Description
This Mexican street corn chicken chowder offers a delightful blend of charred corn, tender chicken, and a lightened creamy base. Perfect for those seeking a comforting yet fresh and easy-to-make meal, it can be prepared either in a slow cooker or on the stovetop, delivering hearty flavors and simple preparation.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 3 cups corn (fresh or frozen-defrosted)
- 1 tablespoon unsalted butter
- 1 yellow onion, finely chopped
- 1¼ teaspoon kosher salt, divided
- 1 teaspoon granulated garlic
- ½ teaspoon mild chili powder
- 1 teaspoon smoked paprika
Main Ingredients
- 1½ pounds boneless, skinless chicken thighs or breasts
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can white beans, drained and rinsed
To Add at the End
- 4 tablespoons cream cheese (about 2 ounces)
- ½ cup crumbled cotija cheese (or feta), plus more for topping
- 2 tablespoons fresh lime juice (from about 1 lime)
Instructions
- Char the Corn: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the corn and cook undisturbed for 3-4 minutes until lightly charred in spots. Stir and cook for another 2-3 minutes, then remove corn to a bowl and set aside.
- Sauté the Base: Using the same pot, heat butter over medium heat. Add the finely chopped onion and ¼ teaspoon of kosher salt, sauté for 3-4 minutes until softened. Sprinkle garlic, chili powder, and smoked paprika over the onions and cook for 30 seconds, stirring frequently until fragrant.
- Add Chicken & Simmer: Add chicken, chicken broth, white beans, charred corn back into the pot with 1 teaspoon kosher salt. Cover and bring to a boil, then reduce heat to a gentle simmer. Cook covered for 20-30 minutes until chicken is cooked through and tender.
- Partially Blend Soup: Turn off heat, remove chicken to a cutting board and shred or dice it into 1-inch chunks. Use an immersion blender to blend 1-2 cups of the soup in the pot to create a thicker, creamier base while retaining texture.
- Add Cream Cheese & Cotija: Ladle 1 cup of soup broth into a small bowl, stir in cream cheese until smooth. Add this cream cheese mixture, shredded chicken, and crumbled cotija back to the pot and stir well to combine.
- Finish with Lime Juice & Serve: Stir in fresh lime juice, taste, and adjust salt if needed. Serve the chowder into bowls with extra cotija and any additional toppings you prefer.
- Slow Cooker Alternative: Char the corn and sauté the onions and spices as described above, then transfer the sautéed base along with chicken, broth, white beans, charred corn, and salt to a 6-quart slow cooker. Cook on high for 4-5 hours or low for 6-7 hours until chicken is tender. Blend 1-2 cups of soup and add cream cheese, cotija, shredded chicken, and lime juice as with stovetop method before serving.
Notes
- Chicken thighs add more flavor and tenderness than breasts but either can be used.
- Char the corn well for authentic Mexican street corn flavor.
- Using an immersion blender keeps texture and thickness without cream.
- Adjust salt after adding cream cheese as it adds saltiness.
- This recipe works well with frozen corn, just defrost first.
- Optional toppings: extra cotija, chopped fresh cilantro, avocado slices, or tortilla chips.
