Elote Corn Chowder

30 Minutes

Mexican Elote Corn Chowder: A Cozy and Flavorful Soup You Need This Season

If you’re looking for a comforting and flavor-packed soup to cozy up with, Mexican Elote Corn Chowder is the perfect dish to try. Inspired by the classic street food flavors of elote (Mexican street corn), this creamy and hearty chowder is loaded with sweet corn, smoky spices, and a hint of zesty lime. Whether you’re making it for a weeknight dinner or meal-prepping for the colder months, this soup is guaranteed to be a hit.

Why You’ll Love This Mexican Elote Corn Chowder

This corn chowder is not only delicious but also incredibly versatile. Here are a few reasons why you’ll fall in love with it:

• Bold Mexican Flavors: With ingredients like cotija cheese, smoked paprika, and a touch of chili powder, every bite is packed with authentic street corn taste.
• Creamy Yet Light: The balance of cream and broth keeps this soup indulgent without being too heavy.
• Easy to Make Ahead: Perfect for meal prep and freezer-friendly!

Tips for Freezing Mexican Elote Corn Chowder

Want to enjoy this delicious soup later? Here’s how you can store it properly to maintain its flavor and texture:

1. Cool It Down Completely
   • Allow the chowder to cool to room temperature before freezing. This helps prevent ice crystals from forming and keeps the texture creamy when reheated.
2. Use Airtight Containers
   • Portion the soup into airtight containers or freezer-safe resealable bags. Leave about an inch of space at the top to allow for expansion.
3. Label and Date
   • Always label your containers with the date so you can keep track of how long it’s been stored. Mexican Elote Corn Chowder stays fresh in the freezer for up to 3 months.
4. Thawing and Reheating Tips
   • To reheat, thaw the soup overnight in the fridge and warm it on the stovetop over medium heat, stirring occasionally. If the soup seems too thick, add a splash of broth or milk to adjust the consistency.

How to Serve Your Mexican Elote Corn Chowder

Once you’ve defrosted and reheated your chowder, take it up a notch with these toppings:

• Crumbled cotija cheese
• A squeeze of fresh lime juice
• Chopped cilantro
• Crunchy tortilla strips
• A drizzle of Mexican crema or sour cream

Mexican Elote Corn Chowder is a must-try for anyone who loves bold, comforting flavors. Whether you’re serving it fresh or pulling it from the freezer for a quick meal, following these storage tips will ensure your soup stays just as delicious as the day you made it.

SHOP MY KITCHEN

Elote Corn Chowder

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• Author: Sweta Patel
• Total Time: 30
• Yield: 4 1x

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Ingredients

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• 2 tbsp butter
• 1 small onion – diced
• 1 poblano pepper – diced
• 1 large potato – diced
• 2–3 cloves garlic – minced
• 2 cups frozen or fresh corn
• 2 cups veggie broth
• 1 cup milk
• 1 tsp each: garlic + onion powder, smoked paprika, salt, sugar and oregano
• 1 bay leaf

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Instructions

1. In a dutch oven melt butter over medium heat. Sauté onions, poblano peppers for 2-3 minutes.
2. Add the potatoes and minced garlic. Sauté for 1-2 mins and continue to add in the frozen corn along with veggie broth and milk.
3. Add all the seasonings, bay leaf and give it one good stir. Cover with a lid and simmer on med/low heat for 15 mins.
4. Remove 1/2 cup of the soup and blend with an immersion blender, add it back into the pot and stir everything together.
5. Serve with a garnish of freshy chopped cilantro, jalapeños and Cojita cheese. Enjoy!

Notes

• For additional protein, you can add shredded chicken or white navy beans to this soup.

• Prep Time: 10
• Cook Time: 20
• Category: Soup

Keywords: soup, mexican, elote, corn