Description
This Creamy Mexican Corn Chowder is a rich and flavorful soup that combines sweet corn, spicy peppers, and a blend of cheeses with aromatic spices and fresh lime juice. Perfect for a comforting meal, it features a smooth texture from blending part of the corn mixture and is garnished with fresh cilantro and zesty lime for a vibrant finish.
Ingredients
Main Ingredients
- 2 10oz bags of frozen corn, cooked
- 14.5 oz can of chicken broth
- 1/2 of a white onion, diced
- 2 cloves garlic, grated
- 1 red pepper, seeded and diced
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup shredded pepper jack cheese
- 1/2 cup crumbled Cotija cheese
- 2 cups half & half
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1 tablespoon fresh squeezed lime juice
- 1-2 tablespoons chopped cilantro
- 4 tablespoons vegetable oil (for cooking)
Instructions
- Sauté Vegetables and Corn: In a large pot, heat 4 tablespoons of vegetable oil over medium heat. Add the cooked frozen corn, diced onion, salt, and black pepper. Cook for 10 minutes, stirring occasionally, allowing the corn to brown and develop charred bits on the bottom of the pot. Remove 1 cup of this mixture to reserve for garnish later.
- Add Garlic and Broth: Add the grated garlic and canned chicken broth to the pot, stirring well to deglaze and scrape up the browned bits from the bottom for maximum flavor. Bring to a simmer and cook for another 6 minutes.
- Blend the Chowder Base: Carefully transfer the contents of the pot into a blender, loosening the center cap to allow steam to escape safely. Blend until smooth, then return the mixture to the pot.
- Add Cheese, Peppers, and Seasonings: Over low heat, add the Cotija cheese, diced red pepper, shredded pepper jack cheese, half a cup of the reserved corn, half & half, chopped cilantro, lime juice, chili powder, and garlic powder. Stir gently and taste, adding additional chili powder if more heat is desired. Simmer for 10 minutes to meld flavors.
- Serve and Garnish: Ladle the chowder into bowls. Top each serving with extra crumbled Cotija cheese, chopped cilantro, the reserved corn, additional chili powder for heat if preferred, and squeeze a lime wedge over the top for a bright finish.
Notes
- For a spicier chowder, increase the chili powder or add a pinch of cayenne pepper.
- To make this chowder vegetarian, substitute vegetable broth for chicken broth.
- If you prefer a thicker chowder, reduce the amount of half & half or simmer longer to concentrate.
- The reserved corn used as garnish adds a nice texture contrast and visual appeal.
- Use a hand blender directly in the pot to simplify the blending step and reduce cleanup.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
