This creamy street corn chowder has just the right kick to it. The jalapeño, seasonings, cotija and lime give this corn chowder a delicious twist.
Corn chowder is the perfect summer soup. It’s a great way to use up fresh corn on the cobb. It’s comforting and indulgent. But, also fresh and filled with summer flavors. This one is street corn inspired to give it a little spicy twist. It’s loaded with jalapeño, chili powder, ground cumin, smoked paprika, cayenne, and cheddar cheese. Then it’s topped with cotija cheese and lime which makes it all come together nicely.
This recipe makes quite a bit so it’s perfect for serving a group. It also makes great leftovers. I love making a big batch of this street corn chowder for dinner then having it for lunch for a few days after. All you have to do is re-heat. Also, reserve some toppings for the leftovers so you get the full experience!
Other soup recipes you will love:
- Slow-cooker creamy chicken tortilla soup
- Creamy harissa tomato soup
- Healthy and spicy egg roll soup
- Thai chicken soup
I hope you enjoy this street corn chowder! It’s the perfect end of the summer soup recipe.Print
2 tbsp salted butter
1 small yellow onion, chopped
2 small jalapeños, seeds removed and diced
3 cloves garlic, minced
2 tsp chili powder
1 & 1/2 tsp ground cumin
1/2 tsp smoked paprika
pinch of cayenne
1 & 1/2 tsp salt, or to taste
1/4 tsp ground black pepper
5 & 1/2 cup corn kernels, fresh is recommended but if using canned drain them first
4 cups chicken stock
1 cup heavy whipping cream
1 cup shredded cheddar cheese
Juice of 1/2 a lime
crumbled cotija cheese for topping
sliced jalapeño for topping, optional
In a large soup pot over medium heat, melt the butter.
add onion and jalapeño and cook for 5 minutes, stirring occasionally.
Add garlic and cook until fragrant, about 40 seconds. Quickly mix in the chili powder, ground cumin, smoked paprika, cayenne, salt and pepper. Mix with the onions, peppers and garlic.
Add the corn and chicken stock. Bring to a boil then reduce heat and let simmer for 15-20 minutes.
Transfer half of the soup to a blender. Blend until smooth. You can also use an immersion blender to blend half the soup in the pot. However, this changes the texture a bit I’ve noticed. Blending half in a blender gives the perfect puree to whole kernel ratio.
Transfer the blended soup back to the pot. Stir in the cream and cheddar cheese. Let simmer on low until melted and creamy. Squeeze in the lime.
Taste and adjust seasonings if necessary.
Ladle into bowls and top with crumbled cotija and sliced jalapeño if desired.