Description
This hearty Tex-Mex corn chowder features a creamy base, sweet corn, smoky spices, and vibrant toppings for a comforting, flavor-packed dinner soup. It’s easy to customize, quick to prepare, and perfect for chilly nights or busy weeknights.
Ingredients
Scale
- 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
Instructions
- Dice onion, bell pepper, jalapeño (remove seeds for mild), and potatoes. Mince garlic.
- Heat olive oil or butter in a large pot over medium heat. Add onion, bell pepper, and jalapeño; sauté until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
- Add potatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to coat.
- Sprinkle flour over vegetables and cook, stirring often, for 2 minutes.
- Slowly add broth, scraping up any browned bits. Bring to a gentle boil.
- Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 12-15 minutes.
- Stir in milk or half-and-half, creamed corn, and corn kernels. Simmer uncovered for 8-10 minutes. If chowder gets too thick, add a splash of broth.
- Use an immersion blender to puree about one-third of the soup in the pot, or transfer 2 cups to a blender, puree, and return to pot (optional for creaminess).
- Stir in black beans, shredded chicken (if using), and crumbled bacon (if using). Simmer 3-5 minutes to heat through.
- Taste and adjust seasoning with more salt, pepper, or chili powder as needed. Thin with broth or milk if desired.
- Ladle into bowls and top with cheese, sour cream, avocado, cilantro, green onions, tortilla strips, and a squeeze of lime.
Notes
For gluten-free, use cornstarch instead of flour. For dairy-free, use unsweetened oat milk and skip cheese. Only blend about a third of the chowder for best texture. Adjust spice level by adding or omitting jalapeño seeds or chipotle. Chowder tastes even better the next day. Top generously with fresh toppings for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Tex-Mex
Nutrition
- Serving Size: About 1 1/2 cups (360ml) per serving
- Calories: 320
- Sugar: 8
- Sodium: 800
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 5
- Protein: 10
Keywords: corn chowder, Tex-Mex soup, hearty dinner, easy soup, comfort food, gluten-free option, vegetarian option, creamy chowder, family meal, loaded soup