Best Mexican Street Corn Chowder Recipes

MEXICAN STREET CORN CHOWDER

Mexican Street Corn Chowder image

Mexican Street Corn Chowder. Thick and creamy corn chowder swirled with crema and flavored with chili powder and lime juice. Top with some crumbly queso fresco and fresh cilantro. This soup is hearty and reminiscent of Mexican Street Corn!

Provided by Serene

Time 30m

Number Of Ingredients 20

Ingredients

2 tbsp butter (unsalted)
½ cup onion (diced)
3 cloves garlic (minced)
1 poblano pepper (diced)
4 tbsp flour
4 cups chicken broth (no sodium)
32 ounces corn ((fresh, frozen or canned-if using canned drain first))
1 lb gold potatoes (diced 1/2 inch cubes)
1½ tsp salt
1 tsp chili powder (1)
1 tsp Mexican oregano
½ tsp ground cumin
¼ tsp ground black pepper
½ cup Cacique Crema Mexicana
1 tbsp lime juice (fresh)
Cacique Crema Mexicana
¼ cup Cacique Ranchero Queso Fresco (crumbled)
cilantro (diced)
chili powder
lime wedges

Steps:

Melt butter in a large Dutch oven or pot over medium heat.
Add onion and pepper and sauté until softened. Add in garlic and sauté an additional 30 seconds.
Sprinkle in flour, stir to coat the vegetables. Continue to cook for 2-3 minutes.
Pour in the chicken broth, stir with a wooden spoon and gently scrape the bottom of the pot to loosen any stuck-on bits.
Add the corn and potatoes. Add the seasonings. Stir to combine.
Bring soup to a simmer, cover and let cook 15 minutes or until potatoes are softened and fork tender.
Remove soup from heat.
Using an immersion blender, blend a portion of the soup until thickened.
Add the Cacique Crema Mexicana and stir to combine.
Add the fresh lime juice and stir.
Serve the chowder warm and top with additional Crema Mexicana, crumbled Cacique Ranchero Queso Fresco, diced cilantro, and a sprinkle of chili powder.

Nutrition Facts : ServingSize 1 bowl, Calories 278 kcal, Carbohydrate 53 g, Protein 8 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 1204 mg, Fiber 6 g, Sugar 9 g

MEXICAN CHICKEN CORN CHOWDER

Mexican Chicken Corn Chowder image

I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! -Susan Garoutte, Georgetown, Texas

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
3 tablespoons butter
1 to 2 garlic cloves, minced
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chiles, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Optional: Minced fresh cilantro and fried tortilla strips

Steps:

In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.

Nutrition Facts : Calories 368 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 753mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.