You asked for it! Below is the recipe for my Mexican Street Corn Chowder, but let me tell you a few things before you dive in and get cooking! It has rained in the Colorado mountains nearly every day this summer. It’s beginning to feel like we live in Seattle and yesterday was no different! It’s been wet and cold and this soup was the perfect solution to warm us up.

Since my leg injury, I’ll be honest I haven’t cooked much over the last 3 years. In fact, I still can’t believe I’m standing on 2 legs again. It hit me last night that I could actually cook on my own feet in the kitchen.

When I cook, I mix multiple recipes that I love and add my own touch, so coming up with the exact portions to put in a recipe can be tricky. You will see me say something like “add as much as you want” or “2-4 cups” because it’s all personal preference and I don’t have things down to a science. I cook like a crazy woman in the kitchen and when it tastes good I do my best to put it into a recipe.

Let’s Get Cooking:

This soup has the same ingredients as Mexican Street Corn which is my favorite! It should be creamy and smoky with a hint of tartness due to the lime and only as spicy as you like. The Chipotle Chili powder adds a bit of warmth so add more or less as needed. Extra spice can also be added with green tabasco in the end but that’s up to you! Also, when it comes to salt and pepper everyone is different so add to taste!

INGREDIENTS ( 4-6 servings)

2 bags of frozen corn
1/2 chopped onion
3 cloves of chopped garlic
2-4 cans of chicken bone broth or basic chicken broth ( I found the bone broth in a 32 oz carton and used 1 1/2 cartons)
12-15 oz shredded chicken ( I bought mine already shredded in a 15-ounce package and used about 12 ounces. You can also shred 2 cooked chicken breasts)
Salt & pepper – Start with 1/4 tsp but add more if needed. I added about 1/2 tsp of both.
1 red bell pepper chopped
1/2-3/4 tsp garlic powder
1/4-3/4 tsp chipotle smoked chili powder ( can use regular too)
1-2 limes ( the juice)
1/2 cup crumbled queso fresco or cotija cheese
1 cup shredded pepper jack cheese
chopped cilantro- As much as you want we used 1/4 cup.
Few sprinkles of green Tabasco or green chili sauce if wanting more spice & flavor.


1. Add 3 tablespoons of oil to a large pot, add corn and onion and a bit of salt and pepper, and cook 10-15 minutes until the corn and onion mixture is brown and even slightly charred in spots, stirring occasionally. Browning the corn makes this recipe so good! After it’s all brown scoop 1 cup out and save for later.

2. Add the 3 cloves of chopped garlic and the 32-ounce carton of broth to the corn and simmer for 5 mins. Then blend it all in a food processor or strong blender to make it creamy (You may need to do it in small batches)

3. Chop red pepper, add oil to the pot and sauté it with salt and pepper, then add blended soup mixture to the same pot.

4. Mix in garlic powder, chipotle chili powder, queso fresco, pepper jack cheese, shredded chicken, lime juice ( to taste), and add cilantro. You can add less or more spices to taste. I think I added the juice of 1 lime and extra garlic powder but do it until you like it!

5. Add the cup of corn that was set aside except keep a few spoonfuls out for garnish. Simmer 10 mins to let flavors combine and add the extra broth as it simmers. I just kept adding broth until it was a consistency that I liked! Not too thick and not too thin. if it’s too thin boil it down until it thickens a bit. For extra warmth and flavor, you can also add the green tabasco or green chili sauce. I did a few sprinkles. 

6. Ladle chowder into a bowl, garnish with extra browned corn, cilantro, and queso fresco.

Tip- You can also add crushed corn tortilla chips on top for some crunch!

I hope you enjoy!

I would love to know how this recipe turned out for you so post a photo on your Instagram stories & tag me!