Mexican Street Corn Chowder
How time flies. I can’t believe we are already in November. Fall is slowly leaving us and Winter is coming. Here in Colorado I don’t really feel we have gotten Fall weather. It has either been warm or freezing cold and snow. The leaves on the trees at our house never fully got to change color. They went from green, to slightly yellow to brown. I digress. Given the cooler temperatures we had yesterday in Colorado it was the perfect day to serve something warm, and slightly spicy for dinner: Mexican Street Corn Chowder.
While the recipe below isn’t hard, it does take a bit of time and patience. I promise it’s worth it though. The recipe is definitely not friendly on the diet, but a good treat meal on the weekend. I hope you enjoy the below just as much as we did.
Mexican Street Corn Chowder
Mexican Street Corn Chowder
Ingredients
- 4 Cobbs Sweet Corn
- 1/2 Yellow Onion Diced
- 2 Stalks Celery Sliced
- 2 Potatoes Cubed
- 2 Jalapeños Sliced
- 3 Cloves Garlic Minced
- 4-6 Cups Chicken Broth
- 1 Cup Sour Cream
- 1/2 Cup Heavy Cream
- 4-6 Pieces Bacon (Thick Cut) Cooked and Crumbled
- 1 Cup Queso Fresco Crumbles
- 1/4-1/2 Cup Flour
- 1 Tbsp Olive Oil
- 1 Tsp Cumin
- 1 Tbsp Everything but Elote (Trader Joes) Seasoning
- Salt and Pepper To Taste
Instructions
-
Cut the corn off the cobb and place in a large fry pan. Add in diced onion, sliced celery and garlic.
-
Drizzle veggie mixture with olive oil; approximately 1 Tbsp. Season veggie mixture with salt, pepper and cumin.
-
Fry up veggie mixture until it has some color. Approximately 15 minutes on low to medium heat.
-
While veggie mixture is cooking, wash potatoes and microwave for 4-5 minutes until cooked through. Let cool and then cube. Place in a large soup pot.
-
Add 3/4 of the diced jalapeños to the soup pot. Set the rest aside for garnish.
-
Once the veggie mixture is cooked through and browned slighly add to the soup pot. Add in chicken broth and everything but the elote seasoning, cover and place on low heat for 40 minutes. When the chowder has 10 minutes left add in sour cream, heavy cream and flour. Whisk together and let simmer for remaining time to thicken.
-
Serve chowder (4 bowls) and top with queso fresco and jalapeños.
Recipe Notes
Optional Toppings
- Mexican Street Corn corn chips (Trader Joes)
Homemade Everything but Elote Seasoning
Combine equal parts of the below seasonings:
- Paprika
- Chili Powder
- Grated Parmesan Cheese
- Dried cilantro
- Chipotle Powder
- Cumin
