Dinner, Kid-Friendly

Creamy Mexican-Inspired Corn Chowder

  • Prep 10 mins
  • Total 48 mins
  • Easy
  • Serves 6

This rich corn chowder is one of my personal favorite recipes. It’s on regular rotation at our house, and I hope you’ll love it, too. With an abundance of sweetcorn, plus aromatic spices and a silky, creamy base, this chowder is the ultimate comfort food. It’s versatile, too: Make it vegetarian by omitting the bacon, and/or make it dairy-free by substituting coconut milk for the half-and-half.

VARIATION TIP: You may omit the jalapeño if you wish to keep the flavor mild. Or, add more jalapeño and chili powder to bump up the heat.

STORAGE: Store in airtight containers in the refrigerator for up to4 days or in the freezer for up to 3 months. If freezing, place in the container after step 8,since soups with dairy do not tend to freeze well. Add that mixture when you reheat the soup.


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 4 slices bacon, cut into small pieces
  • 1 tablespoon unsalted butter
  • 1/2 cup finely diced yellow or white onion
  • 1 teaspoon finely diced jalapeño, plus additional sliced jalapeño, seeds and veins removed, for garnish (optional)
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 4 garlic cloves, minced
  • 4 cups chicken broth
  • 2 pounds frozen yellow corn kernels
  • 1 teaspoon kosher salt
  • 1 cup half-and-half
  • 1/4 cup cornstarch
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 cup chopped fresh cilantro, plus extra for garnish (optional)
  • Crumbled cotija cheese, for garnish (optional)


  • Step 1

    Select SEAR/SAUTÉ on your Ninja® Foodi™ and set the temperature to HI. Select START/STOP to begin. Let preheat for 5 minutes.

  • Step 2

    Place the bacon in the pot and sauté, stirring often, for 3 to 4 minutes, until it is cooked to your desired crispness. Transfer the bacon to a paper towel–lined plate and set aside. Pour out some of the fat, leaving about 1 tablespoon of bacon grease in the Foodi™ pot.

  • Step 3

    Add the butter to the pot. As it melts, use a wooden spoon to scrape up any brown bits from the bottom of the pot. Stir in the onion and jalapeño. Sprinkle in the chili powder, paprika, and cumin and sauté for 2 to 3 minutes, stirring to combine. Add the garlic and sauté for 1 more minute, just until the garlic is softened. Select START/STOP. Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the corn and salt.

  • Step 4

    Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set it to HI. Set the time to 5 minutes. Select START/STOP to begin.

  • Step 5

    When the pressure cooking is complete, allow the pressure to naturally release for 10 minutes. After 10 minutes, quick release the remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.

  • Step 6

    Select SEAR/SAUTÉ and set the temperature to M/HI. Select START/STOP to begin.

  • Step 7

    In a medium bowl, whisk together the half-and-half and cornstarch until the cornstarch is dissolved. Stir the mixture into the soup, then stir in the lime juice and cilantro. Simmer, stirring occasionally, until the soup has thickened, 3 to 5 minutes. Select START/STOP.

  • Step 8

    Top with reserved crispy bacon and any optional toppings, including crumbled cotija cheese, sliced jalapeño, and additional chopped cilantro.