Marys Tex Mex Corn Chowder Food

TEX-MEX CHICKEN AND CORN SOUP

Steps:

• Cut the corn kernels off the cobs and transfer to a small bowl. Run the back of your knife down the cobs to scrape any corn milk into the bowl (it will help thicken the soup). Set aside.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the poblano, onion, 1/4 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are browned in spots, about 6 minutes. Add the corn kernels and their milk. Stir in the chili powder and cook until toasted, about 1 minute. Stir in the chicken broth, 3 cups water, the tomatoes, hominy, chicken, 1/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then lower the heat and simmer, uncovered, until the broth is slightly reduced and the vegetables are tender, about 5 minutes. Season with salt and pepper.
• Ladle the soup into bowls. Top with the chips and scallions.

MEXICAN STREET CORN CHOWDER

Steps:

• Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.

TEX-MEX CORN CHOWDER

Steps:

• Bring soup, milk, corn, chili powder and half the bacon in saucepan, stirring occasionally.
• Simmer on medium-low heat 5 min., stirring occasionally.
• Serve topped with cheese and remaining bacon.

TEX-MEX CHICKEN & CORN CHOWDER

Steps:

• Heat oil in a large saucepan set over medium-high heat. Add chicken, potatoes, half the oregano, chili powder and cumin. Cook, stirring often, for 5 min. or until lightly browned.
• Add the broth and salsa. Bring to a boil; cover and simmer 15 min. Stir in corn and remaining oregano and simmer about 2 to 3 min. longer or until potatoes are tender.
• Remove from heat and cool 2 min. before stirring in 3/4 cup (175 mL) sour cream and all but 1 tbsp (15 mL) green onion. Divide among 4 bowls and garnish with remaining sour cream and green onion. Serve with lime wedges.

TEX-MEX CORN

Steps:

• Pull back the husks from 4 ears of corn and remove the silk; sprinkle with 1 teaspoon chili powder. Cover with the husks and grill, turning, about 20 minutes. Fold back the husks and spread with a mixture of 1/2 cup mayonnaise and 1 teaspoon chili powder. Sprinkle with grated cheddar and crumbled bacon.

MARY'S TEX MEX CORN CHOWDER

Steps:

• Chop peppers.
• Add to large pot with marjoram, chili powder, oregano, black pepper and garlic. Cook over medium heat, until peppers are softened.
• Mix vegetable stock powder & water in a mixing cup.
• Add broth, sherry, potatoes, and hot peppers to pot. Cover and increase heat. Liquid should not quite cover the potatoes. If it does, allow to cook a bit longer to reduce the amount of liquid.
• Cook, stirring occasionally, until potatoes are cooked through, about 15 minutes.
• Reduce heat to medium low. Add corn. Cook another 10 minutes. (This step allows the soup to cool a bit and stop boiling before you add the milk products).
• Add milk and cream. Simmer briskly 15 minutes, stirring often. Do not allow to boil!
• Serve with a savory/salty bread to balance the sweetness & heat of the soup.

TEX-MEX CORN CHOWDER

Steps:

• Combine kernel corn, sweet corn, diced tomatoes, beans, chicken broth and chopped chili peppers with 1/2 cup water in medium saucepan.
• Bring to boil; reduce heat. Simmer, covered, 5 minutes.
• Ladle into bowls. Sprinkle each serving with shredded cheddar cheese or more chopped fresh chili peppers, and garnish with fresh cilantro, if desired.

TEX-MEX CORN CHOWDER

Steps:

• In a large soup pot saute the onions in oil until almost translucent.
• Add the broth and remaining vegetables except corn.
• Simmer for 45 minutes.
• Add the corn and simmer for 10 minutes more.
• Add the cream and milk.
• Turn heat up to medium but do not boil-you want a hearty simmer.
• Remove from heat and pour into a soup tureen.
• Offer pepper, cilantro and cheese at the table.

TEX MEX CORN CHOWDER

Steps:

• Throw this all together in a pot and heat through. Serve with cheese on top.