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Creamy, Quick Stovetop Mexican Street Corn Soup (Elote Chowder)

Close-up of a rich, orange Mexican street corn soup topped with crumbled white cheese, fresh cilantro, and chili powder.
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You can make this creamy, flavorful Mexican Street Corn Soup that tastes just like Elote tonight. This quick recipe captures authentic Mexican flavor and brings that bold, zesty taste to your table fast.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced (optional, for heat)
  • 4 cups low-sodium chicken broth
  • 2 (15 ounce) cans sweet corn, drained, or 3 cups frozen corn kernels
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup crumbled Cotija cheese, plus more for topping
  • 1/4 cup fresh lime juice (about 2 limes)
  • Salt and black pepper to taste
  • For Serving: Fresh cilantro, lime wedges, tortilla strips

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and jalapeño (if using) to the pot. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth, add both cans of corn, the Ro-Tel, chili powder, cumin, and smoked paprika. Stir everything together.
  4. Bring the soup to a simmer. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to combine.
  5. Remove the pot from the heat. Stir in the heavy cream, Cotija cheese, and fresh lime juice until the cheese is mostly melted and the soup is creamy.
  6. Taste the soup and season with salt and black pepper as needed.
  7. Ladle the Mexican Street Corn Soup into bowls. Top each serving with extra crumbled Cotija cheese, chopped fresh cilantro, and serve with lime wedges on the side.

Notes

  • For a thicker texture, remove about 1 cup of the soup mixture before adding the cream, blend it until smooth, and stir it back into the pot.
  • You can add 1 cup of shredded cooked chicken to make this a heartier meal.
  • To make this dairy-free friendly, substitute the heavy cream with full-fat coconut milk and use a dairy-free Parmesan alternative or nutritional yeast instead of Cotija cheese.
  • For a gluten-free option, confirm all your broth and spice ingredients are certified gluten-free.

Nutrition

Find it online: https://yumdrizzle.com/mexican-street-corn-soup-elote-chowder-recipe/