If you are a fan of corn chowder soup, you will love this Mexican twist. I love Mexican dishes, and I love soup. This recipe is the perfect combination of Mexican and hearty soup. This Instant Pot Mexican Corn Chowder is just what you need on a crisp fall day!

Have you ever had Mexican street corn or elote before? It’s that delicious looking corn on the cob that is covered in cheese, mayo and spices. It’s a Mexican street food and has become pretty popular lately. It’s been re-created into salads and now a corn chowder version! This Mexican corn chowder is just as delicious as elote!

What is Mexican Corn Chowder?

Mexican Corn Chowder is a thick cream-based soup. It is similar to New England’s clam chowder. However, instead of using clams, you will substitute with corn. The basic ingredients in corn chowder soup are corn, onions, celery, milk or cream, butter, four, and salt and pepper.

What’s the Difference Between Soup and Chowder?

We tend to think of chowder as a soup, but in reality it is its own thing. Soups are made with a variety of ingredients with water or stock. However, chowder is a thick, creamy soup made with milk or cream instead of water or stock.

Instant Pot Mexican Corn Chowder Ingredients

The ingredients for this recipe serve about 6 to 8 people. Here’s what you need:

• 6 Cups of Corn kernels, frozen
• 2 Tbsp. Butter
• 1 cup White onion, diced
• 2 Jalapenos, diced
• 1 Tbsp. Minced garlic
• 2 cups Chicken stock
• ½ cup Heavy cream
• 1 Tbsp. Chipotle in adobo, minced
• 2 tsp. Cumin
• 1/2 tsp. Ancho chilli powder
• 1/4  tsp. Cayenne
• 1/2 tsp. Chilli powder
• ½ cup Crema
• 2 Tbsp. Lime juice
• ½ cup Sour cream
• Cotija cheese to garnish

Corn – You can use frozen or fresh corn for this recipe. You can also take it up a notch and used fresh grilled corn for added flavor.

Chipotle in adobe – This can be found in the Mexican food section of most grocery stores. It’s canned chile peppers in a spicy sauce. You only need 2 tablespoons of the pepper so save the rest for some barbacoa.

Spices – The spices give this corn a very Mexican inspired taste. Feel free to adjust if you don’t want it as spicy. You can customize this dish to your liking by adjusting the spices.

Crema – Crema is a slightly thicker version of sour cream that has a bit of a tangy-ness to it. It can be found in the same section as the sour cream. You can also sub it out and just use all sour cream as well.

Cojita – This is a mild crumbly cheese that pairs well with spicier foods. It can be found in the cheese section of most grocery stores.

How to Make Instant Pot Mexican Corn Chowder

This easy Instant Pot Mexican Corn Chowder takes about 5-minutes to prep, 25 minutes to cook, and a total of 30 minutes to have it on the table. Here’s what you need to do!

Step 1 Sauté

Turn on the Sauté setting and add the onions, jalapenos, and butter to the pot. Cook until translucent. Add the garlic and cook for about 30 seconds, stirring frequently. Add the corn, broth, adobo, salt, pepper, and all spices. Stir to combine. Cancel the sauté setting.

Step 2 Pressure Cook

Close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure. The pot will take several minutes to come to pressure.

Step 3 Natural Release

When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.

Step 4 Blend

Remove 2 cups of the soup and add to a blender. Blend until a cream consistency. dAdd the mixture back into the Instant pot. Whisk the crema, and sour cream mix to combine. Continue to stir until thickened.

Step 5 Finish and Serve

Turn off the pot. Garnish with Cojita cheese and serve.

How to Store Mexican Corn Chowder

You can store your Mexican corn chowder in an airtight container in the refrigerator. Corn chowder is good for 3-4 days in the refrigerator. Treat it just like you would any other soup.

Can I Freeze It?

Corn chowder actually makes an excellent freezer meal. I like to freeze it in ziplock bags. If you use evaporated mil or heavy cream in your chowder recipe, it will freeze beautifully. However, if you choose to use regular milk, it doesn’t freeze well.

For this recipe, we use heavy cream. So, you can freeze your corn chowder in a freezer bag or airtight container for 3-6 months.

Other Instant Pot Soup Recipes to Try

As the crisp cool air begins to come in, soups become the perfect dinner option. What’s even better is your Instant Pot fills your home with the savory aroma of your favorite soups while only taking a short time to cook. Here are some of my favorite Instant Pot soup recipes:

• Instant Pot Chicken Noodle Soup
• Instant Pot Chicken Gnocchi Soup
• Mexican Chicken Soup in the Instant Pot
• Instant Pot Coconut Curry Soup
• Instant Pot Stuffed Pepper Soup
• Vegetable Soup in the Instant Pot

If you like clam chowder, give this recipe a try and let me know how you liked it in the comments below!

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