If you’re craving a dish that bursts with vibrant flavors and comforting creaminess, this Mexican Chicken and Street Corn Chowder Recipe is an absolute winner. It combines tender chicken, sweet corn, and a touch of spice in a luscious, creamy broth that feels like a warm hug in a bowl. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing meal, this chowder delivers layers of flavor with every spoonful.
Ingredients You’ll Need
The magic behind this dish lies in its simplicity. Each ingredient plays a vital role, from the juicy chicken that adds hearty protein to the fresh corn bringing natural sweetness and texture. The spices provide depth while cream cheese creates that irresistibly creamy base. Here’s everything that comes together to make this Mexican Chicken and Street Corn Chowder Recipe truly special:
- 3-4 boneless, skinless chicken breasts (about 1.5 lbs): Bite-sized pieces cook evenly and soak up all the flavors beautifully.
- 2 cups fresh corn (or canned corn): Offers a sweet crunch that contrasts perfectly with the creamy broth.
- 4 cups low-sodium chicken broth: The flavorful liquid foundation that keeps the chowder light yet satisfying.
- 8 oz cream cheese: Adds creamy richness and a slight tang, elevating the texture to silky smooth.
- 2 tsp chili powder: Brings a warm, smoky heat essential to the dish’s Mexican flair.
- 1 tsp cumin: Adds earthiness and depth without overpowering the other ingredients.
- 1/4 cup fresh cilantro (for garnish): Brightens the bowl with fresh, herbal notes just before serving.
- Juice of 1 lime: Injects a pop of acidity that balances richness and enhances all the flavors.
How to Make Mexican Chicken and Street Corn Chowder Recipe
Step 1: Prepare the Chicken
Start by chopping your chicken breasts into bite-sized pieces. This step ensures your chicken cooks quickly and evenly, becoming tender little morsels that soak up all the spice and broth flavors.
Step 2: Sauté the Chicken
Heat 1 tablespoon of olive oil in a large pot over medium heat. Toss in the chicken pieces and cook until golden brown, about 5-7 minutes. Don’t forget to season them with salt, pepper, chili powder, and cumin—this is where your chowder begins to build serious flavor.
Step 3: Add Corn and Broth
Next, stir in the fresh or canned corn and pour in the chicken broth. Lower the heat and let everything simmer gently, allowing the flavors to meld and the broth to become infused with the spices and sweetness from the corn.
Step 4: Stir in the Cream Cheese
Once the broth is simmering nicely, add the cream cheese to the pot. Stir continuously until the cheese melts fully, creating that smooth, creamy texture that is simply irresistible in this Mexican Chicken and Street Corn Chowder Recipe.
Step 5: Brighten with Lime and Cilantro
Just before serving, mix in the fresh lime juice and sprinkle the cilantro on top. These fresh ingredients add a vibrant zing and herbaceous aroma that contrast beautifully with the rich chowder.
Step 6: Serve Hot
Ladle the chowder into bowls and serve piping hot. If you want a little extra crunch and authenticity, add your favorite tortilla chips on the side—perfect for dipping and scooping.
How to Serve Mexican Chicken and Street Corn Chowder Recipe
Garnishes
A sprinkling of fresh cilantro and a wedge of lime on the side make ideal garnishes. You can also add diced avocado, a handful of shredded cheese, or even a dollop of sour cream to elevate the experience.
Side Dishes
This chowder pairs wonderfully with a simple green salad, some warm, crusty bread, or homemade tortilla chips. These sides add texture and complement the creaminess of the soup, rounding out the meal perfectly.
Creative Ways to Present
For a fun twist at parties, serve the chowder in small jars or hollowed-out mini bell peppers. You can also top it with grilled corn kernels or a sprinkle of smoked paprika for a more dramatic presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mexican Chicken and Street Corn Chowder Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a delicious next-day meal.
Freezing
This chowder freezes well! Just make sure to cool it completely before transferring to a freezer-safe container. It can keep in the freezer for up to 3 months—perfect for meal prepping or convenient dinners.
Reheating
When reheating, warm gently on the stovetop over low to medium heat, stirring occasionally to keep that creamy texture intact. If the chowder thickens too much, add a splash of broth or water to loosen it up.
FAQs
Can I use rotisserie chicken instead of fresh chicken breasts?
Absolutely! Using rotisserie chicken is a fantastic shortcut and adds even more flavor. Just shred the cooked chicken and add it after simmering the broth and corn.
Is it possible to make this chowder spicy?
Yes! You can increase the chili powder or add a pinch of cayenne pepper to bring up the heat. For a smoky kick, try using chipotle powder instead of regular chili powder.
Can I substitute cream cheese with something else?
If you want a lighter version, try using Greek yogurt or a combination of milk and a bit of cornstarch to thicken. Keep in mind it will change the texture and flavor slightly.
What other vegetables can I add to this chowder?
Feel free to add diced bell peppers, zucchini, or even diced potatoes for extra heartiness. Just add them early enough so they cook through completely.
Is this recipe gluten-free?
Yes, the Mexican Chicken and Street Corn Chowder Recipe is naturally gluten-free, but always double-check your broth and any seasoning blends to be sure.
Final Thoughts
This Mexican Chicken and Street Corn Chowder Recipe is one that you’ll find yourself coming back to time and again. Its balance of creamy, tangy, spicy, and sweet flavors makes it a comforting crowd-pleaser, perfect for any occasion. So go ahead, give it a try and enjoy a bowl full of warmth and deliciousness that feels like a little celebration in every bite.
Print
Mexican Chicken and Street Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Chicken and Street Corn Chowder is a hearty and flavorful one-pot meal combining tender chicken, sweet corn, and creamy cheese with a zesty lime finish. Perfect for a cozy dinner, this chowder blends traditional Mexican spices like chili powder and cumin, balanced by fresh cilantro, creating a comforting and vibrant dish. Ready in just 40 minutes, it’s ideal for weeknight meals that require minimal fuss but maximum taste.
Ingredients
Chicken
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- 2 tsp chili powder
- 1 tsp cumin
Vegetables & Broth
- 2 cups fresh corn kernels (or canned corn, drained)
- 4 cups low-sodium chicken broth
Dairy & Garnish
- 8 oz cream cheese
- 1/4 cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime
Instructions
- Prepare the chicken: Chop the boneless, skinless chicken breasts into bite-sized pieces for even cooking and easy eating.
- Sauté the chicken: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chicken pieces and cook until golden brown, about 5-7 minutes. Season the chicken evenly with salt, black pepper, chili powder, and cumin while cooking to infuse the meat with flavor.
- Add corn and broth: Stir in 2 cups of corn kernels and pour in 4 cups of low-sodium chicken broth. Bring the mixture to a gentle simmer to meld the flavors and cook the corn through.
- Melt in the cream cheese: Add the 8 ounces of cream cheese to the pot, stirring continuously until it melts completely, creating a smooth and creamy chowder base.
- Finish with lime and cilantro: Mix in the juice of one lime and sprinkle the chopped fresh cilantro over the chowder to add fresh brightness and a hint of acidity.
- Serve warm: Ladle the chowder into bowls and serve hot. Optional: enjoy with tortilla chips on the side for added texture and crunch.
Notes
- Use fresh corn for the best flavor, but canned corn works well as a convenient substitute.
- Adjust chili powder and cumin quantities to suit your preferred spice level.
- If cream cheese is too thick, soften it slightly before adding to ensure a smooth chowder.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a dairy-free version, substitute cream cheese with a plant-based cream alternative.
