Mexican Street Corn Chowder with Smoky Paprika Chipotle

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Inspired by our Mexican Street Corn recipe, we wanted to enjoy this same depth of flavor, sweetness and creamy texture, but in a bowl. This chowder-like soup is bursting with a smoky chipotle flavor accented with lime, cojita cheese and cilatntro. 


8 ears of corn shucked (3 1/2 pounds)
4 tablespoons unsalted butter
1 sweet onion, finely chopped
1 rib of celery, finely chopped
1 poblano pepper, seeded, and finely chopped
4 cloves garlic, minced
1 bay leaf
4 1/2 cups milk
1 cup heavy cream
3 medium yellow potatoes, peeled and cut into 1/2 inch pieces
Kosher Salt
1/3 cup fresh cilantro, chopped
1/2 sour cream
1/2 cup cojita cheese, crumbled
1 lime, cut into wedges

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
30-35 minutes
Total Time: 
45 minutes
Serving size: 


1. If using corn on the cob, grill corn until slightly charred, about 10 minutes. When cool enough to handle, cut the corn from the cobs. Reserve 4 cobs for simmering in the soup.
2. In a large pot over medium heat add the butter and cook until the foam subsides, about 4 minutes. Stir in the onion, celery, poblano pepper, garlic, bay leaf and Smoky Paprika Chipotle seasoning. Cover for 6-8 minutes or until the onion is soft and translucent.
3. Add in the corn, reserved cobs, milk, cream, and potatoes. Bring to a boil, then cover and simmer until the potatoes are fork tender, about 20 minutes.
4. Discard the bay leaf and corn cobs.
5. Transfer 1½ cups of the soup to a blender and purée until smooth. Stir the puréed soup back into the pot to thicken. Season with salt and pepper to taste.
6. Serve with cilantro, sour cream, cotija cheese, and lime wedges.


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Recipe Tip:
If using frozen corn opt for a combination of yellow and white, or bicolor corn for maximum flavor.