Mexican Corn Chowder
Right now, the weather has decided to warm up enough to feel like spring…but in the 8 years I’ve lived in Las Vegas, that is rather typical. Winter lasts for approximately a month, or what we natives (or transplanted natives-2 of my kids were born here) call winter. Then usually toward the end of January, we hit 50°F-60°F weather. It is glorious and at the same time depressing…knowing that just around the corner is triple-digit weather.
Even though it is the perfect park-playing weather, we are still savoring every moment it is cool enough to consume soup. My kiddos especially love corn chowder, but this time I decided to put a spin on it. I don’t know what it is, but the older I get the more I love spicy foods. So turning this corn chowder into Mexican Corn Chowder was a huge win for me. Plus it was super easy and ready in 30 min.
Mexican Corn Chowder
Ingredients
- 3 large russet potatoes peeled and cubed
- 1 medium onion diced
- 2 cups frozen corn
- 7 oz diced green chilis
- 1/2 cup unsalted butter
- 4 Tbsp all-purpose flour
- 1 jalapeno diced
- 32 oz vegetable stock
- 1/2 cup heavy cream
- 1 cup Mexican blend cheese shredded
- fresh cilantro chopped
- salt and pepper to taste
- Cotija cheese for garnish
- Santa Fe Tortilla Strip Chips for garnish
Instructions
- In a large saucepot, add in the butter and the onion. Let cook for 3-5 minutes or until the onion begins to become translucent. Add in the all-purpose flour and stir until it has been absorbed by the melted butter. Combining the flour and the butter creates a rue, or a thickening agent to cause the chowder to be creamy.
- Add in the vegetable stock and stir until the rue evenly combines with the stock. Add in the potatoes, jalapeno, green chilis, and corn. Let the mixture come to a boil, then turn down the heat to a simmer. Let the pot simmer for 7-10 minutes, stirring occasionally so nothing sits on the bottom of the pot and burns.
- When the potatoes are soft (poke them with a fork to check), add in the heavy cream and the cheese, stir to combine. Turn off the heat and serve immediately. Salt and pepper to taste, and top with any garnishes. Cilantro, Cotija cheese and crunchy tortilla strips are my favorite.
Nutrition
This recipe is quick and can easily be made for a crowd. If the heat is too much then omit the jalapeno. If it isn’t enough then add 2 jalapenos.
Do you have a favorite chowder recipe for when it’s cold outside? Hope y’all have an amazing week.
You May Also Like
Black Forest Cupcake
Mint Chocolate Crinkle Cookies
