mexican corn chowder

Mexican corn chowder combines charred corn, green chiles and potatoes in a spicy, creamy broth. Make this recipe in just under an hour!

Mexican Corn Chowder + Video

sweet corn ((or 4 cups frozen))

tbsp butter

onion

celery

poblano chiles (seeded and diced)

garlic (minced)

salt

oregano

bay leaf

lb yellow potatoes

milk

heavy cream

tbsp ancho chile powder ((or chile powder of choice))

cilantro (chopped)

Mexican crema

cotija cheese (crumbled)

Limes

On a medium hot grill or hot grill pan, char the corn all over, 12-15 minutes. Set aside until cool enough to handle.

Turn a small dipping sauce bowl over and place in the bottom center of a large bowl. Position each ear of corn lengthwise on the small bowl and slice the corn kernels off each cob, scraping the cob with the knife to extract any juices. Repeat with all ears of corn.

Cut 3-4 bare corn cobs in half, discarding the rest. Set the corn kernels and cobs aside.

In a Dutch oven or soup pot over medium heat, melt the butter. Add the onion, celery, poblano, garlic, salt, oregano, and bay leaf. Cover and sweat the vegetables, stirring occasionally, until the onion softens, about 6 minutes.

Remove lid. Add the corn kernels and cobs, potatoes, milk, cream and ancho powder (or chile powder of choice). Bring to a boil, cover, and lower the heat to simmer. Cook, stirring occasionally, about 25 minutes. Test potatoes with fork to be they are tender yet cooked. Carefully remove and discard the cobs and bay leaf.

Transfer 2 cups of the soup to a blender and purée until smooth. Be careful and leave gap in lid to let steam out and cover with towel.

Stir the thick puréed soup back into the pot of remaining soup to thicken. Season with salt and the ancho chile powder to taste.

Divide into soup bowls and garnish with the cilantro, Mexican crema, cotija cheese crumbles and additional ancho chile powder. Serve with lime wedges.

https://content.jwplatform.com/videos/lQwgbuJ2.mp4

Mexican Corn Chowder

Heart-warming Poblano Corn Chowder is creamy, vegan and full of summertime flavor. Corn, potatoes, and poblano peppers with Mexican spices, in a creamy vegan base. Easy to make and deliciously addicting.

Poblano Corn Chowder

olive oil

onion, diced

red bell pepper

poblano peppers, diced

garlic cloves, rough chopped

potatoes, diced- yukon, baby, red, or peeled

veggie broth

black pepper

½ teaspoon cumin

coriander

corn (divided)

milk (regular, soy, almond, oat) I used soy milk

In a large pot or dutch oven, heat oil over medium high heat. Saute onion, 3-4 minutes until fragrant. Lower heat to medium, add bell pepper, poblano peppers and garlic, saute 4-5 minutes until fragrant. Add potatoes and broth and salt, pepper, cumin, coriander, oregano and bay leaf.  You should have just enough liquid to cover potatoes- if not, add a little more. Cover and bring to a gentle simmer, until potatoes are tender, about 10-15 minutes.

Place half of the corn in a blender with the milk. Blend until silky smooth. Pour this into the soup pot, along with the remaining half of corn.

Taste and adjust the salt to taste. Add a squeeze of lime, if needed.

Serve with lime wedges and cilantro, and a dollop of sour cream for extra richness if you like.

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!

Mexican Street Corn Chowder

butter

onion (diced)

poblano pepper (diced)

tbsp flour

chicken broth (no sodium)

lb gold potatoes (diced 1/2 inch cubes)

tsp chili powder (1)

tsp Mexican oregano

½ tsp ground cumin

¼ tsp ground black pepper

Cacique Crema Mexicana

lime juice (fresh)

Cacique Ranchero Queso Fresco (crumbled)

cilantro (diced)

chili powder

lime wedges

Melt Butter

Melt butter in a large Dutch oven or pot over medium heat. 

Saute vegetables

Add onion and pepper and sauté until softened. Add in garlic and sauté an additional 30 seconds.

Create Roux

Sprinkle in flour, stir to coat the vegetables. Continue to cook for 2-3 minutes. 

Add broth

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 corn

Add the corn and potatoes. Add the seasonings. Stir to combine. 

Simmer

Bring soup to a simmer, cover and let cook 15 minutes or until potatoes are softened and fork tender. 

Remove

Blend

Using an immersion blender, blend a portion of the soup until thickened. 

Add Cream

Add the Cacique Crema Mexicana and stir to combine. 

Add lime

Serve

Serve the chowder warm and top with additional Crema Mexicana, crumbled Cacique Ranchero Queso Fresco, diced cilantro, and a sprinkle of chili powder. 

Top 3 mexican corn chowder recipes from across the web

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Mexican Corn Chowder + Video

Poblano Corn Chowder

Mexican Street Corn Chowder

Top 3 mexican corn chowder recipes from across the web

The most viewed mexican corn chowder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Corn Chowder + Video

Poblano Corn Chowder

Mexican Street Corn Chowder

The most viewed mexican corn chowder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine