Description

This hearty, thick and cream chowder has all the flavors of Mexican street corn. It can be ready to eat in about 30 minutes.

Ingredients

• 2 T. butter, unsalted
• 1/2 c. onion, diced
• 3 cloves garlic, minced
• 1 poblano pepper, diced
• 4 T. flour
• 4 c. no-sodium vegetable (or chicken) broth
• 32 oz. corn (fresh, frozen or canned- if using canned, drain)
• 1 lb. gold potatoes, diced into 1/2 inch cubes
• 1 1/2 t. salt
• 1 t. chili powder
• 1 t. Mexican oregano
• 1/2 t. ground cumin
• 1/4 t. ground black pepper
• 1/2 c. Cacique Crema Mexicana*
• 1 T. freshly squeezed lime juice
• Topping:
• Cacique Crema Mexicana
• 1/4 c. Cacique Ranchero Queso Fresco, crumbled
• cilantro, diced
• chili powder
• lime wedges

Steps

1. Melt butter in a large pot or Dutch oven over medium heat. Add onion and pepper; sauté until softened; add garlic; sauté another 30 seconds. Sprinkle in flour; stir to coat veggies. Cook for 2-3 minutes.
2. Pour in chicken broth; stir and gently scrape the bottom of the pot to loosen any bits. Add in corn, potatoes and seasonings; stir.
3. Bring to a simmer; cover; cook 15 minutes or until potatoes are softened and fork tender. Remove from heat.