Mexican Street Corn Chowder
Prep
15M
Cook
20M
Total
35M
Skill
Easy
Yield
8 servings
CUISINE
Mexican
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In a large soup pot over medium high heat, mix together...
- 1/2 cup butter
- 1 onion, diced
- 1 small poblano pepper, diced
- 1 red bell pepper, diced
Cook for 3-4 minutes till onions and peppers have softened, then whisk in....
- 1/4 cup flour
When a soft roux has toasted for 1-2 minutes, add and mix together...
- 4 cups chicken stock
- 3 cans (15.25 oz each) corn, drained
- 8 oz heavy cream
- 2 lbs yellow potatoes, diced into 1/2 inch pieces
- 2 tbsp lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp chili powder
- 2 tbsp chopped fresh cilantro
Simmer for 15-20 minutes. When potatoes have softened and flavors have melded together, remove from heat and serve.
Top with...
- fresh cilantro (garnish)
- crushed tortilla chips for garnish
Enjoy!
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A delicious corn chowder inspired by the Panera bread offering of the same name. This recipe makes enough for leftovers but to my delight we hardly had any. My wife and kids ate most of it up. It's even good at room temperature. We'll definitely be making this again I dare say.