Best Elote Chicken Chowder Recipes

ELOTE CORN CHOWDER

Steps:

• On a hot grill or hot grill pan, char the corn all over, 10-12 minutes. Set aside until cool enough to handle.
• On a sheet pan, cut the corn kernels off each cob. Use the back of your knife to scrape each bald cob to extract the corn milk. Reserve 1 cup of just the corn kernels and set aside for topping. Take 4 of the cobs, cub them in half, and set them aside.
• Begin by heating the oil in a large, heavy-bottom pot over medium heat. Add the onions, green chilies, garlic, and cook on low heat for 3-4 minutes or until the onions become tender.
• Add butter to the pot and increase heat to medium. Once melted, whisk in flour until well combined.
• Stirring constantly, gradually whisk in the half and half, crema, and seasonings (salt, pepper, bay leaf, chili powder, and oregano). Add the reserved corn cobs and increase heat to high to bring everything to a boil for 1 minute. Reduce heat to medium and cook for 25 minutes. Remove and discard the cobs and bay leaf.
• Transfer 1½ cups of the soup to a separate container and reserve to the side. Use an immersion blender* to puree the soup in the pot to desired consistency. Stir back in the reserved soup.
• Ladle soup into bowls and garnish with reserved corn, cilantro, crema, cotija cheese, and chile powder, and hot sauce. Serve with lime wedges.

CHICKEN AND POTATO CHOWDER

Steps:

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.

ELOTE CHICKEN CHOWDER

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.

INSTANT POT MEXICAN STREET CORN SOUP

Steps:

• Set instant pot to sauté mode.
• Add butter, onion, jalapeno, garlic, and corn to the instant pot and sauté for 3 minutes.
• Add flour and elote seasoning and stir for 30 seconds. Turn off the instant pot.
• Add 1 cup of chicken broth and deglaze the bottom of the pan. Add remaining chicken stock.
• Seal instant pot and set on high pressure for 2 minutes.
• Perform a quick release and remove the lid. Turn the instant pot onto sauté mode.
• Stir in heavy whipping cream, 1/2 cup of cotija cheese and black beans.
• Bring to a boil and cook for 3 minutes.
• Top with remaining cotija cheese, jalapeno slices and salsa.

CHICKEN CHOWDER

Steps:

• In a large saucepan, combine the broth, soups and milk. Stir in the tomatoes, chicken, Mexicorn, onion and chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until onion is tender. Garnish with cheese.