Let’s talk about comfort in a bowl — creamy Mexican corn chowder fits the bill every single time. If you’re like me and find peace in the gentle bubbling of soup on the stove, this easy Mexican corn chowder recipe is your next kitchen adventure. The first time I whipped it up, it was raining sideways outside, and the kitchen smelled incredible. Bright sweet corn, a tiny hit of jalapeño, a touch of cream — what’s not to love? This soup pulls together quickly, feeds a hungry crew, and never fails to spark a little joy on the table.

Active Time: 15 min
Total Time: 35 min
Servings: 4 heaping bowls, maybe with a bit left over for late-night fridge raids

Ingredients

You’ll need a pretty classic cast of characters for this one. Here’s what I toss in the pot when it’s chowder night:

• A couple tablespoons of olive oil
• One onion, medium-sized, diced the way you like
• Three fat cloves of garlic, minced — don’t skimp, it’s flavor
• One red bell pepper, chopped, adds color and bite
• Two potatoes, peeled and diced small (so they cook faster)
• Corn kernels, about three cups — fresh is best but frozen gets the job done
• Jalapeño, one, minced (seeds in or out, your call on the heat)
• Cumin, a teaspoon, maybe a tad more if you’re feeling bold
• Smoked paprika, same deal, about a teaspoon
• Salt and pepper, always to taste
• Vegetable broth, four cups, or water if you’re desperate
• One cup of milk or any plant milk you have
• Heavy cream or coconut cream, half a cup if you want that ultra-creamy thing
• Juice of half a lime, saves it from being bland
• Handful of chopped cilantro for topping, unless you’re one of those people who think it tastes like soap (skip it then)

Instructions

Preparation

Chop and dice everything first; it makes the whole process smoother and you won’t scramble at the stove like I sometimes do. Line up your spices and pour your liquids. Listen, I skip this step half the time and still survive, but it’s smoother if you prep.

Cooking

Grab your favorite big soup pot and heat up the olive oil. Toss in your onion — cook till it softens and starts smelling sweet. Garlic, bell pepper, jalapeño next. Stir that around a bit.
Now add the potatoes and all that sweet corn. Dust in the cumin, smoked paprika, salt, and pepper. This is when your kitchen starts smelling like a taquería.

Pour in the veggie broth, crank up the heat to get things moving, then turn it down so everything can mellow out together — 15 minutes and your potatoes should be soft.

When you’re feeling impatient (like me), stir in the milk and heavy cream. If you want that creamy Mexican corn chowder texture, use an immersion blender and give it a few pulses. 

Not too smooth — chunks are what make it interesting. If you’ve only got a blender, just do half the soup and pour it back in.

Serving

Before you ladle it out, hit the pot with lime juice. Taste for salt. Now grab bowls and fill them up. Top with cilantro if that’s your thing. That’s it, you’re done. If you serve this with a crusty piece of bread or some tortilla chips, you’ll hear zero complaints.

Nutritional Value Per One Serving

Nutrition Facts
Calories: 275
Total Fat: 11g
Saturated Fat: 3g
Cholesterol: 12mg
Sodium: 540mg
Total Carbohydrates: 38g
Dietary Fiber: 6g
Sugars: 9g
Protein: 7g

Tips and Variations

• Skip the cream and use coconut cream for a full-on vegetarian, dairy-free soup.
• Add black beans or leftover rotisserie chicken if you’re feeding folks who want more protein.
• Sometimes I throw in a can of green chilies; the soup loves it.
• Leftover sweet potatoes instead of regular? Go for it.

Conclusion

Mexican corn chowder soup isn’t just easy; it’s that kind of recipe that sneaks into your weekly routine and refuses to leave. With its warmth, creaminess, and punchy flavor, you get a vegetarian meal that’s never boring. If you haven’t tried this creamy chowder yet, go for it — and if you do, let me know what wild twist you put on yours. Because honestly, soup’s never just soup, not in my kitchen.

For more delightful recipes, check out our collection of soups.