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!
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.