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side view of Creamy Elote Soup in a bowl with lime slices
Olga

Creamy Elote Chowder: Mexican Street Corn Soup

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Creamy Mexican street corn soup (elote chowder) made with sweet corn, elote spices, and a rich touch of cream. It’s warm, comforting, and delicious.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 5 people
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Calories: 626
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Creamy Soup
  • 2 tbsp Pastured Butter unsalted
  • 1 medium Onions finely diced
  • 3 cloves Fresh Garlic minced
  • 1 Poblano Pepper deseeded and diced
  • 3 Small Campari or Vine-Ripened Tomatoes diced 1/4 inch or blended
  • 1½ 16 oz. bags Frozen Yellow Sweet Corn or fresh sweet corn – defrosted 16oz frozen sweet corn bags or 6-8 ears
  • 32 oz Low-Sodium Chicken or Vegetable Stock
  • 2-3 small Baby Potatoes (waxy) peeled and diced—¼ inch
  • 1 cup Whole Milk
  • 1 cup Heavy Cream or Mexican Crema – for a dairy free version swap with coconut milk
  • 1 lb Queso Fresco or Cotija Cheese
Spice and Seasoning
  • ¼ tsp Smoked Paprika optional, for a hint of smokiness
  • 1 tsp Cumin Powder
  • ½ tsp Chile Powder
  • 2 Bay Leaves
  • Salt to taste
  • Pepper to taste
Garnish
  • ¼ cup Cotija Cheese
  • ¼ cup Cilantro chopped
  • 1 whole Lime

Equipment

  • 1 Enameled Dutch Oven
  • 1 Wooden Spoon
  • 1 Cutting Board
  • 1 Chef's Knife

Method
 

  1. First, heat the enameled Dutch oven over moderately low heat. Add the butter and diced onions, stirring until softened, for about 7-10 minutes.
  2. Add the diced deseeded and chopped poblano peppers and stir for 2 minutes. Then, add the diced, or pureed tomatoes, stir for 4 minutes, and add a pinch of salt and spices.
  3. Then, add the corn kernels to the pot and cook until tender.
  4. Then, pour in the chicken broth (or veggie broth), bay leaves, and diced potatoes. Lower the heat to low and simmer for 10-15 minutes, allowing the flavors to mix well.
  5. Blend 1½ cups of cooked corn, heavy cream, and milk using an immersion or regular blender. Leave some corn kernels for texture.
  6. Stir in the blended corn and heavy cream mixture, minced garlic, cheese, salt, and pepper.
    Taste and adjust the seasonings to get the flavors just right.
  7. Finally, pour the creamy soup into bowls. Top it with cotija cheese or queso fresco, cilantro, and a squeeze of lime juice.
    Add a dollop of sour cream, optional.

Nutrition

Calories: 626kcalCarbohydrates: 50gProtein: 20gFat: 50gSaturated Fat: 10gFiber: 8gSugar: 10g

Notes

Potatoes: I use waxy baby potatoes for this recipe because they're creamy and firm, and I love how they hold up their consistency. However, you can use Yukon Gold potatoes instead. Yukon Gold potatoes are starchier and creamy. For a starchier potato, use a russet potato.
Corn: This recipe can use frozen or fresh sweet corn.

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