Mexican Street Corn Chowder
Experience the vibrant flavors of Mexico with this Mexican Street Corn Chowder. Combining the creamy richness of Cacique Crema Mexicana with the zest of fresh lime juice, this chowder is a delightful twist on classic street corn.
Packed with sweet corn, tender gold potatoes, and a hint of spice from poblano peppers, it’s a comforting dish that brings warmth and excitement to any meal. Perfect for a cozy night in or a festive gathering, this chowder is as easy to make as it is delicious.
Enjoy it topped with crumbled queso fresco and fresh cilantro for an authentic Mexican touch.
Why You’ll Love This Recipe:
Rich and Creamy Texture: The Cacique Crema Mexicana adds a luscious creaminess that blends perfectly with the hearty ingredients.
Flavorful and Spicy: The combination of chili powder, Mexican oregano, and poblano peppers gives the chowder a delightful kick, bringing authentic Mexican flavors to the forefront.
Comforting and Satisfying: With tender potatoes and sweet corn, this chowder is both filling and comforting, making it perfect for any occasion.
Versatile Toppings: The variety of toppings, like crumbled queso fresco and fresh cilantro, allows for personalization, letting everyone customize their bowl to their liking.
Simple to Make: Despite its complex flavors, the recipe is straightforward and easy to prepare, making it accessible for cooks of all levels.
Key Ingredients:
Corn: Provides natural sweetness and texture, forming the base of the chowder.
Poblano Pepper: Adds a mild heat and authentic Mexican flavor.
Gold Potatoes: Offer heartiness and help thicken the chowder.
Cacique Crema Mexicana: Brings a creamy richness that ties the flavors together.
Chili Powder and Mexican Oregano: Infuse the soup with warmth and spice, enhancing its depth.
Lime Juice: Adds a fresh, tangy brightness that balances the rich ingredients.
Mexican Street Corn Chowder
Ingredients:
2 tbsp butter unsalted
½ cup onion diced
3 cloves garlic minced
1 poblano pepper diced
4 tbsp flour
4 cups chicken broth no sodium
32 ounces corn (fresh, frozen or canned-if using canned drain first)
1 lb gold potatoes diced 1/2 inch cubes
1½ tsp salt
1 tsp chili powder 1
1 tsp Mexican oregano
½ tsp ground cumin
¼ tsp ground black pepper
½ cup Cacique Crema Mexicana
1 tbsp lime juice fresh
Topping:
Cacique Crema Mexicana
¼ cup Cacique Ranchero Queso Fresco crumbled
cilantro diced
chili powder
lime wedges
Instructions:
Melt the butter in a large Dutch oven or pot over medium heat.
Add the diced onion and poblano pepper, sautéing until they soften. Add the minced garlic and sauté for an additional 30 seconds.
Sprinkle in the flour, stirring to coat the vegetables. Cook for 2-3 minutes.
Pour in the chicken broth, stirring with a wooden spoon to loosen any bits stuck to the bottom of the pot.
Add the corn and diced potatoes, followed by the salt, chili powder, Mexican oregano, ground cumin, and black pepper. Stir everything together.
Bring the mixture to a simmer, cover, and let it cook for about 15 minutes, or until the potatoes are soft and fork-tender.
Remove the pot from heat. Use an immersion blender to blend a portion of the soup until it thickens.
Stir in the Cacique Crema Mexicana and fresh lime juice.
Serve the chowder warm, topped with additional Crema Mexicana, crumbled Cacique Ranchero Queso Fresco, diced cilantro, a sprinkle of chili powder, and lime wedges. Enjoy!
Notes:
Corn Options: You can use fresh, frozen, or canned corn. If using canned, be sure to drain it first.
Adjusting Spice: For a milder chowder, reduce the amount of chili powder or use a milder pepper.
Blending: Use an immersion blender to thicken the chowder to your preferred consistency, but leave some chunks for texture.
Crema Substitute: If Cacique Crema Mexicana is unavailable, sour cream or heavy cream can be used as alternatives.
Toppings: Customize with your favorite toppings like avocado or sliced jalapeños for extra flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Nutrition Information:
Calories: 250 | Protein: 6 g | Carbohydrates: 35 g | Fat: 10 g | Saturated Fat: 5 g | Fiber: 4 g | Sugar: 4 g | Sodium: 500 mg
Frequently Asked Questions:
Can I make this chowder vegetarian?
Yes, simply substitute the chicken broth with vegetable broth to make it vegetarian.
What if I don’t have an immersion blender?
You can use a regular blender.
Just blend a portion of the soup in batches, being careful with the hot liquid.
How can I adjust the spice level?
To reduce spiciness, use less chili powder or omit the poblano pepper.
For more heat, add jalapeños or extra chili powder.
Can I freeze leftovers?
Yes, this chowder freezes well.
Store in airtight containers and thaw in the refrigerator before reheating.
Is there a substitute for Cacique Crema Mexicana?
You can use sour cream or heavy cream as substitutes if Cacique Crema Mexicana is unavailable.
Can I use different types of potatoes?
Yes, you can use russet or red potatoes if gold potatoes are unavailable.
Just ensure they’re diced into similar-sized cubes for even cooking.
How do I prevent the soup from becoming too thick?
If the chowder is too thick, gradually add more chicken broth or water until you reach the desired consistency.
What can I use if I don’t have Mexican oregano?
Regular oregano can be used as a substitute, though Mexican oregano offers a slightly more citrusy flavor.
How long does it take to prep the ingredients?
Prepping typically takes about 15-20 minutes, depending on your chopping speed and familiarity with the ingredients.
Can I make this chowder in advance?
Yes, you can make it a day ahead.
The flavors often deepen overnight.
Reheat gently on the stove, adding a splash of broth if needed.