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    Home » Soup, Chili & Curry

    Mexican Inspired Corn Chowder

    Published: Sep 30, 2021 · Modified: Feb 13, 2022 by Zimmy · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe
    Top down image of a post of chowder, two bowls and some fresh corn.

    Mexican Inspired Corn Chowder

    It’s like taco night in a bowl! This flavourful, filling and straightforward recipe is sure to be a winner with the entire family!

    A base of olive oil, onion, bell peppers, garlic, corn, diced tomatoes, jalapeños, chicken broth, chili powder, smoked paprika, S&P, black beans, grilled chicken thighs, topped with shredded cheddar, cilantro, & avocado.

    Ingredients and pot on the stove ready to begin cooking
    chopped chicken in a pan
    grilling chicken
    Top down image of a post of chowder, two bowls and some fresh corn.

    Mexican Inspired Corn Chowder

    It’s like taco night in a bowl! This flavourful, filling and straightforward recipe is sure to be a winner with the entire family!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Main Course, Soup
    Cuisine Mexican
    Servings 6

    Ingredients
      

    • 6 boneless/skinless chicken thighs (approx. 18 oz/510 g)
    • chicken seasoning – mix together 1 teaspoon each: chili powder, paprika, granulated onion, granulated garlic, salt, pepper
    • 5 tablespoons olive oil (75 mil)
    • 1 medium yellow onion, chopped (1½ cups)
    • 1 large red bell pepper, chopped (1½ cups)
    • 4 cloves garlic, minced
    • 5 tablespoons all-purpose flour
    • 3 cups whole milk (710 ml)
    • 3 cups chicken broth, no salt added (710 ml)
    • 1 can diced tomatoes 13½ oz/398 ml)
    • 3 cobs of corn, cooked, kernels removed (approx. 3 cups) Note: if it’s not fresh corn season, substitute 3 cups off frozen corn.
    • 3 jalapeños, seeded and membranes removed, finely diced
    • 1 ½ teaspoons ground cumin
    • 1 ½ teaspoons ancho chili powder
    • Salt and freshly ground black pepper
    • 1 can black beans, drained and rinsed (13½ oz/398 ml)
    • 1½ cups shredded cheddar
    • ⅓ cup chopped cilantro

    For Serving

    • 1 avocado, diced
    • Shredded cheese
    • chopped cilantro
    • sliced jalapeños
    • lime wedges
    • hot sauce
    • tortilla chips

    Instructions
     

    • Season the chicken with the seasoning mix and set aside.
    • Heat the oil in a large pot over medium heat.
    • Add onions, bell pepper and sauté until softened, about 8 minutes. Add garlic, sauté 1 minute longer. Add in flour, sauté 1 minute more. 
    • While whisking pour in milk and chicken broth. Stir in tomatoes, corn, jalapeños, cumin, chili powder and season with salt and pepper.
    • Bring mixture to a light boil stirring frequently. Reduce heat to low and simmer for 20-25 minutes.
    • While the soup simmers, preheat the grill (or griddle pan) on medium high heat.
    • Place the chicken thighs on the grill (pan) and cook for 4 minutes. Flip and cook for 4 minutes more. Remove the chicken to a plate cover tightly with foil and let rest for 10 minutes.
    • Next, cut chicken into bite sized cubes.
    • Once the soup has simmered, stir in black beans and warm through. Stir in chicken and resting juices and cook for 1-2 minutes. Remove from heat, then stir in the cheese and cilantro.
    • Serve warm with avocado, more cheese, cilantro, jalapeño slices, lime wedges, hot sauce and tortilla chips.
    Keyword corn chowder
    Tried this recipe?Let us know how it was!

    Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

    Have a delicious day! James (aka Zimmy) & Elaine

    Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

    This corn chowder was made and served in my stunning Hestan CopperBond Induction Copper 4-Quart Saucepan and cooked on our equally gorgeous Hestan Dual Fuel Range in Pacific Blue.

    Ingredients and pot on the stove ready to begin cooking

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    • A bowl of Honeynut Squash Soup topped with a swirl of Greek yogurt, sprinkled with pepitas, chili oil and fried sage. Extra topping and three slices of baguette toast are surrounding the bowl.
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      Borscht (Beet & Cabbage Soup)

    Reader Interactions

    Comments

    1. Terence Sullivan

      November 28, 2021 at 3:03 pm

      5 stars
      This is great recipe and not difficult to prepare or cook. Tastes so great off the stove, so you know it’s going to be killer tomorrow.
      Thanks

      Reply
      • zimmysnook

        December 04, 2021 at 5:00 pm

        Hi Terence,
        Thanks so much! Yes, this chowder is excellent the next day!
        Thanks for stopping by our website!
        Have a great night!
        Elaine & James

        Reply

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    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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