Mexican Corn Soup
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.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.
👩🏽🍳 Why I Love This Recipe
I first made this potato corn soup on a day when my husband was under the weather and wanted something comforting but light. He wasn’t very hungry, but he asked for a simple soup that wouldn’t be too heavy. I simmered this chowder, blended it until creamy, and served it with a slice of bread. He finished the bowl, which told me it was exactly what he needed. Since then, this soup has been one I make whenever someone in our house needs something nourishing and easy to eat.
I love how the potatoes give the soup its creamy texture without needing cream, while sweet corn adds natural sweetness. I cook everything in one pot, simmer until the potatoes are soft, then blend part of the soup so it thickens perfectly. Vegetable broth keeps it light, and the spices add depth. I can adjust the seasoning easily, make it mild for the kids, or add extra spice for adults.
This chowder is perfect for families who want a healthy and comforting meal. I love serving this potato corn chowder on rainy or cold nights when everyone wants something warm for dinner. The fact that it stores well for months is a big win, so I always make an extra pot. I hope you give this one a try.
🥘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.
💭 Expert Tips
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.
Other Tips To Keep In Mind:
- 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.
📖 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.
❓Recipe FAQs
How do I fix this if this soup is too thick?
If my chowder turns out too thick, I usually add a little more vegetable broth or water and stir until it reaches the consistency I like.
What if the potatoes aren’t soft enough?
If the potatoes are still firm after the recommended cooking time, I keep simmering for a few more minutes. I’ve found that cutting the potatoes into smaller pieces at the start helps them cook consistently.
Why is my soup bland?
I have noticed that the flavor can be a bit flat if the spices haven’t had a chance to bloom. I make sure to add cumin, chili powder, garlic, and black pepper during cooking and taste as I go to adjust the seasoning.
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🎥 Watch How to Make It
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.
Servings: 4 servings
Calories: 128.7kcal
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
How much is one serving? Sorry i’m not so good at math & i would appreciate a answer.
Thanks! In cups would be great btw.
I’d say 1 serving is about 1.25 cups of soup. Hope that helps!
This looks so delicious! Exactly what I was looking for for dinner tonight and I LOVE that it’s a healthier option. Can’t wait to try it. Thanks!
Aw thank you so much Anna! I’m sure you will love this soup when you try it – it’s one of my favorites! Let me know how it goes!
It was amazing! Thanks 🙂
Awesome! So glad to hear it Anna!
Loved this soup! 🙂 Easy and tasty!
So happy to hear that Taiana! 🙂
This sounds delicious – if ears of corn are out of season, how many cups of frozen/canned do you think would work?
Hi Becca! I’m pretty sure that 2 medium ears of corn = 1 cup of frozen/canned corn. So maybe about 2.5 cups would work? Hope that helps!
Do you think this would work in a slow cooker, and if so, any suggestions for times, etc?
Hi Lyonna! This is a pretty quick cooking soup, so I’m not sure it would be the best in a slow cooker. I feel like stews and chilis are better for slow cookers, because you want that all-day-cooked feeling. For this soup, you want the fresh/light feeling that is better done on the spot (and it literally takes less than 30 minutes to make including prep and cooking time – so it is super fast!) Hope that helps!
I had a similar soup to this at a restaurant about a month ago, and I have been searching for a recipe for a while now. I just made this soup, and it is delicious! exactly the flavors I was looking for.
Thank you!
Oh yay!! That’s awesome – I’m so glad you liked the recipe! Thanks for letting me know Bryana!
This looks like the most perfect fall soup! Thanks for sharing, I look forward to giving it a try.
Thanks Faith!! Let me know how you like this recipe! 🙂
What an amazing combination, this sounds very exotic to me but I am sure it tastes amazing :). Congrats on your blog, it’s an explosion of color and delight, kisses.
Thank you so much!! And yes, the spices do make it a bit more “exotic” than your traditional corn soup, but the best part is – all of the ingredients can be found at virtually any grocery store! Hope you like this recipe, and thanks again for your kind words about my blog!
Awesome!!! But I think I will try shallots instead of onions. And do u think a sweet potato could work instead of a yukon?
Shallots instead of onions will definitely work. And as for a sweet potato – take a look at my reply to Parita’s comment above. I think it might make the soup a little too sweet, but you can always test it out and offset some of the sweetness with more spices! Hope you enjoy this recipe Brock!
This sounds delicious! I wonder if by using a sweet potato the soup would be too sweet. Thoughts?
Thanks Parita! Good question about the sweet potato – since the corn is already pretty sweet, I think the sweet potato will make the soup much, much sweeter. That said, you can always use more spices to offset some of the sweetness, and the result might be an even more delicious soup! I think I might try a sweet potato the next time I make this, just to see what happens 🙂 If you end up using it and it turns out well, let me know!
Looks delicious! I’m going to make this tonight!
Yay! Thanks Elizabeth! I’m sure you will love this recipe!
I made it and added corn- so good!!!
Yay!! Glad to hear it Elizabeth!
Even if summer’s over, I think I’ll still have this any day. Yum! :9
Hehe I feel the same way 🙂 Thanks Cealan!
I feel like having it now (10.23pm). This looks so good and heart-warming. BTW, did I miss you on FoodBuzz festival last weekend? I thought I saw you…
Haha! Thanks Linda 🙂 And yes! I was at FoodBuzz – too bad I missed you, would have been great to meet in person!!
This sounds sooo good. Thanks for sharing!
Thanks so much Jenn!! Hope you like it!
this looks delicious! I pinned it! thanks for the share!
Thanks Danielle! 🙂 Let me know how it turns out for you!
This is nice and easy. And I love corn soups. Perfect recipe for winter. 🙂
Aw thanks so much!! I’m sure you will love this recipe!