Real Recipes From Real Home Cooks ®

elote chicken chowder

Recipe by
A place in, WA

A deliciously vibrant fusion of a summertime treat and a hearty winter comfort food, this chowder brings all of your favorite flavors together. Enjoy it with fresh baked (or store bought) sour dough bread for an extra indulgent experience.

yield 4 serving(s)
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For elote chicken chowder

  • 2 Tbsp
    bacon grease or butter
  • 1 sm
    yellow onion, diced
  • 1 ½ Tbsp
    jalapeno, minced
  • 1 md
    red bell pepper, diced
  • 4 stalk
    celery, chopped
  • 1 lg
    tomato, diced
  • 16 oz
    frozen bi-colored sweet corn, thawed
  • 2 lg
    boneless, skinless chicken breasts, cut into ½" cubes
  • 3 Tbsp
    butter, softened
  • ½ c
    all purpose flour
  • 2 qt
    chicken broth or stock
  • 2 c
    heavy cream
  • ½ c
  • ½ c
    sour cream
  • 1 Tbsp
    lime juice
  • 1½ Tbsp
    fresh chopped cilantro, divided
  • 2 TBSP + 1 tsp
  • ½ tsp
    ground cumin
  • ½ tsp
    dried mexican oregano
  • ¼ tsp
    celery salt
  • ¼ tsp
    ground nutmeg
  • ¼ tsp
    chili powder blend
  • ¼ tsp
    ground chipotle
  • salt and pepper to taste
  • crumbled cotija or queso fresca for garnish

How To Make elote chicken chowder

  • 1
    In a medium bowl, cut 3 TBSP butter into the flour and set aside. (small lumps are OK)
  • 2
    In a separate bowl, mix together the mayonnaise and sour cream, 1 TBSP Cilantro and lime juice, set aside.
  • 3
    In a 4½-quart stock pot or Dutch oven, heat 2 TBSP bacon grease or butter over medium heat, add the onion and jalapeno and cook until onion is just starting to soften (2-3 minutes).
  • 4
    Add celery, bell pepper and 1 TBSP fiesta spice blend and cook, stirring, until vegetables are softened (onions will start turning translucent). Remove vegetables to a bowl and return pot to stove.
  • 5
    In the same pot, add the chicken, 1 TBSP fiesta spice blend and salt and pepper to taste. Cook over medium heat until chicken is cooked thoroughly (5-7 minutes). Add chicken to the bowl of vegetables, try to keep some juice in the pot, and return pot to stove.
  • 6
    Turn the heat down to medium low and add the butter and flour mixture. Heat and stir to keep it from sticking, and drizzle in chicken stock about a half cup at a time, fully incorporating it each time before adding more. Turn heat back up once you've added about half the stock.
  • 7
    Once the stock is fully incorporated, add back the chicken and vegetables. Add the corn, 1 tsp fiesta spice blend, cumin, oregano, chili powder, chipotle and celery salt. Heat to a boil, then reduce heat and let simmer stirring constantly for about 5 minutes.
  • 8
    Slowly stir in the half and half and tomatoes and return to a boil. Simmer another 5 minutes.
  • 9
    Add the sour cream mixture and stir well to combine. Remove from the heat and let sit for 2 minutes.
  • 10
    Add remaining cilantro and salt and pepper to taste, stir again and serve hot with crumbled cheese.

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