This chowder if full of Mexican Street Corn flavors.
It is packed with delicious ingredients and leaves you full and satisfied.
Tis the season for soup, chilis and chowder.
The only reason I love the weather change here in Utah is because I can eat soup.
Ok, lets be real. I eat soup all year long, even when it’s 100 degrees here in the summer. I also eat Mexican Street Corn whenever I can because it is so delicious. There is a place not far from us who has the best corn and I love summer because corn is in abundance. We can still have those delicious flavors and I’ve added them to this corn chowder. It is full of flavor and I added some chicken to it to fill my families hungry bellies even more.
For this recipe I used a pre-made rotisserie chicken because it is so convenient and I need quick meals during the week. You could also make this with some chicken breasts but this time I went with something easier. Throw it all together and top with your favorite toppings (don’t worry, you don’t have to add cilantro) for all of you peeps who taste soap when you eat it.
I hope you love this as much as we do.
Don’t forget to pin the recipe for later.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 1 premade rotisserie chicken
- 2 cloves garlic minced
- 1 cup Chicken Stock or broth
- 2 cans cream style corn 14.75EACH
- 1 can fire-roasted corn or regular canned corn or Mexicorn 14.75 ounces
- 1 can black beans drained and rinsed 15.5 ounces
- 1 can fire-roasted diced green chiles 4 ounces
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1 teaspoon and 1/4ground cumin
- 2 cups Colby OR Monterey Jack Cheese freshly grated not from a bag
- 2 cups half and half or heavy cream
- salt and pepper to taste
- Optional additions: fresh lime fresh cilantro, diced onion, hot sauce, sour cream, avocado
Ingredients
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- Add garlic, chicken stock, creamed cans of corn, drained fire-roasted corn, drained and rinsed black beans, undrained diced green chiles, chipotle chili powder, paprika, and cumin to pot.
- Stir well. Cover and cook on medium low for 20-30 minutes.
- Add in the freshly grated (if you use cheese from a bag it gets greasy) cheese and the half and half.
- Remove meat from chicken and shred. Add in chicken to soup and mix and cook on low for another 10 minutes to heat everything through and melt cheese. Season to taste with salt and pepper.
- Serve with desired toppings: fresh lime, fresh cilantro, hot sauce, spoonful of sour cream, or fresh avocado.
That mexican street corn chowder looks delicious. I’m saving the recipe so I can make it.
I hope you enjoy it.
Is it two cans of creamed corn? I’m confused about the ounces in there but I’m think it’s supposed to be two cans right?
Hi. You are correct, it is two cans. I just corrected the recipe. Thanks for catching that.