Mexican Street Corn Chowder
My recipe for Mexican Street Corn Chowder uses some short cuts but still has all the delicious flavors of elote in an easy hearty soup.
Servings 6
Calories 353kcal
Equipment
- 1 6-quart soup pot
Ingredients
- 20 oz frozen corn
- 2 cups frozen cubed hashbrown potatoes
- 1 1/2 cups frozen Cajun mirepoix onion, celery and green pepper
- 3 tbsp butter
- 3 tbsp flour
- 3 cups chicken broth
- 4 oz fire roasted green chiles
- 2 tbsp lime juice
- 1 tbsp Worcestershire sauce
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp Tajin
- 1 tsp smoked paprika
- 1 tsp salt
- 1 cup Mexican crema or sour cream
- 1/2 cup Cotija cheese
Instructions
- in a 6-quart soup pot over medium heat, melt the butter. Add the flour, cook for a couple of minutes, stirring often until it is bubbly and starting to brown.
- Stir in all the dry seasonings - chili powder through salt. Add the green chiles, Worcestershire sauce, lime juice, corn, potatoes and mirepoix. Stir until well combined.
- Pour in the chicken broth. Stir well and bring to a boil. Reduce the heat to simmer and cover the pot. Simmer the chowder for at least 30 minutes, until the potatoes are tender.
- Stir in the Mexican crema (or sour cream) until smooth and combined. Cook for a few more minutes until the chowder is hot.
- Serve bowls of chowder topped with a tablespoon of Cotija cheese, additional Tajin and fresh cilantro.
Nutrition
Calories: 353kcal | Carbohydrates: 48g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 960mg | Potassium: 600mg | Fiber: 6g | Sugar: 4g | Vitamin A: 822IU | Vitamin C: 23mg | Calcium: 165mg | Iron: 2mg