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Mexican Corn Chowder

4-6 servings

This Mexican Corn Chowder really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make this chowder year-round.

Fresh corn offers the best flavor here, but you can use frozen corn if that is what is available. Pureeing some of the corn kernels to stir into the simmering soup helps thicken it while deepening the corn flavor.

The addition of the Roasted Poblano pepper enhances the corn flavor creating a canvas with your chowder for you to add your favorite toppings and meats like chicken, bacon, shrimp etc.


2 tablespoons butter

4 scallions, white bulbs and green tops chopped and reserved separately

1 red bell pepper, chopped

2 ribs celery, chopped

¼ cup of flour

1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch dice

4 cups fresh corn kernels (cut from about 8 ears)

1 Poblano pepper, roasted seeded and chopped

1 bay leaf

1 quart canned low-sodium chicken broth or homemade stock

2 teaspoons salt

2 cups milk (Almond or Oat Milk can also be used)

1/4 teaspoon fresh-ground black pepper

Shrimp, chicken, herbs, sour cream, for serving (optional)


In a large saucepan, melt butter over moderately low heat. Add scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until vegetables start to soften, about 10 minutes, sprinkle the flour over the mix and incorporate well, cook a few more minutes.

Stir in potatoes, Poblano peppers, half of the corn (2cups), bay leaf, broth, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.

In a blender or food processor, puree remaining 2 cups corn with the milk.

Stir puree into soup along with black pepper. Simmer until soup thickens slightly in warm heat, 5 to 10 minutes. (Do Not Boil)

Remove Bay leaf. Stir in scallion greens. Top each serving with your toppings if using.

Enjoy the summer flavors!


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