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Mexican Street Corn Chowder

Get your tastebuds tingling with this super simple but deeply flavorful soup that can be made in so many ways with so many different foods, it's a win regardless of the season! Ready in 30 minutes, this Easy Mexican Street Corn Chowder will get the family around the table for a dinner they won't soon forget!
Course Dinner, Lunch, Main, Main Course, Soup
Cuisine Hispanic, Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 445kcal


  • 1 tablespoon canola oil
  • 1 sweet yellow onion diced
  • 1 red bell pepper seeded and diced
  • 4 cloves garlic minced
  • 2 cans (14.75 oz each) creamed corn
  • 1 can (15.25 oz) whole kernel corn*
  • 1 can (15.5 oz) black beans* drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 1 ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked pepper
  • 1 cup chicken broth*
  • 1 tablespoon TABASCO® Sauce
  • 2 cups milk
  • 1 ½ cups cotija cheese grated


  • Heat canola oil in a large pot over medium-high heat and add the onion and red bell pepper. Saute until softened, around 4 minutes, then add the garlic and cook for 1 minute more, or until fragrant.
  • Add the creamed corn, whole kernel corn, black beans, diced green chiles, cumin, paprika, salt and pepper, and chicken broth and stir to combine. Bring to a low boil, then reduce heat to medium-low and simmer for 10 minutes.
  • Stir in the TABASCO® Sauce, milk, and cotjia cheese, then reduce heat to low and continue cooking for 10 more minutes to allow the flavors to melt together, stirring occassionally.Serve immediately!


  • I prefer to use salt-free varieties of canned goods and broths, but if you don't have salt-free, I would omit the added kosher salt and season as necessary at the end of cooking. 
  • use fresh corn during the summer by adding 1 ½ cups of kernels to the pot first, then place 3 cups of kernels in a food processor and pulse them several times to break them up. Add them to the pot with an additional ½ cup of milk and a pinch of sugar. Fresh corn will add about 10-15 more minutes of cook time.
  • replaced canned chiles with fresh serrano peppers by seeding and dicing them and adding them to the pot with the onion and bell peppers to soften.
  • replace milk with half-and-half for a thicker chowder, or use full-fat canned coconut milk or shelf-stable coconut milk for a lighter chowder with a slight tropical twist.
  • utilize canned Mexicorn instead of whole kernel corn to eliminate the need to use a bell pepper.
  • if you can't locate cotija cheese, parmesan is a suitable substitute.


Calories: 445kcal | Carbohydrates: 65g | Protein: 20g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 1447mg | Potassium: 841mg | Fiber: 9g | Sugar: 14g | Vitamin A: 1069IU | Vitamin C: 47mg | Calcium: 332mg | Iron: 3mg