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close up shot of Mexican street corn chowder on a spoon

Mexican Street Corn Chowder

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Description

This Mexican Street Corn Chowder is easy to make and has incredible texture and flavor.

Ingredients

Units Scale
  • 5 medium golden potatoes, finely diced
  • 1 onion, finely diced
  • 1 red pepper, finely diced
  • 4 tablespoons butter
  • 1 tsp salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried minced onion
  • 2 tablespoons flour
  • 4 cups chicken stock
  • 3 (15 ounce) cans corn, drained
  • 2 cans diced green chilies
  • 1 cup heavy cream, half and half, or whole milk
  • Juice from 1 lime

Instructions

  1. Melt the butter. In a large stockpot or Dutch oven over medium heat, melt 4 tablespoons of butter.
  2. Sauté the vegetables and spices. Add the finely diced onion, red bell pepper, and potatoes to the pot. Sprinkle in the 1 teaspoon salt, 1/2 teaspoon garlic powder, 1 teaspoon chili powder, and 1/2 teaspoon dried minced onion. Sauté, stirring occasionally, for about 5 minutes.
  3. Add the flour. Sprinkle the 2 tablespoons of flour over the vegetables and stir to coat everything evenly. Cook for another 1–2 minutes, stirring constantly, to cook out the raw flour taste.
  4. Add the stock. Pour in the 4 cups of chicken stock and stir to combine, scraping up any bits from the bottom of the pot=.
  5. Add the corn and green chilies. Stir in the 3 cans of corn (drained) and the 2 cans of diced green chilies. Bring the chowder to a boil, then reduce heat and simmer for 10-15 minutes, until the potatoes are completely fork-tender.
  6. Partially blend the soup mixture. Remove about 2 cups of the soup and place it in a blender. Blend until mostly processed (chunky is okay) and then add the blended soup back to the pot with the rest of the soup.
  7. Stir in the cream and lime juice. Reduce the heat to low. Stir in your cream (or half-and-half or whole milk) and the fresh lime juice. Taste and adjust salt and pepper as needed. Simmer gently for another 5 minutes — do not boil after adding the cream.
  8. Serve and enjoy! Ladle into bowls and top with your favorite garnishes like cotija cheese, fresh cilantro, a sprinkle of chili powder, or a squeeze of extra lime.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: soup recipes
  • Method: stovetop
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 373
  • Sugar: 12.7 grams
  • Fat: 11 grams
  • Saturated Fat: 5.6 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 61 grams
  • Fiber: 6.3 grams
  • Protein: 12.4 grams

Find it online: https://happyhealthymama.com/mexican-street-corn-chowder.html