Simply Smoky Corn Chowder

This Mexican corn chowder recipe uses masa harina (corn flour) and queso fresco for a distinctly authentic flavor. It’s an exciting alternative to classic corn chowder that’s great for family dinner or for entertaining guests.


  • 6 slices

    bacon, cut into 1/2 inch pieces 

  • 1 small

    yellow onion, diced 

  • 1 (12-ounce) bag

    HERDEZ Sonora Blend Frozen Vegetables

  • salt and freshly ground pepper 

  • 3 tablespoons

    masa harina 

  • 4 cups

    low sodium chicken broth 

  • 1 cup

    heavy whipping cream 

  • 1/2 cup

    queso fresco cheese, crumbled 

  • 1 handful

    HERDEZ® White Corn Tortilla Chips

  • 3 tablespoons

    freshly chopped cilantro 

Print Recipe

Serves 6



  1. Place large soup pot over medium heat and add bacon. Cook, stirring often, until bacon is golden. Remove bacon with slotted spoon and set aside. Add onions. Cook 5 minutes, stirring often. Add HERDEZ™ Sonora Blend Frozen Vegetables, salt and pepper. Cook 5 minutes, continuing to stir. Add masa harina and stir to combine.

  2. Pour in chicken broth and cream. Bring to boil; reduce heat to simmer.  Cover and cook 15 minutes over low heat. 

  3. To serve, garnished with crumbled cheese, crushed tortilla chips and chopped cilantro.


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