Mexican Street Corn Chowder
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
Directions
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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.
Pour in chicken broth; stir and gently scrape the bottom of the pot to loosen any bits. Add in corn, potatoes and seasonings; stir.
Bring to a simmer; cover; cook 15 minutes or until potatoes are softened and fork tender. Remove from heat.
Using an immersion blender, blend a portion of the soup until thickened. Add Cacique Crema Mexicana; stir. Add the lime juice; stir.
Serve warm, topped with additional Crema Mexicana, crumbled Cacique Ranchero Queso Fresco, diced cilantro, and a sprinkle of chili powder.
6 servings.
* Cacique is the brand name of Hispanic cheeses.