Elote-Style Corn & Potato Chowder
with Cotija Cheese, Pepitas & Cilantro
- Milk
Mexican street food inspired this creamy corn and potato chowder that's flavored with zingy garlic and smoky ancho chili powder, and topped with cotija cheese, cilantro, and pepitas. Best of all, these loaded bowls hit the table in a speedy 20 minutes for a warm and comforting main course that's perfect for any night of the week!
Ingredients
2 unit
Veggie Stock Concentrate
12 ounce
Potatoes
1 unit
Onion
½ cup
Cotija Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
1 teaspoon
Ancho Chili Powder
1 unit
Lime
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
½ ounce
Pepitas
1 unit
Corn
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
¼ tablespoon (tbsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Dice potatoes into ½-inch pieces. Drain corn and pat dry with paper towels. Dice onion into ½-inch pieces. Pick leaves from cilantro; mince stems. Quarter lime. Reserve ¼ tsp chili powder (½ tsp for 4 servings) in a small bowl (you'll use it in Step 4).
-
Place potatoes in a medium bowl with 1 TBSP water (2 TBSP for 4 servings). Cover tightly with plastic wrap and microwave until slightly tender, 5-7 minutes. (They'll finish cooking in the soup.)
-
Heat a drizzle of oil in a large pot over medium-high heat.
-
Add corn, onion, and cilantro stems. Cook, stirring occasionally, until onion is softened, 3-4 minutes.
-
Add garlic powder, remaining chili powder, and ¼ tsp sugar (½ tsp for 4 servings). Cook, stirring, until fragrant, 1 minute.
-
Add potatoes (careful when uncovering the bowl—steam may release!), stock concentrates, 1½ cups water, and ½ tsp salt (3 cups water and 1 tsp salt for 4 servings) to pot.
-
Bring soup to a boil, then reduce heat to low and cover. Simmer until soup has thickened, 5-7 minutes.
-
Turn off heat; stir in cream sauce base, half the cotija, 1 TBSP butter (2 TBSP for 4), and a squeeze of lime juice.
-
Divide soup between bowls; top with reserved chili powder, remaining cotija, cilantro leaves, pepitas, and a squeeze of lime juice. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty blend of corn and potatoes, though some found it bland; adding Tajin or extra chili powder boosted flavor 🌶️.
- Ease of prep: Quick and simple for most, but some felt prep time exceeded estimates, especially for chopping vegetables.
- Suggestions: Consider charring the corn, mashing some potatoes for thickness, and adding bacon or chicken for extra depth.
- Portions: Several mentioned the soup was thin; reduce water or simmer longer for a thicker, more chowder-like consistency.
- Toppings: While many enjoyed the cotija and cilantro, some found pepitas odd; try toasting them or substituting with fried onions.
