Smoky Chicken and Corn Chowder with Cotija and Pepitas

This creamy chowder takes inspiration from Mexican street corn, combining sweet corn, tender chicken and hearty potatoes in a rich, smoky broth. A touch of ancho chili powder adds warmth, while cotija cheese, pepitas and fresh cilantro provide the perfect finishing crunch and tang.

Ready in just 20 minutes, this one-pot meal is ideal for busy weeknights when you crave something comforting and flavorful without spending hours in the kitchen. Serve it with lime wedges for an extra burst of brightness.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Cotija CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice potatoes into ½-inch pieces. Drain corn and pat dry with paper towels. Dice onion into ½-inch pieces. Pick cilantro leaves from stems; mince stems. Quarter lime. Reserve ¼ tsp ancho chili powder in a small bowl for garnish.
2. Place diced potatoes in a medium microwave-safe bowl with 1 tablespoon water. Cover tightly with plastic wrap and microwave until slightly tender, 5-7 minutes. (They will finish cooking in the soup.)
3. Heat a drizzle of oil in a large pot over medium-high heat. Add corn, onion and minced cilantro stems. Cook, stirring occasionally, until onion is softened, 3-4 minutes. Add garlic powder, remaining ancho chili powder, flour, half the Southwest Spice Blend and ¼ tsp sugar. Cook, stirring, until fragrant, about 1 minute.
4. Carefully uncover the bowl of potatoes (steam will escape) and add potatoes to the pot along with stock concentrates, 1½ cups water and ½ tsp salt. Bring soup to a boil, then reduce heat to low and cover. Simmer until soup has thickened, 5-7 minutes. Turn off heat; stir in cream sauce base, half the cotija cheese, 1 tablespoon butter and a squeeze of lime juice. Season with black pepper to taste.
5. Divide soup between bowls. Top with reserved chili powder, remaining cotija cheese, cilantro leaves, pepitas and an extra squeeze of lime juice. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of canned?

Yes, thawed frozen corn works well. Pat it dry before cooking to avoid excess moisture.

What can I substitute for cotija cheese?

Feta cheese is a good substitute, as it has a similar salty and crumbly texture.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.