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Creamy Mexican Corn Chowder

Creamy Mexican Corn Chowder is a hearty chowder packed with comforting Mexican flavors. Charred corn, Cotija cheese, and red peppers combine to make a delicious meal in a bowl perfect for the cold weather.

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Ingredients

2 10oz bags of frozen corn, cooked
1/2 of a white onion, diced
2 cloves garlic, grated
1 red pepper, seeded and diced
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup shredded pepper jack cheese
1/2 cup crumbled Cotija cheese
2 cups half & half
1 tablespoon fresh squeezed lime juice
12 tablespoons chopped cilantro

Instructions

  1. In a large pot, heat 4 tablespoons of vegetable oil over medium heat, then add the cooked frozen corn from the bags, the diced onion, and season with salt and pepper. Cook 10 minutes, stirring occasionally. You want the corn to get browned and charred a bit and have browned bits on the bottom of the pot. Scoop out 1 cup of the corn mixture, you’ll save this for the end to garnish the bowls before serving.
  2. Next, add the 2 cloves of grated garlic and the 14.5oz can of chicken broth. Stir, making sure to scrape any of the browned bits from the bottom of the pot. This is tons of flavor for the chowder! Simmer bubbly for another 6 minutes.
  3. Now you’ll need to blend this mixture into the chowder. Pour into a food processor, a blender, or I use my NutriBullet and blend until smooth. Depending on the size of the device you may need to do this in batches. Once everything has blended, return to the pot.
  4. Over low heat, add the Cotija cheese, red peppers, pepper jack cheese, 1/2 cup of the reserved corn, the half & half, chopped cilantro, and lime juice. Taste, if you want more spice than the pepper jack cheese gives you can add chili powder to give it more heat. Simmer 10 minutes to let the flavors combine.
  5. To serve, laddle into bowls then top with additional crumbled Cotija cheese, more chopped cilantro, the reserved corn, and squeeze a lime wedge over top.
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