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Creamy Mexican Corn Chowder
5 from 21 votes

Creamy Mexican Corn Chowder

Creamy Mexican Corn Chowder combines diced tomatoes, sweet corn, and shredded chicken in a creamy broth thickened with flour and butter. Roasted tomatoes, green chilies, and spices like cumin and ancho chili powder add a layered warmth, while cheddar cheese and cilantro finish the texture and flavor. This chowder offers a comforting, hearty meal that balances creamy richness with savory accents, suited for cooler days or as a filling dinner.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6
Course: Soup
Cuisine: Mexican

Ingredients

  • 5 Tbsp butter diced into 1 Tbsp pieces
  • 1 medium yellow onion chopped (1 1/2 cups
  • 1 medium red bell pepper chopped (1 cup
  • 4 cloves garlic minced (1 1/2 Tbsp
  • 5 Tbsp all-purpose flour
  • 3 cups milk whole
  • 3 cups chicken broth low-sodium
  • 1 (14.5 oz) can diced tomatoes fire roasted
  • 1 (14.4 oz) corn preferably sweet white and yellow blend. 3 cups, petite, frozen, in bag
  • 1 (7 oz) can green chili mild
  • 1 1/2 tsp cumin ground
  • 1 1/2 tsp ancho chili powder
  • salt freshly ground
  • black pepper freshly ground
  • 1 (14.5 oz) black beans drained and rinsed, canned
  • 2 1/2 cups chicken cooked, shredded, rotisserie
  • 1 1/2 cups cheddar cheese or a blend of both, or Monterey Jack cheese, shredded
  • 1/3 cup cilantro chopped
  • 1 avocado diced

Instructions

    Cup of Yum
  1. Melt butter in a large pot over medium heat. Add onions and bell pepper and saute until softened, about 10 minutes. 
  2. Add garlic, saute 1 minute longer. Add in flour and saute 1 minute more. 
  3. While whisking pour in milk and chicken broth. Stir in tomatoes, corn, green chilies, cumin, chili powder and season with salt and pepper to taste.
  4. Bring mixture to a light boil stirring frequently. Stir in black beans and warm through. 
  5. Remove from heat. Stir in chicken, cheese and cilantro. Serve warm with avocado.
  6. Recipe source: Cooking Classy