Mexican Street Corn Chowder
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
6
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Calories
445 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
South American, Mexican
Mexican Street Corn Chowder
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Get your tastebuds tingling with this super simple but deeply flavorful soup that can be made in so many ways with so many different foods, it's a win regardless of the season! Ready in 30 minutes, this Easy Mexican Street Corn Chowder will get the family around the table for a dinner they won't soon forget!
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Ingredients
- 1 tablespoon canola oil
- 1 sweet yellow onion diced
- 1 red bell pepper seeded and diced
- 4 cloves garlic minced
- 2 cans (14.75 oz each) creamed corn
- 1 can (15.25 oz) whole kernel corn*
- 1 can (15.5 oz) black beans* drained and rinsed
- 1 can (4 oz) diced green chiles
- 1 ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked pepper
- 1 cup chicken broth*
- 1 tablespoon TABASCO® Sauce
- 2 cups milk
- 1 ½ cups cotija cheese grated
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Instructions
- Heat canola oil in a large pot over medium-high heat and add the onion and red bell pepper. Saute until softened, around 4 minutes, then add the garlic and cook for 1 minute more, or until fragrant.
- Add the creamed corn, whole kernel corn, black beans, diced green chiles, cumin, paprika, salt and pepper, and chicken broth and stir to combine. Bring to a low boil, then reduce heat to medium-low and simmer for 10 minutes.
- Stir in the TABASCO® Sauce, milk, and cotjia cheese, then reduce heat to low and continue cooking for 10 more minutes to allow the flavors to melt together, stirring occassionally.Serve immediately!
Notes
- I prefer to use salt-free varieties of canned goods and broths, but if you don't have salt-free, I would omit the added kosher salt and season as necessary at the end of cooking.
- use fresh corn during the summer by adding 1 ½ cups of kernels to the pot first, then place 3 cups of kernels in a food processor and pulse them several times to break them up. Add them to the pot with an additional ½ cup of milk and a pinch of sugar. Fresh corn will add about 10-15 more minutes of cook time.
- replaced canned chiles with fresh serrano peppers by seeding and dicing them and adding them to the pot with the onion and bell peppers to soften.
- replace milk with half-and-half for a thicker chowder, or use full-fat canned coconut milk or shelf-stable coconut milk for a lighter chowder with a slight tropical twist.
- utilize canned Mexicorn instead of whole kernel corn to eliminate the need to use a bell pepper.
- if you can't locate cotija cheese, parmesan is a suitable substitute.
Nutrition Information
Show Details
Calories
445kcal
(22%)
Carbohydrates
65g
(22%)
Protein
20g
(40%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
40mg
(13%)
Sodium
1447mg
(60%)
Potassium
841mg
(24%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
1069IU
(21%)
Vitamin C
47mg
(52%)
Calcium
332mg
(33%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 65g | 22% |
| Protein | 20g | 40% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 40mg | 13% |
| Sodium | 1447mg | 60% |
| Potassium | 841mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 1069IU | 21% |
| Vitamin C | 47mg | 52% |
| Calcium | 332mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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