Best Elote Chicken Chowder Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEXICAN STREET CORN AND CHICKEN CHOWDER



Mexican Street Corn and Chicken Chowder image

This Mexican Street Corn (aka Elote!) and Chicken Chowder is the absolute BEST! Loaded with juicy corn, tender chicken and tons of veggies - this creamy soup is a major crowd pleaser and will warm you up on a chilly night!

Provided by Haylie

Categories     Main Course     Soup

Time 40m

Number Of Ingredients 20

1.5 lbs chicken breast, diced into bite size pieces
2 tbsp avocado oil (or olive oil)
3 tbsp butter
1 medium red onion, diced (about 1 cup worth)
1 green bell pepper, diced (about 1/2-1 cup)
1 small jalapeno, de-seeded
4 cups fresh (or canned and drained!) corn
4 oz can diced green chiles
3 large cloves garlic, minced
4 cups chicken broth
1/4 cup all purpose flour
1 cup half and half
1 tsp garlic powder
1.5 tsp tajin (chili lime seasoning)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
salt to taste
1/2 cup sour cream
1/2 cup cotija cheese

Steps:

  • Begin by dicing the chicken into bite size pieces. Add 2 tbsp of avocado oil to a large pot or dutch oven and heat on medium heat. Once hot, add in the chicken with a large pinch of salt to season.
  • While chicken is cooking, dice the red onion, bell pepper, jalapeno (make sure to de-seed it!) and mince the garlic. If you're using fresh corn, slice it off the cob.
  • Cook chicken for 5-7 minutes, or until done and then remove from pot onto a plate and set aside for now.
  • Add 3 tbsp butter to the large pot and let it melt. Once hot (about medium heat), add in red onion, diced bell pepper, and jalapeno. Cook for 3-4 minutes or until fragrant. Add garlic and cook for 30 seconds to 1 minute.
  • Add flour to the cooked veggies and stir - cook for 2 minutes or so. To this mixture, add in the chicken broth and mix until combined.
  • Add in the corn (if you're using canned, remember to drain the corn!), diced chicken, and can of diced green chiles. Mix to combine.
  • Add in the tajin seasoning, garlic powder, chili powder, cumin, paprika and a pinch of salt. Mix to combine.
  • Add in half and half and bring to a LOW boil (don't let it get to a rolling boil) and then turn down heat and let simmer on low heat for 15 minutes, uncovered, stirring occasionally.
  • When the 15 minutes is up, add in 1/2 cup of sour cream as well as 1/2 cup of cotija cheese and stir. Taste and add salt if neccessary. Let warm for 1-2 minutes.
  • Serve and garnish with more diced onion, fresh corn, extra tajin seasoning and lime juice! Enjoy! Keep leftovers in tupperware in the fridge for 2-3 days.

MEXICAN STREET CORN CHOWDER



Mexican Street Corn Chowder image

Corn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. -Rashanda Cobbins, Food Editor, Taste of Home

Provided by Taste of Home

Categories     Lunch

Time 4h5m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

10 ears fresh corn (about 5-1/2 cups)
1-1/4 to 2 cups water
6 bacon strips, chopped
2 small onions, chopped
2 small green peppers, chopped
1 jalapeno pepper, seeded and finely chopped
1 teaspoon ground chipotle pepper
2 teaspoons salt
3/4 teaspoon ground cumin
1/4 teaspoon pepper
1 cup heavy whipping cream
1 medium lime, zested and juiced
Optional toppings: Fresh cilantro, lime wedges, sliced jalapeno, chopped bell pepper and crumbled cotija cheese

Steps:

  • Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.

Nutrition Facts : Calories 287 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 743mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.

ELOTE CHICKEN CHOWDER



Elote Chicken Chowder image

A deliciously vibrant fusion of a summertime treat and a hearty winter comfort food, this chowder brings all of your favorite flavors together. Enjoy it with fresh baked (or store bought) sour dough bread for an extra indulgent experience.

Provided by K J

Categories     Chowders

Time 1h

Number Of Ingredients 24

2 Tbsp bacon grease or butter
1 small yellow onion, diced
1½ Tbsp jalapeno, minced
½ c red bell pepper, diced
½ c celery, diced
1 medium tomato, diced
16 oz frozen bi-colored sweet corn, thawed
2 large boneless, skinless chicken breasts, cut into ½" cubes
3 Tbsp butter, softened
¾ c all purpose flour
32 oz chicken broth or stock
1½ c heavy cream
½ c mayonnaise
½ c sour cream
1 Tbsp lime juice
1½ Tbsp fresh chopped cilantro, divided
2 TBSP + 1 tsp https://www.justapinch.com/recipes/main-course/tacos-burritos-enchiladas/fiesta-spice-blend.html?r=1* divided
½ tsp ground cumin
½ tsp dried mexican oregano
¼ tsp celery salt
¼ tsp ground nutmeg
¼ tsp chili powder blend
¼ tsp ground chipotle
Salt and p to taste

Steps:

  • 1. In a medium bowl, cut 3 TBSP butter into the flour and set aside. (small lumps are OK)
  • 2. In a separate bowl, mix together the mayonnaise and sour cream, 1 TBSP Cilantro and lime juice, set aside.
  • 3. In a 4½-quart stock pot or Dutch oven, heat 2 TBSP bacon grease or butter over medium heat, add the onion and jalapeno and cook until onion is just starting to soften (2-3 minutes).
  • 4. Add celery, bell pepper and 1 TBSP fiesta spice blend and cook, stirring, until vegetables are softened (onions will start turning translucent). Remove vegetables to a bowl and return pot to stove.
  • 5. In the same pot, add the chicken, 1 TBSP fiesta spice blend and salt and pepper to taste. Cook over medium heat until chicken is cooked thoroughly (5-7 minutes). Add chicken to the bowl of vegetables, try to keep some juice in the pot, and return pot to stove.
  • 6. Turn the heat down to medium low and add the butter and flour mixture. Heat and stir to keep it from sticking, and drizzle in chicken stock about a half cup at a time, fully incorporating it each time before adding more. Turn heat back up once you've added about half the stock.
  • 7. Once the stock is fully incorporated, add back the chicken and vegetables. Add the corn, 1 tsp fiesta spice blend, cumin, oregano, chili powder, chipotle and celery salt. Heat to a boil, then reduce heat and let simmer stirring constantly for about 5 minutes.
  • 8. Slowly stir in the half and half and tomatoes and return to a boil. Simmer another 5 minutes.
  • 9. Add the sour cream mixture and stir well to combine. Remove from the heat and let sit for 2 minutes.
  • 10. Add remaining cilantro and salt and pepper to taste, stir again and serve hot.

Related Topics