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Mexican Corn Chowder

Mexican Corn Chowder


"This chowder is so easy to make and everyone just loves it. The garnishes are what really make it. Try chopped tomatoes, shredded Jack cheese, cubed avocado, parsley, tortilla chips, salsa, Cheddar cheese -- the choice is up to you. Enjoy!"
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1 h servings 290 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large saucepan over medium heat, melt butter. Cook celery, onion and carrot in butter until onion begins to soften. Stir in garlic, oregano, salt and pepper and cook 2 minutes more. Stir in corn, chicken broth, cooked chicken and chile pepper and let simmer until heated through. Stir in milk and heat gently just before serving.

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Read all reviews 22
  1. 24 Ratings

Most helpful positive review

this is an excellent recipe. the first time i made it i pretty much followed the recipe but the second time i; added 1 t cumin, 1/4 t chipote powder, used no fat 1/2 and 1/2 instead of milk and...

Most helpful critical review

This one didn't work for me. It was bland and the only thing that made it Mexican were the additions for serving.

Most helpful
Most positive
Least positive

this is an excellent recipe. the first time i made it i pretty much followed the recipe but the second time i; added 1 t cumin, 1/4 t chipote powder, used no fat 1/2 and 1/2 instead of milk and...

I made this the night before and the flavor definitely improved after sitting overnight...I used one can of cream corn and a can of whole kernel corn. I added an extra carrot and diced up one m...

This is really simple and really good... my definition of a 5 star recipe. There was another Mexican Corn Chowder recipe on this website that had a lot more reviews but it used half & half and 2...

This was really good, but instead of fresh corn, I did one can of creamed corn and one drained can of kernel corn. I used veggie broth instead of chicken, and celery flakes instead of regular ce...

This is a really great way to use leftover chicken! It's not too hot, so if you like it hot add some hot sauce or cayenne. I used half and half the second time intsead of milk because I had it l...

this is SO good! it works with 1/2 the butter. try adding 1/2 a habanero for spice and top with your own crumbled fried tortillas and lots of cilantro. YUM! (any advice on how to make it thicke...

I really enjoyed this chowder. A good cold weather, rib sticking dish. I added flour to the sauteed veggies once they were softened and used homemade chicken stock to thicken the soup a bit. I ...

My family absolutely loved this recipe. I took other people's advice and used 1 can whole corn kernels and 1 can creamed corn. I also used only 1 cup of milk and traded jalapeno peppers in for...

My favorite corn chowder! I'm addicted! I added a lot more chicken to make it heartier.

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