Mexican Street Corn Chowder
Recipes Main Dish Mexican Quick and Easy Soups and stews Vegetarian
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.