Smoky Mexican Street Corn Chowder
A creamy, smoky chowder packed with sweet corn, smoky chipotle peppers, and tender potatoes, perfect for a comforting Mexican-inspired soup. This mexican-inspired soups ready in about 50 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 medium, diced red bell pepper
- 2 medium (about 1 lb), peeled and diced into 1/2-inch cubes potatoes
- 3 cups (about 4 ears) fresh corn kernels
- 4 cups vegetable broth
- 2 peppers, finely chopped chipotle peppers in adobo sauce
- 1 tsp smoked paprika
- 1 cup half-and-half
- 1/4 cup chopped fresh cilantro
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and 1 diced red bell pepper, cooking for 2 more minutes until fragrant.
- Step 2: Stir in 2 medium peeled and diced potatoes (1/2-inch cubes), 3 cups fresh corn kernels, 2 finely chopped chipotle peppers in adobo sauce, and 1 tsp smoked paprika. Cook for 3 minutes, stirring frequently.
- Step 3: Pour in 4 cups vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes until potatoes are tender.
- Step 4: Using an immersion blender, partially blend the chowder to your preferred consistency, leaving some corn and potato chunks for texture.
- Step 5: Stir in 1 cup half-and-half, 1 1/2 tsp salt, and 1/2 tsp black pepper. Heat gently for 5 minutes without boiling.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve the chowder hot with lime wedges on the side for squeezing.
Frequently asked questions
How long does Smoky Mexican Street Corn Chowder take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Mexican Street Corn Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Smoky Mexican Street Corn Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Mexican Street Corn Chowder for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoky Mexican Street Corn Chowder?
Mexican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
