Mexican Corn Chowder
Creamy, spicy soup with sweet corn and smoky flavors
Ingredients
Instructions
-
Prepare the cornCut kernels from corn cobs and set aside. Place the empty cobs in a large pot with 4 cups of chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes to create a corn-infused broth. Remove and discard cobs.
-
Sauté the vegetablesIn a large Dutch oven or heavy pot, heat olive oil over medium heat. Add onion, bell pepper, and jalapeños. Cook until softened, about 5-7 minutes. Add garlic, cumin, and smoked paprika and cook for another minute until fragrant.
-
Build the chowder baseAdd two-thirds of the corn kernels to the pot. Reserve the remaining third for later. Stir to combine with the vegetables and spices, then pour in the corn-infused broth. Add diced tomatoes, green chilies, and Mexican oregano. Bring to a simmer and cook for 10 minutes.
-
Blend for creaminessUsing an immersion blender, partially purée the soup, leaving some chunks for texture. Alternatively, transfer about half the soup to a blender, purée, and return to the pot. Add the reserved corn kernels and heavy cream. Simmer for an additional 5 minutes.
-
Final seasoningStir in chopped cilantro. Taste and adjust seasoning with salt and pepper as needed. If the chowder is too thick, add more broth; if too thin, simmer longer to reduce.
-
Serve and garnishLadle the chowder into warm bowls. Top with crumbled cotija cheese, additional cilantro, sliced avocado, and crispy tortilla strips. Serve with lime wedges on the side for squeezing over the top.
Nutritional Information
385
Calories
per serving
12
Protein
g per serving
38
Carbohydrates
g per serving
22
Total Fat
g per serving
11
Saturated Fat
g per serving
5
Fiber
g per serving
12
Sugar
g per serving
680
Sodium
mg per serving
45
Vitamin C
% daily value
2.5
Iron
mg per serving
Mexican Corn Chowder is Also Known As
Sopa de Elote Mexicana, Chowder de Maíz Mexicano or Creamy Mexican Corn Soup
