Mexican Corn Chowder
User Reviews
5
Mexican Corn Chowder
Description
The Mexican Corn Chowder recipe starts by charring fresh ears of corn on a grill to develop a smoky flavor and then slicing off the kernels while saving some cobs for the broth. In a large pot, butter melts as onion, celery, poblano chiles, garlic, salt, oregano, and bay leaf are sweated until the vegetables soften, building an aromatic base.
The corn kernels, cobs, diced potatoes, milk, cream, and ancho chile powder are added next. The chowder is brought to a boil and then simmered covered, allowing the potatoes to cook until tender and the flavors to meld. This method results in a creamy, rich soup with a hint of spice and layered depth from the roasted corn and poblanos.
When served, the chowder is finished with chopped fresh cilantro, Mexican crema or sour cream, crumbled cotija cheese, and lime wedges for squeezing. These toppings add contrast and brightness to the creamy, hearty soup.
Ingredients
- 8 ears sweet corn (or 4 cups frozen)
- 4 tbsp butter
- 1 white onion diced
- 2 ribs celery diced
- 2 poblano chile seeded and diced
- 4 cloves garlic minced
- 1 tsp salt
- 1 tsp oregano Mexican or traditional
- 1 bay leaf
- 1 lb potato peeled and cut into 1/2" pieces, yellow
- 3 cups milk whole
- 1 cup heavy cream
- 1 tbsp ancho chile powder (or chile powder of choice)
Garnish
- 1/2 cup cilantro chopped
- 1/2 cup Mexican crema or sour cream
- 1/2 cup cotija cheese crumbled
- 2 lime cut into wedges
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 784mg | 33% |
| Potassium | 744mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1430IU | 29% |
| Vitamin C | 57mg | 63% |
| Calcium | 320mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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