Mexican Street Corn Chicken Chowder
A flavorful, creamy chowder with corn, ground chicken, and a mix of spices like chili powder, paprika, and cumin. Topped with cilantro, sour cream, and lime juice, it's a comforting dish that's rich and full of heat.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 3 to 4 jalapeño peppers seeds removed and diced
- 6 to 8 ears corn on the cob kernels cut from cob
- Kosher salt and pepper to taste
- 6 to 8 cloves garlic minced
- 2 pounds ground chicken
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon cumin
- 4 cups chicken broth
- 3/4 cup beer optional
- 1 tablespoon chicken base like Better Than Bouillon
- A few dashes hot sauce of choice
- 1 cup sour cream
- 1 cup chopped cilantro
- 3 tablespoons lime juice
- Optional toppings: cilantro crumbled cotija cheese, chili powder, lime wedges
Instructions
- Heat oil in a large pot over medium heat.
- Sauté onion, jalapeños, corn, salt, and pepper for 7–9 minutes.
- Add garlic, ground chicken, chili powder, paprika, cumin, more salt and pepper.
- Cook 7–9 minutes, breaking up meat.
- Add broth, beer (if using), and chicken base.
- Bring to boil, then simmer 25–30 minutes.
- See full steps with tips & photos → https://wimpysdiner.net/mexican-street-corn-chicken-chowder/
Notes
- Make Ahead: This chowder can be made in advance and stored in the fridge for up to 3 days.
- Beer Substitute: If you prefer not to use beer, replace it with extra chicken broth or water.
- Spice Level: Adjust the amount of jalapeños and hot sauce to control the heat.