8 mexican corn chowder recipes

Mexican-style corn and shrimp chowder simmers sweet corn, bell pepper, and shrimp into a melted cheddar cheese broth. A 35-minute pantry-friendly Tex-Mex chowder.

Cajun corn chowder with Mexicorn, frozen corn, skim milk, and chicken broth seasoned with cayenne, paprika, and celery seed. A spiced creamy corn soup that improves with resting.

Grilled sweet potatoes, corn, and poblano peppers meet wild rice in this smoky vegetable chowder brightened with lime and fresh thyme. Grill or roast for depth.

This colorful version of corn chowder features a medley of spices and fills the kitchen with aroma.

Silky pureed corn chowder loaded with lump crab, roasted poblano peppers, and smoky chipotle. Rich, creamy, and layered with Southwestern heat that builds with every spoonful.

Hearty meatball chowder with walnut-sized beef meatballs, potatoes, carrots, rice, and Mexicorn in a tomato-beef broth. A big-batch soup that feeds a crowd.

Loaded Southwestern corn and cheese chowder with sweet potatoes, bacon, beer, green chiles, and melted Monterey Jack. Thick, creamy, and ready in 45 minutes.

Sopa de elote, a Mexican corn chowder with chili powder, cumin, sweet peppers, and milk in a chicken broth base. A light, warming bowl ready in under 30 minutes.