Creamy Mexican Corn Chowder
Creamy Mexican Corn Chowder is a hearty chowder packed with comforting Mexican corn flavors. Charred corn, Cotija cheese, and red peppers combine to make a delicious meal in a bowl perfect for the cold weather.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 5-6 servings
- Category: Main Dish
- Method: Saute
- Cuisine: Mexican American
Ingredients
2 10oz bags of frozen corn, cooked
14.5 oz can of chicken broth
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
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1 tablespoon fresh squeezed lime juice
1-2 tablespoons chopped cilantro
Instructions
- 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.
- 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.
- Now you’ll need to use a blender or hand blender to create the mixture into the chowder. Carefully transfer the mixture into the blender, with the center cap loosened for steam to escape. Blend until smooth then return to the pot.
- Over low heat, add the Cotija cheese, red peppers, pepper jack cheese, 1/2 cup of the reserved corn, the half & half, chopped cilantro, lime juice, chili powder, and garlic powder. Taste, if you want more spice than the pepper jack cheese gives you can add more chili powder to give it more heat. Simmer 10 minutes to let the flavors combine.
- To serve, laddle into bowls then top with additional crumbled Cotija cheese, more chopped cilantro, the reserved corn, additional chili power for heat if needed, and squeeze a lime wedge over top.
Notes
Cotija cheese is a salty somewhat hard Mexican cheese. You can buy it already graded or as a wedge you can grate yourself. If you can’t find it you can substitute Feta cheese.