Mexican Corn Soup

My creamy Mexican corn soup is packed with fresh ingredients like potatoes, sweet corn, onions, veggie broth, and a blend of delicious spices. I love that it is dairy free, low in calories, and ready in 30 minutes as a comforting soup my whole family loves.

I have never been a huge fan of corn soup. While I love the sweetness of fresh corn, I often find corn soups too heavy from all the cream and butter, and a little bland for my taste. My husband loves creamy soups of all kinds, and Mexican corn soup is one of his favorites. Whenever he can choose between a cream based soup and a broth based one, he always goes for the cream based option.

So I decided to remake the traditional creamy corn soup without using any actual cream. I wanted to see if I could create a healthier version that my whole family would enjoy. Instead of cream, I use vegetable broth and potatoes to create that creamy texture, along with warm spices like cumin and chili powder. I finish it with toppings like tomatoes and cilantro to add texture and flavor, and I see it as a great alternative to my carrot potato soup or my vegan tomato soup.

🥘Ingredients

Below are all the wholesome ingredients I like to use to make this creamy, flavorful Mexican corn soup:

Corn: This soup wouldn’t be a creamy corn soup without corn! I use fresh or frozen, and both work great.

Potatoes: Any type of potato works well for creaminess, including russet, Yukon Gold, or even red potatoes.

Spices: I use cumin, chili powder, cayenne, garlic, and black pepper to give the soup a layered flavor.

Broth: Low-sodium vegetable broth is my go-to for the base as it keeps the flavors balanced without being too salty.

Onions: I add onions for extra flavor. They pair perfectly with the garlic and give the soup a savory depth.

🔪 How to Make

Here is the step by step guide on how I make this spicy and creamy Mexican corn soup:

Sautéing the Aromatics: I start by cutting the onion and potato, and trimming the kernels off 5 ears of corn. Then I heat the oil in a large pot over medium heat. Once hot, I add the onion and garlic and sauté for about 5 minutes, until the onion is translucent.

Cooking the Potatoes: Next, I add the potato and vegetable broth to the pot, bring it to a boil, and cook until the potatoes are very soft, which usually takes about 10 minutes.

Adding the Corn: Then I add the fresh corn and cook for a couple more minutes until the corn is tender.

Seasoning the Soup: If the soup looks too thick, I add a little more vegetable broth. Then I stir in all the spices: cumin, chili powder, cayenne, and black pepper.

Pureeing: I puree the soup using an immersion blender, or if I don’t have one, I carefully transfer it to a regular blender or food processor.

Finishing: When the soup is finished, it should have a smooth, creamy consistency and a rich golden color.

Adding the Toppings: I like to top this Mexican corn chowder with a variety of toppings. I usually add cilantro, tomatoes, fresh corn, crushed corn chips, avocado, or anything else I have on hand.

📖 Variations

Here are some easy ways I like to customize and add variety to this Mexican corn soup:

Veggie Boost: I like to add extra vegetables like diced red bell peppers, zucchini, broccoli, or carrots for more color and nutrients for my kids.

Cheesy Comfort: I sometimes stir in 1/2 cup shredded cheese like cheddar or Monterey Jack near the end for a rich and cheesy chowder like we all like.

Add Protein: For extra protein, I add a 15-ounce can of cannellini beans while the corn is cooking, then continue with the rest of the recipe.

🍽 Serving Suggestions

I like to serve this creamy corn soup with a side of my buckwheat bread or my air-fryer garlic bread. This combination makes a great satisfying meal to serve to my family.

For added texture and flavor, I also love serving this soup alongside a healthy potato salad or a Greek salad. It makes for a colorful and packed with fiber combo that’s perfect for lunch or dinner.

🧊 Storage Directions

Refrigerating: I let this Mexican corn chowder cool completely, then transfer it to an airtight container and store it in the fridge. It keeps for up to 4 days.

Freezing: I simply let the soup cool completely after cooking, then pour it into a sealable freezer container or portion it into ziplock bags for easy storage, I can freeze it for up to 3 months.

Reheating: I defrost the soup in the refrigerator for about 12 hours, then reheat it on the stovetop over medium heat until it’s hot.

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🎥 Watch How to Make It

https://youtu.be/BHXeFvM8FZ0

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Print Recipe

5 from 10 votes

Mexican Corn Soup

My creamy Mexican corn soup is packed with fresh ingredients like potatoes, sweet corn, onions, veggie broth, and a blend of delicious spices. I love that it is dairy free, low in calories, and ready in 30 minutes as a comforting soup my whole family loves.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Side Dish, Soup

Cuisine: American, Vegan

Servings: 4 servings

Calories: 128.7kcal

Author: Anjali Shah

Ingredients

• ▢ 5 ears fresh sweet corn or 2.5 cups frozen corn
• ▢ 1 medium onion diced
• ▢ 1 tsp extra virgin olive oil
• ▢ ½ tsp salt plus more to taste
• ▢ ½ medium yukon gold potato chopped into cubes
• ▢ 2-3 cups vegetable stock the more stock you add, the thinner your soup will be
• ▢ 3 cloves garlic minced
• ▢ 1 tsp ground cumin
• ▢ 1½ tsp chili powder
• ▢ 1 pinch cayenne pepper
• ▢ ¼ tsp ground black pepper

Instructions

• ▢
  Cut the onion, potato, and trim the corn kernels off the 5 ears of corn.
• ▢
  Heat the oil in a large pot over medium heat. Add the onion and garlic, saute for 5 minutes until the onion is translucent. Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes. Then add the fresh corn and cook through for a couple minutes more.
• ▢
  Add a bit more vegetable broth if your soup mixture looks too thick. Add all of your spices (cumin, chili powder, cayenne, black pepper). Then puree with an immersion/hand blender, or with a regular blender/food processor.
• ▢
  Top with a variety of toppings: cilantro, tomatoes, fresh corn, crushed corn chips, avocado, or anything else you can think of! Enjoy!

Notes

• My #1 Secret Tip for this recipe is to steam and prepare fresh corn right before making the soup. When the corn is freshly cooked, it stays sweet and tender, which is key for the texture. Using corn at its freshest helps the soup taste brighter and more balanced from the first bowl to the last.
• Low-Sodium Broth: I always use low-sodium vegetable stock to keep the soup balanced and flavorful.
• Blending in Batches: If I’m using a standard blender, I blend the soup in batches to avoid spills and ensure a smooth texture.
• Mild Spice Option: I dial back the cayenne pepper and chili powder if I want a milder flavor.
• Kid-Friendly Version: I reserve a few ladles before adding spices so kids can enjoy a spice-free version.
• Extra Hearty: I sometimes add long-grain brown rice for a heartier soup. You can even puree it with the rice for a thicker, creamier texture.
• Creative Toppings: I like to get creative with toppings such as cilantro, avocado, and corn chips.

Nutrition

Calories: 128.7kcal | Carbohydrates: 26.8g | Protein: 4.1g | Fat: 2.3g | Sodium: 280.9mg | Fiber: 4.2g | Sugar: 6.2g