor, use fire-roasted corn.
– Add crispy bacon or tortilla strips for extra crunch.
– Adjust spice levels by adding more chili powder or diced jalapeños.
– Use half-and-half instead of heavy cream for a lighter version.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 7g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg