Mexican Street Corn Chowder: A Cozy, Flavor-Packed Dish for Beginners

Mexican Street Corn Chowder is a warm, comforting dish that brings together the smoky, creamy flavors of elote with the heartiness of a traditional chowder. This recipe is perfect for beginner cooks because it is simple to follow, requires minimal effort, and delivers impressive results. Using a slow cooker, stovetop, or Instant Pot, anyone can create this flavorful meal without stress. It is a dish that works well for busy weeknights, family gatherings, or meal prep. The combination of fire-roasted corn, tender shredded chicken, and a rich, creamy broth makes this chowder both satisfying and easy to customize.

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This chowder stands out because it blends sweet and smoky flavors with a creamy texture, enhanced by warming spices and vibrant garnishes. It is a flexible recipe that allows for substitutions, making it ideal for those who want to experiment with different ingredients. For those new to cooking, this recipe teaches essential skills like seasoning, thickening soups, and working with a slow cooker or stovetop techniques.

Ingredients and Preparation

Chowder Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 medium yellow onion, diced
• 2 jalapeño peppers, seeded and diced
• 3 cloves garlic, minced
• 2 cans (15 ounces each) fire-roasted corn kernels, drained
• 1 can (15 ounces) cream-style corn
• 1 can (4 ounces) diced green chiles
• 1 can (15 ounces) black beans, rinsed and drained
• 2 teaspoons chili powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon black pepper
• ½ teaspoon ancho chile powder
• ½ teaspoon paprika
• ½ teaspoon ground coriander
• 2 cups reduced-sodium chicken broth
• 1 ½ cups shredded Monterey Jack cheese

Heavy Cream Mixture

• 2 cups heavy whipping cream
• ¼ cup cornstarch

Garnishes

• Sour cream
• Minced fresh cilantro
• Tajín seasoning
• Black pepper
• Cotija cheese
• Lime wedges or slices
• Crushed tortilla chips

Step-by-Step Instructions

Slow Cooker Method

1. Add the chicken breasts, diced onion, diced jalapeño peppers, minced garlic, drained fire-roasted corn, cream-style corn, green chiles, and black beans to a 6-quart or larger slow cooker.
2. Sprinkle in the chili powder, salt, cumin, black pepper, ancho chile powder, paprika, and coriander. Pour in the chicken broth and give the mixture a quick stir.
3. Cover and cook on low for 6 to 8 hours.
4. Once the cooking time is complete, remove the chicken and place it on a cutting board. Shred the chicken using two forks and set it aside.
5. In a small bowl, whisk together the heavy whipping cream and cornstarch until smooth.
6. Switch the slow cooker to high, then stir in the heavy cream mixture. Return the shredded chicken to the slow cooker and add the shredded Monterey Jack cheese. Stir to combine.
7. Cook uncovered on high for about 30 minutes, stirring occasionally, until the chowder thickens to your preferred consistency.
8. Serve hot, garnished with sour cream, fresh cilantro, Tajín seasoning, black pepper, cotija cheese, lime wedges, and crushed tortilla chips.

Stovetop Method

1. Increase the amount of chicken broth to 2 ½ to 3 cups.
2. Cut the chicken breasts into three pieces each and set them aside.
3. In a large Dutch oven or soup pot, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the diced onion and jalapeño peppers. Sauté for 3 to 5 minutes, then add the minced garlic and cook for an additional minute, stirring frequently.
4. Stir in the drained fire-roasted corn, cream-style corn, green chiles, and black beans.
5. Add the chicken pieces, chili powder, salt, cumin, black pepper, ancho chile powder, paprika, and coriander. Pour in the chicken broth and stir.
6. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for about 20 to 30 minutes, until the chicken is fully cooked.
7. Remove the chicken, transfer it to a cutting board, and shred it.
8. In a small bowl, whisk the cornstarch into the heavy cream until smooth, then stir the mixture into the chowder.
9. Increase the heat to medium or medium-high and return the shredded chicken to the pot. Cook for several minutes until the chowder thickens.
10. Stir in the shredded cheese until melted and fully combined.
11. Serve hot with garnishes of your choice.

Instant Pot Method

1. Add the chicken breasts to a 6-quart Instant Pot.
2. Top with the diced onion, diced jalapeño peppers, minced garlic, drained fire-roasted corn, cream-style corn, green chiles, and black beans.
3. Sprinkle in the chili powder, salt, cumin, black pepper, ancho chile powder, paprika, and coriander. Pour in the chicken broth.
4. Secure the lid, set the valve to the “sealing” position, and cook on manual high pressure for 15 minutes.
5. After cooking, allow the Instant Pot to naturally release pressure for 5 minutes, then carefully switch the valve to the “venting” position to release the remaining steam.
6. Remove the chicken, place it on a cutting board, and shred it.
7. In a small bowl, whisk together the cornstarch and heavy cream, then stir the mixture into the chowder.
8. Select the “sauté” function on low heat. Stir and cook for several minutes until the chowder thickens.
9. Stir in the shredded cheese and mix until fully melted.
10. Serve hot with your preferred garnishes.

Beginner Tips and Notes

For a thicker chowder, allow it to cook longer after adding the cream mixture. If using the stovetop, simmering the chowder for a few extra minutes will help it reach the right consistency. If you prefer a thinner soup, reduce the cooking time after adding the cream or stir in additional broth.

Fire-roasted corn adds a smoky depth to the chowder, but if unavailable, fresh or frozen corn can be used. Roasting fresh corn under the broiler for a few minutes can replicate the fire-roasted effect.

If the chicken cooks too quickly and begins to dry out, reduce the heat and let it cook at a slower pace. If using pre-cooked or rotisserie chicken, stir it in during the last 10 minutes of cooking to prevent overcooking.

For a spicier chowder, leave some of the jalapeño seeds or add a pinch of cayenne pepper. To make it milder, reduce the amount of chili powder or remove the jalapeños altogether.

Serving Suggestions

This chowder is delicious on its own but pairs well with several side dishes. Warm cornbread, crusty bread, or a simple green salad complement the flavors and textures of the dish. A side of Mexican rice or a bowl of tortilla chips can also add variety to the meal.

To store leftovers, let the chowder cool completely before transferring it to an airtight container. It can be refrigerated for up to four days or frozen for up to three months. When reheating, stir occasionally and add a splash of broth or cream to maintain the creamy consistency.

Engagement Features

This Mexican Street Corn Chowder is a great dish for beginner cooks because it is forgiving, adaptable, and rewarding to make. Whether using a slow cooker, stovetop, or Instant Pot, the steps are straightforward and easy to follow. The combination of smoky, creamy, and slightly spicy flavors makes this chowder a satisfying meal for any occasion.

If you try this recipe, share your experience and any modifications you made. Cooking is about creativity, and every home cook brings something unique to a dish. Whether adding a new spice, using different cheeses, or adjusting the heat level, small changes can make the recipe your own. Let others know what worked best for you and how you enjoyed your bowl of chowder.