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pouring hot sauce on elote corn chowder

Elote Corn Chowder

This Elote Corn Chowder has all the spicy, tangy, crisp flavor we love in elote (Mexican Street Corn) wrapped up in a comforting bowl of deliciousness.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 543kcal


  • 6 ears of corn shucked
  • 1 teaspoon olive oil
  • 1 onion chopped
  • 1 can green chilies
  • 4 garlic cloves minced
  • 4 tablespoons unsalted butter
  • 4 tablespoons all purpose flour
  • 5 ¾ cups of half & half
  • ½ cup crema plus extra for garnish
  • 2 teaspoons kosher salt
  • 1 ¼ teaspoon black pepper
  • 1 bay leaf
  • ½ teaspoon chili powder plus extra for garnish
  • ½ teaspoon oregano

Optional Garnish

  • ¼ cup cilantro garnish
  • ¼ cup crumbled cotija cheese garnish
  • Cholula hot sauce garnish
  • 2 limes garnish


  • On a hot grill or hot grill pan, char the corn all over, 10-12 minutes. Set aside until cool enough to handle.
  • On a sheet pan, cut the corn kernels off each cob. Use the back of your knife to scrape each bald cob to extract the corn milk. Reserve 1 cup of just the corn kernels and set aside for topping. Take 4 of the cobs, cub them in half, and set them aside.
  • Begin by heating the oil in a large, heavy-bottom pot over medium heat. Add the onions, green chilies, garlic, and cook on low heat for 3-4 minutes or until the onions become tender.
  • Add butter to the pot and increase heat to medium. Once melted, whisk in flour until well combined.
  • Stirring constantly, gradually whisk in the half and half, crema, and seasonings (salt, pepper, bay leaf, chili powder, and oregano). Add the reserved corn cobs and increase heat to high to bring everything to a boil for 1 minute. Reduce heat to medium 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 reserved corn, cilantro, crema, cotija cheese, and chile powder, and hot sauce. Serve with lime wedges.
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Calories: 543kcal | Carbohydrates: 38g | Protein: 12g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1072mg | Potassium: 628mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1450IU | Vitamin C: 18mg | Calcium: 332mg | Iron: 1mg


Grill pan
Cutting Board
Chef's Knife
Large Pot
Bowl Set

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.