Smoky Corn and Potato Chowder with Cotija and Pepitas

This creamy chowder brings all the flavors of Mexican street corn (elote) into a hearty bowl of soup. Tender potatoes and sweet corn simmer in a smoky, garlicky broth made with ancho chili powder and a touch of cream sauce base. The result is a rich, comforting chowder that’s both satisfying and quick to make.

Each bowl is finished with crumbled cotija cheese, fresh cilantro and toasted pepitas for a delightful crunch. A squeeze of lime brightens every spoonful, making this the perfect weeknight dinner that feels like a special treat.

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Ingredients

2 unit Veggie Stock ConcentrateView 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 and mince stems. Quarter the lime. Reserve ¼ teaspoon of 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 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 teaspoon 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 teaspoon salt. Bring 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 ancho chili powder, remaining cotija cheese, cilantro leaves, pepitas and a 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. Drain any excess liquid before adding to the pot.

How do I make this chowder vegetarian?

This recipe is already vegetarian as written. For a vegan version, omit the cotija and butter and use a plant-based cream sauce.

Can I make this soup ahead of time?

Yes, the chowder keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if too thick.