This Elote Corn Chowder has all the spicy, tangy, crisp flavor we love in elote (Mexican Street Corn) wrapped up in a comforting bowl.
It’s the first week of Fall but I’m a bit bummed. I don’t feel like I got to experience a proper summer. I don’t think I even looked at a swimsuit let alone put one on. As a girl who spent most of her life in southern Cali, that is a bit of a disgrace.
In an effort the hold on to summer I’m doing a spin on one of my favorite summer delicacies, Elote, otherwise known as Mexican Street corn.
As kids, we loved going to the state fair because that’s when we could overload on Elote. And if you are familiar with it you know the goodness comes in with the toppings. We had a sure-fire method to layering first starting with lathering mayo on grilled corn, followed by cheese (normally parmesan or cotija), cilantro, tajin, lime juice and topped it with good ole Cholula hot sauce. It’s the best bite.
I think I’ve achieved a fairly comparable bite with this Elote Corn Chowder. The rich and creamy corn bisque is full-body-yady-yadied, which to means its thick in all the right places. It’s also full-flavored. When you see all the spices mingling in harmony throughout like this chowder you know it’s going to be a good bite.
And you just can’t mention the word Elote without including some of the fresh components like grilled corn, cotija cheese, cilantro, and Cholula. I’m convinced that if I have to let go of summer to keep this delicious bowl of chowder in rotation, I’m ok with that.
- 6 ears of corn shucked
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 1 onion chopped
- 1 can green chilies
- 4 garlic cloves minced
- 1 bay leaf
- 5 ¾ cups half and half
- ½ cup crema
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ½ tsp chili powder
- ¼ tsp white pepper
- ½ tsp oregano
- ¼ cup cilantro garnish
- 2 limes garnish
- Cholula hot sauce garnish
- cotija cheese or queso fresco garnish
- On a medium-hot grill or hot grill pan, char the corn all over, 10 minutes. Set aside until cool enough to handle.
- On cutting board, slice the corn kernels off each cob, scraping the cob with the knife to extract the flavorful juices. Reserve 1 cup of the corn kernels for topping. Halve (4) of the cobs and set aside.
- On a medium-low heat in a large pot melt butter once it starts to turn slightly brown. Remove from heat and add flour. Stir in flour and make a blonde roux. Add the onions add the onion, green chilies, garlic, oregano, bay leaf, and cook for 2 minutes or until the onion softens.
- Whisk in the half and half, crema and seasonings (salt, pepper, chili powder, white pepper, and oregano). Add the reserved corn and cobs and bring to a boil. Reduce heat to medium-high and cook for 25 minutes. Remove and discard the cobs and bay leaf.
- Transfer 1½ cups of the soup to a separate container and reserve to the side. Use an immersion blender to puree the soup in the pot to desired consistency. Stir back in the reserved soup.
- Ladle soup into bowls and garnish with the cilantro, crema, cotija, and additional chile powder. Serve with lime wedges.
*Nutrition information is a rough estimate.
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