This Mexican Street Corn Chicken Chowder takes the bold flavors of elote and wraps them up in a rich, creamy soup.
It’s spicy, hearty, and loaded with fresh corn, ground chicken, and a zesty lime finish.
Perfect for cozy nights or feeding a hungry crowd.
Why I Love This Recipe
Creamy and comforting – Like street corn in chowder form.
Fresh corn pop – Using corn on the cob adds extra sweetness and texture.
Warm spice blend – Chili powder, paprika, and cumin add deep flavor.
Bright finish – Sour cream, lime, and cilantro give it a tangy, fresh twist.
Totally customizable – Add black beans or swap in ground turkey.
What You’ll Need (Ingredient Highlights)
Fresh corn kernels – Cut right off the cob for best flavor.
Ground chicken – A lean but hearty protein option.
Jalapeños – Adds heat and flavor depth.
Chili powder & cumin – Bring that smoky, warm spice vibe.
Sour cream – For richness and tang.
Lime juice & cilantro – Finish with brightness.
Pro Tips Before You Start
Use fresh corn if possible for the best pop and flavor.
Brown the chicken well to build flavor before adding broth.
Simmer uncovered to let flavors concentrate.
Stir in sour cream off heat to avoid curdling.
Taste and adjust seasoning after simmering.
How to Make Mexican Street Corn Chicken Chowder
Step 1: Sauté Vegetables
In a large pot over medium heat, add olive oil, then sauté onion, jalapeños, and corn with a pinch of salt and pepper for 7–9 minutes until soft.
Step 2: Cook Chicken & Spices
Add garlic, ground chicken, chili powder, paprika, cumin, salt, and pepper.
Cook for another 7–9 minutes, breaking up the chicken until browned.
Step 3: Simmer Broth
Pour in chicken broth, beer (optional), and chicken base.
Bring to a boil, then reduce heat and simmer for 25–30 minutes.
Step 4: Add Creamy Elements
Stir in hot sauce, sour cream, chopped cilantro, and lime juice.
Simmer 5–10 more minutes, then taste and adjust seasoning.
Step 5: Serve with Toppings
Top with extra cilantro, cotija cheese, chili powder, and lime wedges if desired.
What to Serve It With
Warm corn tortillas or tortilla chips
Avocado slices or guacamole
Mexican rice or cilantro lime rice
Light side salad with creamy dressing
Variations / Substitutions
Swap ground turkey or beef for chicken
Add black beans for extra protein and fiber
Make it vegetarian with plant-based ground and vegetable broth
Omit beer and use more broth instead
Make it milder by using less jalapeño and hot sauce
Storage & Leftovers
Refrigerate: Store in an airtight container for 4 days
Freeze: Freeze for up to 2 months. Thaw overnight in fridge before reheating.
Reheat: Warm over medium heat, stirring often
Repurpose: Use leftovers as taco filling or over baked potatoes
FAQs
Can I use canned corn instead of fresh?
Yes, about 4 cups canned (drained) corn will work.
Is it spicy?
It has a gentle kick. Use less jalapeño and hot sauce for a milder version.
Can I make it ahead of time?
Absolutely! Flavors deepen after sitting a day.
Can I skip the beer?
Yes. Use extra chicken broth in its place.
What’s a good sub for sour cream?
Try Greek yogurt or Mexican crema.
How can I thicken it more?
Simmer longer uncovered or stir in a cornstarch slurry.
What if I don’t have cotija cheese?
Feta is a good substitute with similar texture and saltiness.
Final Thoughts
This creamy, flavor-packed Mexican Street Corn Chicken Chowder is what comfort food dreams are made of.
It’s got just the right balance of heat, richness, and fresh brightness.
Whether you’re meal prepping or feeding a crew, this recipe is a guaranteed crowd-pleaser.
