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
Serving: 1cupCalories: 310kcalCarbohydrates: 36.4gProtein: 8gFat: 15.5gSaturated Fat: 9.5gCholesterol: 43mgSodium: 196mgPotassium: 701mgFiber: 5.4gSugar: 5.1gCalcium: 46mgIron: 2mg
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