Description
Mexican corn chowder blends robust flavors from traditional Mexican cuisine with comforting chowder elements. Hearty ingredients and simple preparation make this soup a delightful meal for hungry diners seeking authentic southwestern warmth.
Ingredients
Scale
- 2 10-oz (280 g) bags frozen corn, cooked
- 2 cups half & half
- 14.5 oz (411 g) can chicken broth
- 1 cup shredded pepper jack cheese
- ½ cup crumbled Cotija cheese
- 4 tbsps vegetable oil
- ½ white onion, diced
- 2 cloves garlic, grated
- 1 red pepper, seeded and diced
- 1–2 tbsps chopped cilantro
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp chili powder
- 1 tbsp fresh squeezed lime juice
Instructions
- Caramelize Corn Base: Heat oil in a large pot over medium flame, sautéing frozen corn and diced onion until corn develops golden-brown edges and rich caramelized notes. Season with salt and pepper, stirring occasionally to prevent burning.
- Create Corn Garnish: Set aside one cup of roasted corn mixture for final presentation.
- Build Flavor Foundation: Introduce grated garlic to the pot, quickly releasing its aromatic essence. Pour chicken broth, scraping the pot’s bottom to incorporate all caramelized fragments and develop deep flavor complexity.
- Blend and Smooth: Transfer the mixture to a blender, carefully removing the center cap to allow steam escape. Puree until achieving a silky, uniform consistency.
- Enhance and Enrich: Return blended base to the pot on low heat. Fold in Cotija cheese, pepper jack cheese, diced red pepper, half & half, reserved corn kernels, cilantro, lime juice, garlic powder, and chili powder. Adjust seasoning to taste, potentially intensifying heat with additional chili powder.
- Finalize and Serve: Allow chowder to simmer, melding flavors completely. Ladle into serving bowls, garnishing with extra Cotija, fresh cilantro, reserved charred corn, a light chili powder sprinkle, and a zesty lime juice drizzle.
Notes
- Corn Caramelization Trick: Roasting corn until golden-brown edges develop deepens the overall flavor profile, creating a smoky, rich base for the chowder.
- Blending Technique: Ensure blender cap is partially open to release steam, preventing potential pressure buildup and potential kitchen mishaps.
- Cheese Melting Strategy: Add Cotija and pepper jack cheese gradually, stirring constantly to achieve smooth, even integration without clumping.
- Flavor Balancing Tip: Adjust heat and seasoning at the end by tasting, using additional chili powder or lime juice to enhance the chowder’s complexity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg