Loaded Tex-Mex Corn Chowder Recipe – Easy Hearty Dinner Soup

Name: Loaded Tex-Mex Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 2 tbsp olive oil or butter; 1 large yellow onion, diced (about 1 cup); 1 medium red bell pepper, diced (about 1 cup); 1 small jalapeño, seeded and minced; 3 garlic cloves, minced; 2 medium russet potatoes, peeled and diced (about 2 cups); 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 1/2 tsp salt, plus more to taste; 1/2 tsp black pepper; 2 tbsp all-purpose flour (or cornstarch for gluten-free); 4 cups low-sodium chicken or vegetable broth; 1 cup whole milk or half-and-half (or unsweetened oat milk for dairy-free); 1 can (15 oz) creamed corn; 2 cups frozen or fresh corn kernels; 4 strips cooked bacon, crumbled (optional); 1 cup shredded rotisserie chicken (optional); 1 can (15 oz) black beans, drained and rinsed; Shredded cheddar or pepper jack cheese, for topping; Fresh cilantro, chopped, for topping; Sour cream or Greek yogurt, for topping; Avocado, diced, for topping; Green onions, sliced, for topping; Crispy tortilla strips or crushed tortilla chips, for topping; Lime wedges, for serving

Posted on September 11, 2025

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The first time I tasted loaded Tex-Mex corn chowder, I was instantly hooked. The creamy base, sweet corn, smoky spices, and pops of fresh toppings made every spoonful a little fiesta. Let’s face it—when you’re craving comfort, soup is a classic. But this bowl? It packs more flavor, texture, and heartiness than anything I’d ever ladled out before. Honestly, it’s my go-to on chilly nights or when I want something satisfying but not fussy. If you love bold flavors and chunky, scoopable soups, you’re in for a treat with this loaded Tex-Mex corn chowder recipe.

I first whipped up this chowder on a rainy Sunday, inspired by leftover roasted corn and a half jar of salsa sitting in the fridge. I’ve tweaked the recipe at least a dozen times since then—sometimes tossing in shredded chicken, other times sneaking in extra veggies. Every time, it’s a hit with my family (even my picky eater!). There’s just something magical about the way corn’s sweetness balances out the smoky chili powder, and when you pile on toppings like avocado, cilantro, and crunchy tortilla strips? It’s downright irresistible.

This loaded Tex-Mex corn chowder isn’t just delicious—it’s also practical. You can make it with pantry staples, customize it for dietary needs, and prep it ahead for busy weeknights. Plus, it’s one of those recipes that tastes even better the next day. If you’re looking for a cozy, hearty dinner soup that’s easy yet impressive, this Tex-Mex corn chowder is your new best friend. I promise, you’ll want to make it again and again!

Why You’ll Love This Recipe

Quick & Easy: Ready in under 45 minutes, so you can have a hearty meal on the table fast—even on hectic nights.
Simple Ingredients: Most of what you need is already in your pantry or freezer. No special shopping trips, just straightforward goodness.
Perfect for Any Occasion: Whether it’s a casual weeknight dinner, weekend gathering, or cozy lunch, this chowder fits the bill. I’ve even served it on game day with rave reviews.
Crowd-Pleaser: Seriously, everyone loves it—kids, adults, and even skeptical veggie fans. There’s something for everyone in every bite.
Unbelievably Delicious: Creamy, chunky, and loaded with Tex-Mex flavor, this isn’t your average corn soup. The toppings take it over the top!

What sets this loaded Tex-Mex corn chowder apart from other corn soups? For starters, I blend a portion of the corn right into the broth for extra creaminess, then leave plenty whole for crunch. The Tex-Mex spices—chili powder, cumin, smoked paprika—give it a warm, satisfying complexity. And the toppings? Don’t skip them! A sprinkle of cheese, dollop of sour cream, and handful of tortilla strips turn this soup into a full experience.

I’ve tested this recipe every which way: stovetop, slow cooker, vegetarian, and loaded with chicken. It’s always reliable, always comforting. There’s no fussing with fancy ingredients or complicated steps. Just honest, delicious food that warms you up from the inside out. If you want a dinner soup that delivers comfort, flavor, and flexibility, you’ll love this loaded Tex-Mex corn chowder as much as I do.

What Ingredients You Will Need

This loaded Tex-Mex corn chowder pulls together vibrant flavors and textures with easy, wholesome ingredients. Most are pantry staples or fridge regulars—so you won’t have to scramble for anything exotic. Here’s what you’ll need:

For the Chowder Base:
- Olive oil or butter (2 tbsp / 28g) – Adds richness and helps sauté veggies
- Yellow onion (1 large, diced / about 1 cup / 150g) – Sweet base flavor
- Red bell pepper (1 medium, diced / 1 cup / 150g) – Color and crunch
- Jalapeño (1, seeded and minced / 1 small / 20g) – For a little kick (leave seeds in for extra heat)
- Garlic cloves (3, minced / 15g) – Boosts savory flavor
- Russet potatoes (2 medium, peeled and diced / about 2 cups / 300g) – Hearty texture
For the Tex-Mex Flavor:
- Chili powder (2 tsp / 5g)
- Ground cumin (1 tsp / 2g)
- Smoked paprika (1 tsp / 2g) – Adds depth
- Salt (1 ½ tsp / 7g), plus more to taste
- Black pepper (½ tsp / 2g)
For Creaminess & Body:
- All-purpose flour (2 tbsp / 16g) – Helps thicken
- Low-sodium chicken or vegetable broth (4 cups / 950ml)
- Whole milk or half-and-half (1 cup / 240ml) – Swap for non-dairy if needed
- Creamed corn (1 can / 15 oz / 425g) – Boosts sweetness and texture
- Frozen or fresh corn kernels (2 cups / 320g) – Sweet crunch
For Extra Heartiness:
- Cooked bacon, crumbled (4 strips / 40g) – Optional, but so tasty
- Shredded rotisserie chicken (1 cup / 140g) – Optional for protein (skip for vegetarian)
- Black beans (1 can / 15 oz / 425g, drained and rinsed) – Fiber and heft
For Toppings:
- Shredded cheddar or pepper jack cheese
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Avocado, diced
- Green onions, sliced
- Crispy tortilla strips or crushed tortilla chips
- Lime wedges

Ingredient Tips: If you need this chowder gluten-free, use cornstarch instead of flour. For a dairy-free option, swap in unsweetened oat milk and skip the cheese—add extra avocado for creaminess. I personally love Trader Joe’s frozen roasted corn for that hint of smokiness, but regular frozen corn works great too. When corn’s in season, fresh-off-the-cob is unbeatable. If you’re out of black beans, pinto beans work just fine. Don’t be afraid to experiment if you’re missing something—this recipe’s forgiving!

Equipment Needed

Large heavy-bottomed pot or Dutch oven: Keeps the chowder from sticking or burning. I’ve made this in both stainless and enameled cast iron—both work, but cast iron gives a touch more flavor.
Sharp chef’s knife and cutting board: For all those veggies! A good knife makes chopping quick and safe.
Wooden spoon or spatula: Easier for stirring and scraping up bits from the bottom.
Measuring cups and spoons: Precision helps with seasoning and thickening.
Blender or immersion blender: Optional, but blending a portion of the chowder creates a super creamy texture. I prefer a stick blender for less mess, but a regular blender works in batches.
Ladle: For serving big, hearty portions.

If you don’t have a Dutch oven, use any large soup pot with a thick bottom—just watch for hot spots. Honestly, the stick blender is a game-changer for creamy soups, but a potato masher works in a pinch. For cleanup, soak your pot right after serving (that cheesy chowder loves to stick!). If you’re on a budget, the basic tools do just fine—no fancy gadgets required.

Preparation Method

Prep the veggies: Dice 1 large yellow onion, 1 red bell pepper, 1 jalapeño (remove seeds for mild, keep them for heat), and 2 medium russet potatoes. Mince 3 garlic cloves. (Prep time: 10 minutes)
Sauté the aromatics: In your large pot, heat 2 tbsp (28g) olive oil or butter over medium heat. Add onion, bell pepper, and jalapeño. Cook until softened and fragrant, about 5 minutes. Stir in garlic and cook 1 minute more.
Add the potatoes and seasonings: Toss in diced potatoes, 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 ½ tsp salt, and ½ tsp black pepper. Stir well to coat the veggies in spices.
Sprinkle in flour: Stir 2 tbsp (16g) flour over the vegetables and cook 2 minutes, stirring often. This helps thicken the chowder later.
Pour in broth: Slowly add 4 cups (950ml) low-sodium chicken or vegetable broth, scraping up any browned bits from the bottom. Bring mixture to a gentle boil.
Simmer: Reduce heat to medium-low. Cover and cook until potatoes are tender, about 12-15 minutes. (Test with a fork—they should break apart easily.)
Add corn and cream: Stir in 1 cup (240ml) milk or half-and-half, 1 can (15 oz / 425g) creamed corn, and 2 cups (320g) frozen or fresh corn kernels. Simmer uncovered for 8-10 minutes. The chowder will start to thicken—if it gets too thick, splash in a little extra broth.
Blend for creaminess: Use an immersion blender to puree about one-third of the soup right in the pot. Or, transfer 2 cups (480ml) to a blender, purée, then pour back in. (This step is optional, but gives a velvety texture.)
Add extras: Stir in 1 can (15 oz / 425g) black beans, 1 cup (140g) shredded rotisserie chicken (if using), and 4 strips (40g) crumbled cooked bacon (if using). Simmer 3-5 minutes to heat through.
Taste & adjust: Add more salt, pepper, or chili powder if needed. If the chowder is too thick, thin it with a splash of broth or milk.
Serve: Ladle into bowls. Top with shredded cheese, sour cream, avocado, cilantro, green onions, tortilla strips, and a squeeze of lime. (Total cook time: 35-40 minutes)

Troubleshooting Tips: If your chowder is too thin, simmer uncovered a few more minutes. If too thick, add more broth. Chowder scorched on the bottom? Don’t scrape it—just transfer to another pot and continue. Potatoes not cooking through? Cut smaller next time or pre-boil. I’ve found that blending just a portion—not all—gives the best balance of creamy and chunky.

Efficiency Tips: Chop veggies while the bacon cooks, if using. If prepping ahead, you can sauté aromatics and store in the fridge overnight—just add broth and continue when ready to cook.

Cooking Tips & Techniques

Making loaded Tex-Mex corn chowder is pretty simple, but a few tricks make it even better. Here’s what I’ve learned the hard way (so you don’t have to!):

Layer Flavors: Sauté aromatics until they’re just starting to caramelize—this deepens the soup’s flavor. Don’t rush this step!
Don’t Overblend: Only puree about a third of the chowder. If you blend it all, you’ll lose that satisfying chunkiness. I once went overboard and ended up with corn porridge—lesson learned!
Watch Your Heat: If the chowder boils too hard, milk can split and potatoes may get mushy. Keep it at a gentle simmer.
Season Gradually: Add salt in layers—first with the veggies, then adjust at the end. This stops the chowder from getting too salty.
Multitasking: Cook bacon and prep toppings while the soup simmers. If you’re adding chicken, shred it while the potatoes cook.
Consistency: Flour helps thicken, but if you want a lighter chowder, use less or try cornstarch instead (mixed with cold milk before adding).
Don’t skip the toppings! The fresh stuff—cilantro, avocado, lime—really wakes up the flavors. Once, I forgot to add lime and everyone said the soup was missing “something.” Trust me, it matters.

Common mistake? Rushing the potato cook time. If you bite into a hard chunk, the chowder’s not ready. Patience pays off here. Another tip: if your chowder’s too spicy, stir in extra milk or a dollop of sour cream. It’s an easy fix for heat overload. And if you ever end up with leftovers, the flavors get even better overnight—no kidding!

Variations & Adaptations

Loaded Tex-Mex corn chowder is a recipe built for customization. Here are a few ways to make it your own:

Vegetarian/Vegan: Skip the bacon and chicken, use vegetable broth, and swap dairy milk for unsweetened almond or oat milk. Add extra beans or diced zucchini for bulk.
Gluten-Free: Use cornstarch instead of flour for thickening. Just mix 2 tbsp (16g) cornstarch with cold milk before adding.
Low-Carb: Swap out potatoes for cauliflower florets. The chowder stays creamy and hearty, but with fewer carbs.
Spicy & Smoky: Add chipotle powder or diced chipotle in adobo for a smokier kick. (I tried this once and wow, it’s intense!)
Summer Fresh: Use fresh corn cut off the cob and add diced tomatoes when they’re in season—makes it extra sweet and juicy.
Cheesy Twist: Stir in a handful of pepper jack or smoked gouda at the end for a richer, meltier finish.

For allergies, use dairy-free cheese and yogurt, and gluten-free thickener. If you want more protein, toss in cooked chorizo or swap beans for chickpeas. My personal favorite variation? Roasted poblano peppers instead of jalapeño for a subtle smoky flavor. Feel free to mix and match—this chowder is super forgiving!

Serving & Storage Suggestions

This loaded Tex-Mex corn chowder shines when served piping hot, piled high with all the toppings. I usually ladle it into wide bowls, then set out a toppings bar—shredded cheese, sour cream, avocado, cilantro, and lime wedges. You can get creative with crispy tortilla strips, crushed chips, or even a sprinkle of cotija cheese.

Pair your chowder with warm cornbread, cheesy quesadillas, or a simple green salad for a full meal. If you want a cozy drink pairing, try a tangy lime agua fresca or a light Mexican beer. Honestly, it’s hearty enough to stand alone, but sides make it festive for gatherings.

Leftovers keep well in the fridge for 3-4 days. Store in an airtight container, and reheat gently on the stovetop or in the microwave (add a splash of broth or milk if it thickens too much). For longer storage, freeze in individual portions for up to 2 months—just thaw overnight and heat until steaming. The flavors mellow and deepen over time, so it’s even better the next day!

Nutritional Information & Benefits

Per serving (about 1 ½ cups / 360ml): Estimated 320 calories, 10g protein, 10g fat, 45g carbs, 5g fiber. High in vitamin C (thanks to bell pepper and corn), plus potassium and antioxidants from potatoes and beans.

Corn provides natural sweetness and fiber, while black beans add plant protein and extra nutrients. If you use low-fat milk and skip the bacon, it’s pretty light—great for anyone watching calories. Gluten-free and dairy-free versions are easy to adapt.

Potential allergens: Dairy (milk, cheese, sour cream), gluten (flour—substitute as needed), and corn. For wellness, I love how this chowder fits into my meal prep routine—it’s filling, energizing, and never feels heavy. Plus, it sneaks in veggies and fiber for family meals!

Conclusion

Loaded Tex-Mex corn chowder is one of those recipes that brings comfort and excitement together in a single bowl. It’s cozy, hearty, and packed with flavor—perfect for feeding a crowd or enjoying solo on a chilly night. I love how easy it is to customize, whether you’re cooking for picky eaters, vegetarians, or spice lovers.

Honestly, this chowder has become a staple in my kitchen, and I hope it finds a place in yours too. Don’t be afraid to make it your own—add toppings, tweak spices, or swap ingredients to suit your taste. If you give it a try, I’d love to hear what you think! Drop a comment below with your favorite variation or tag your photos so we can all drool together.

Warm, flavorful soup is always a good idea—so go grab your pot and let’s get cooking. You won’t regret a single spoonful!

FAQs About Loaded Tex-Mex Corn Chowder

Can I make this corn chowder vegetarian?

Absolutely! Just use vegetable broth, and skip the bacon and chicken. Add extra beans or veggies for more bulk.

What’s the best way to thicken chowder without flour?

Cornstarch works great—mix 2 tbsp with cold milk, then stir into the soup near the end of cooking for a creamy finish.

Can I freeze Tex-Mex corn chowder?

Yes! Portion into airtight containers, cool completely, and freeze for up to 2 months. Thaw overnight and reheat gently.

How spicy is this recipe?

It’s got a mild kick from jalapeño and chili powder, but you can adjust the heat by adding more or less. For extra spice, leave jalapeño seeds in or add chipotle.

What toppings go best with this chowder?

Cheese, sour cream, avocado, cilantro, green onions, lime, and crunchy tortilla strips are my favorites. Mix and match for your perfect bowl!