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Mexican Street Corn and Chicken Chowder

This Mexican Street Corn (aka Elote!) and Chicken Chowder is the absolute BEST! Loaded with juicy corn, tender chicken and tons of veggies - this creamy soup is a major crowd pleaser and will warm you up on a chilly night!

Course Main Course, Soup
Cuisine American, Mexican
Keyword chicken and corn chowder, elote, mexican street corn chowder, mexican street corn tacos
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Author Haylie


  • 1.5 lbs chicken breast, diced into bite size pieces
  • 2 tbsp avocado oil (or olive oil)
  • 3 tbsp butter
  • 1 medium red onion, diced (about 1 cup worth)
  • 1 green bell pepper, diced (about 1/2-1 cup)
  • 1 small jalapeno, de-seeded
  • 4 cups fresh (or canned and drained!) corn
  • 4 oz can diced green chiles
  • 3 large cloves garlic, minced
  • 4 cups chicken broth
  • 1/4 cup all purpose flour
  • 1 cup half and half
  • 1 tsp garlic powder
  • 1.5 tsp tajin (chili lime seasoning)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • salt to taste
  • 1/2 cup sour cream
  • 1/2 cup cotija cheese


  1. Begin by dicing the chicken into bite size pieces. Add 2 tbsp of avocado oil to a large pot or dutch oven and heat on medium heat. Once hot, add in the chicken with a large pinch of salt to season.

  2. While chicken is cooking, dice the red onion, bell pepper, jalapeno (make sure to de-seed it!) and mince the garlic. If you're using fresh corn, slice it off the cob.

  3. Cook chicken for 5-7 minutes, or until done and then remove from pot onto a plate and set aside for now.

  4. Add 3 tbsp butter to the large pot and let it melt. Once hot (about medium heat), add in red onion, diced bell pepper, and jalapeno. Cook for 3-4 minutes or until fragrant. Add garlic and cook for 30 seconds to 1 minute.   

  5. Add flour to the cooked veggies and stir - cook for 2 minutes or so. To this mixture, add in the chicken broth and mix until combined. 

  6. Add in the corn (if you're using canned, remember to drain the corn!), diced chicken, and can of diced green chiles. Mix to combine.

  7. Add in the tajin seasoning, garlic powder, chili powder, cumin, paprika and a pinch of salt. Mix to combine.

  8. Add in half and half and bring to a LOW boil (don't let it get to a rolling boil) and then turn down heat and let simmer on low heat for 15 minutes, uncovered, stirring occasionally.

  9. When the 15 minutes is up, add in 1/2 cup of sour cream as well as 1/2 cup of cotija cheese and stir. Taste and add salt if neccessary. Let warm for 1-2 minutes.

  10. Serve and garnish with more diced onion, fresh corn, extra tajin seasoning and lime juice! Enjoy! Keep leftovers in tupperware in the fridge for 2-3 days.