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

Time 1h

Number Of Ingredients 24

Ingredients

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.