Mexican Chowder Food

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MEXICAN STREET CORN CHOWDER



Mexican Street Corn Chowder image

Corn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. -Rashanda Cobbins, Food Editor, Taste of Home

Provided by Taste of Home

Categories     Lunch

Time 4h5m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

10 ears fresh corn (about 5-1/2 cups)
1-1/4 to 2 cups water
6 bacon strips, chopped
2 small onions, chopped
2 small green peppers, chopped
1 jalapeno pepper, seeded and finely chopped
1 teaspoon ground chipotle pepper
2 teaspoons salt
3/4 teaspoon ground cumin
1/4 teaspoon pepper
1 cup heavy whipping cream
1 medium lime, zested and juiced
Optional toppings: Fresh cilantro, lime wedges, sliced jalapeno, chopped bell pepper and crumbled cotija cheese

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.

Nutrition Facts : Calories 287 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 743mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.

MEXICAN STREET CORN CHOWDER



Mexican Street Corn Chowder image

Mexican Street Corn Chowder. Thick and creamy corn chowder swirled with crema and flavored with chili powder and lime juice. Top with some crumbly queso fresco and fresh cilantro. This soup is hearty and reminiscent of Mexican Street Corn!

Provided by Serene

Categories     Main Course

Time 30m

Number Of Ingredients 20

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)
Cacique Crema Mexicana
¼ cup Cacique Ranchero Queso Fresco (crumbled)
cilantro (diced)
chili powder
lime wedges

Steps:

  • Melt butter in a large Dutch oven or pot over medium heat.
  • Add onion and pepper and sauté until softened. Add in garlic and sauté an additional 30 seconds.
  • Sprinkle in flour, stir to coat the vegetables. Continue to cook for 2-3 minutes.
  • Pour in the chicken broth, stir with a wooden spoon and gently scrape the bottom of the pot to loosen any stuck-on bits.
  • Add the corn and potatoes. Add the seasonings. Stir to combine.
  • Bring soup to a simmer, cover and let cook 15 minutes or until potatoes are softened and fork tender.
  • Remove soup from heat.
  • Using an immersion blender, blend a portion of the soup until thickened.
  • Add the Cacique Crema Mexicana and stir to combine.
  • Add the fresh lime juice and stir.
  • Serve the chowder warm and top with additional Crema Mexicana, crumbled Cacique Ranchero Queso Fresco, diced cilantro, and a sprinkle of chili powder.

Nutrition Facts : ServingSize 1 bowl, Calories 278 kcal, Carbohydrate 53 g, Protein 8 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 1204 mg, Fiber 6 g, Sugar 9 g

MEXICAN CHICKEN CORN CHOWDER



Mexican Chicken Corn Chowder image

Mexican Chicken Corn Chowder is creamy, cheesy and so easy to make! It has just enough of a kick to it and the flavor is incredible. This will be one of the best chowders that you will eat!

Provided by Alyssa Rivers

Categories     Appetizer     Dinner     Main Course     Side Dish     Soup

Time 25m

Number Of Ingredients 14

1 tablespoon butter
1 small onion (chopped)
1 jalapeno pepper (seeded and finely chopped)
3 garlic cloves (minced)
1 1/2 teaspoons cumin
1 cup chicken broth
2 cups half and half cream
2 cups shredded Mexican blend cheese (or 2 cups cheddar cheese)
1 (14 ounce can) cream-style corn
1 (4 ounce) can diced green chilies
1 (14 ounce) can diced tomatoes, drained
2 cups chicken (chopped and cooked, I used rotisserie)
salt and pepper to taste
Tabasco sauce (if desired for more of a kick)

Steps:

  • In a large pot or dutch oven add the butter and melt over medium high heat. Add onion, jalapeño, and garlic. Cook for 1-2 minutes until tender. Add the cumin. Add the broth and bring to a boil.
  • Reduce the heat to low and add in the cream, shredded cheese, cream- style corm, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.
  • Season with salt, pepper, tabasco sauce, and top with favorite toppings.

Nutrition Facts : Calories 306 kcal, Carbohydrate 7 g, Protein 15 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 84 mg, Sodium 467 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MEXICAN STREET CORN AND CHICKEN CHOWDER



Mexican Street Corn and Chicken Chowder image

This Mexican Street Corn (aka Elote!) and Chicken Chowder is the absolute BEST! Loaded with juicy corn, tender chicken and tons of veggies - this creamy soup is a major crowd pleaser and will warm you up on a chilly night!

Provided by Haylie

Categories     Main Course     Soup

Time 40m

Number Of Ingredients 20

1.5 lbs chicken breast, diced into bite size pieces
2 tbsp avocado oil (or olive oil)
3 tbsp butter
1 medium red onion, diced (about 1 cup worth)
1 green bell pepper, diced (about 1/2-1 cup)
1 small jalapeno, de-seeded
4 cups fresh (or canned and drained!) corn
4 oz can diced green chiles
3 large cloves garlic, minced
4 cups chicken broth
1/4 cup all purpose flour
1 cup half and half
1 tsp garlic powder
1.5 tsp tajin (chili lime seasoning)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
salt to taste
1/2 cup sour cream
1/2 cup cotija cheese

Steps:

  • Begin by dicing the chicken into bite size pieces. Add 2 tbsp of avocado oil to a large pot or dutch oven and heat on medium heat. Once hot, add in the chicken with a large pinch of salt to season.
  • While chicken is cooking, dice the red onion, bell pepper, jalapeno (make sure to de-seed it!) and mince the garlic. If you're using fresh corn, slice it off the cob.
  • Cook chicken for 5-7 minutes, or until done and then remove from pot onto a plate and set aside for now.
  • Add 3 tbsp butter to the large pot and let it melt. Once hot (about medium heat), add in red onion, diced bell pepper, and jalapeno. Cook for 3-4 minutes or until fragrant. Add garlic and cook for 30 seconds to 1 minute.
  • Add flour to the cooked veggies and stir - cook for 2 minutes or so. To this mixture, add in the chicken broth and mix until combined.
  • Add in the corn (if you're using canned, remember to drain the corn!), diced chicken, and can of diced green chiles. Mix to combine.
  • Add in the tajin seasoning, garlic powder, chili powder, cumin, paprika and a pinch of salt. Mix to combine.
  • Add in half and half and bring to a LOW boil (don't let it get to a rolling boil) and then turn down heat and let simmer on low heat for 15 minutes, uncovered, stirring occasionally.
  • When the 15 minutes is up, add in 1/2 cup of sour cream as well as 1/2 cup of cotija cheese and stir. Taste and add salt if neccessary. Let warm for 1-2 minutes.
  • Serve and garnish with more diced onion, fresh corn, extra tajin seasoning and lime juice! Enjoy! Keep leftovers in tupperware in the fridge for 2-3 days.

MEXICAN CORN CHOWDER



Mexican Corn Chowder image

This chowder is so easy to make and everyone just loves it. The garnishes are what really make it. Try chopped tomatoes, shredded Jack cheese, cubed avocado, parsley, tortilla chips, salsa, Cheddar cheese -- the choice is up to you. Enjoy!

Provided by BUSHY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 12

¼ cup butter
1 stalk celery, chopped
1 onion, chopped
1 carrot, chopped
1 clove garlic, minced
1 teaspoon dried oregano
salt and pepper to taste
3 ½ cups fresh corn kernels
1 cup chicken broth
2 boneless chicken breast halves, cooked and cubed
2 teaspoons chopped green chile pepper
2 cups milk

Steps:

  • In a large saucepan over medium heat, melt butter. Cook celery, onion and carrot in butter until onion begins to soften. Stir in garlic, oregano, salt and pepper and cook 2 minutes more. Stir in corn, chicken broth, cooked chicken and chile pepper and let simmer until heated through. Stir in milk and heat gently just before serving.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 29.7 g, Cholesterol 54.3 mg, Fat 13.2 g, Fiber 3.3 g, Protein 16.2 g, SaturatedFat 6.8 g, Sodium 122.1 mg, Sugar 8.1 g

CORN CHOWDER



Corn Chowder image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
8 slices bacon, cut crosswise into 1/4-inch strips
2 medium yellow onions, cut into 1/4-inch dice
1 jalapeno, stems and seeds removed, cut into 1/4-inch dice
Kosher salt
4 cloves garlic, smashed and finely chopped
10 ears corn, kernels cut off the cobs, cobs reserved
6 large Yukon gold potatoes, cut into 1/2 inch-dice and reserved in water
2 bay leaves
2 quarts veggie or chicken stock
1 tablespoon sugar
1/2 teaspoon chipotle powder
1 cup heavy cream
1 bunch fresh chives, thinly sliced

Steps:

  • Put the olive oil in a large wide pot. Toss in the bacon and bring the pan to a low to medium heat. Cook the bacon slowly, stirring occasionally, until the bacon has let off a lot of fat and is crispy, 10 to 12 minutes. Don't rush this step...you WANT the fat to melt out of the bacon. When the bacon is crisp, use a slotted spoon to remove the bacon from the pot and reserve it on paper towels.
  • Add the onions and jalapenos to the pot and turn the heat up to medium-high. Season with salt and cook until the onions are soft and very aromatic, 7 to 8 minutes. Toss in the garlic and cook 1 to 2 minutes. Add half of the corn kernels, the cobs, half of the potatoes, bay leaves and stock. Season with salt. Bring the soup to a boil (BTB) and reduce to a simmer (RTS) and simmer until the potatoes are cooked through, 25 to 30 minutes.
  • Remove the corn cobs from the chowder and let cool. Remove the bay leaves and discard. Using an immersion blender, regular blender or food processor in batches, puree the soup until smooth. Return the soup to the pot, toss in the remaining potatoes and 1 cup water. Add the sugar and chipotle powder. Bring the soup to a medium heat and cook until the potatoes are cooked through, 15 to 20 minutes. Taste for seasoning and adjust if needed. Stir the soup frequently to prevent sticking and burning on the bottom.
  • While the potatoes are cooking in the soup, run a knife up the cooled corn cobs to scrape the yummy little pieces of the corn closest to the cob off--this is the most delicious corn-y goodness!!! When the potatoes are cooked, toss in the remaining corn, the corn cob scrapings and the heavy cream. Stir to combine. Taste and correct the seasoning if needed.
  • Serve immediately topped with the chives and reserved crispy bacon.
  • Corn hole-in-one!!!!

MEXICAN CHICKEN CORN CHOWDER



Mexican Chicken Corn Chowder image

Chowder with pizzazz!

Provided by Jeanne Jones

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 14

1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
½ cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
¾ teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
¼ bunch fresh cilantro sprigs, for garnish

Steps:

  • In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
  • Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
  • Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 15.1 g, Cholesterol 108.5 mg, Fat 21.3 g, Fiber 1.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 868.3 mg, Sugar 3.3 g

MEXICAN CHICKEN CORN CHOWDER



Mexican Chicken Corn Chowder image

Here is a tasty, quick to fix soup that is perfect for a cool evening. You can make it as spicy as you like by adjusting the amount of Tabasco. Don't forget to add the tomatoes at the end - they add an incredible depth of flavor to the soup!

Provided by miss gracie

Categories     Chowders

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 lbs boneless skinless chicken breasts
1/2 cup chopped onion
1 -2 clove garlic, minced
3 tablespoons butter
2 chicken bouillon cubes
1 cup hot water
1/2-1 teaspoon ground cumin
2 cups half-and-half
2 cups shredded monterey jack cheese
1 (16 ounce) can cream-style corn
1 (4 ounce) can chopped green chilies, undrained
1/4-1 teaspoon Tabasco sauce
1 medium tomatoes, chopped

Steps:

  • Cut chicken into bite-sized pieces.
  • In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
  • Dissolve the bouillon in hot water.
  • Add to pan along with the cumin; bring to a boil.
  • Reduce heat; cover and simmer for 5 minutes.
  • Add cream, cheese, corn, chilies, and Tabasco.
  • Cook and stir over low heat until the cheese is melted.
  • Stir in tomato.
  • Serve immediately; garnish with cilantro if desired.

Nutrition Facts : Calories 501.8, Fat 30, SaturatedFat 17.4, Cholesterol 151.4, Sodium 957, Carbohydrate 21.8, Fiber 1.7, Sugar 5.1, Protein 38.1

CROCK POT MEXICAN CHICKEN CHOWDER



Crock Pot Mexican Chicken Chowder image

Make and share this Crock Pot Mexican Chicken Chowder recipe from Food.com.

Provided by lazyme

Categories     Chowders

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 cups cooked chicken
1 (10 ounce) can mexicorn, drained
1 (10 3/4 ounce) can cream of potato soup
1 (4 ounce) can green chilies, undrained
2 tablespoons fresh cilantro, snipped
1 (1 1/4 ounce) envelope taco seasoning mix
3 cups chicken broth
8 ounces sour cream
4 ounces jalapeno pepper cheese spread

Steps:

  • In a crock pot, combine chicken, corn, soup, undrained chilies, cilantro, and taco seasoning mix.
  • Stir in chicken broth.
  • Cover; cook on LOW setting for 8 to 10 hours, or on HIGH setting for 4 to 5 hours.
  • Stir about 1 cup of hot soup into sour cream.
  • Stir sour cream mixture and cheese into the mixture in crock pot; cover and let stand for 5 minutes.

Nutrition Facts : Calories 412.9, Fat 21.2, SaturatedFat 10.5, Cholesterol 95.8, Sodium 1529.9, Carbohydrate 25.9, Fiber 0.8, Sugar 3.4, Protein 30.7

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From shape.com
Estimated Reading Time 4 mins


CREAMY MEXICAN-INSPIRED CORN CHOWDER - NINJA TEST KITCHEN
Creamy Mexican-Inspired Corn Chowder. This rich corn chowder is one of my personal favorite recipes. It’s on regular rotation at our house, and I hope you’ll love it, too. With an abundance of sweetcorn, plus aromatic spices and a silky, creamy base, this chowder is the ultimate comfort food.
From ninjatestkitchen.com
Servings 6
Total Time 48 mins
Category Comfort Food


MEXICAN CHICKEN CORN CHOWDER | READER'S DIGEST CANADA

From readersdigest.ca
Servings 8
Estimated Reading Time 50 secs
Category Soups
Total Time 30 mins


MEXICAN CHOWDER RECIPES
Mexican clam chowder recipe. Learn how to cook great Mexican clam chowder . Crecipe.com deliver fine selection of quality Mexican clam chowder recipes equipped with ratings, reviews and mixing tips. Get one of our Mexican clam chowder recipe and prepare delicious and healthy treat for your family or friends.
From tfrecipes.com


RECIPE | GREEN MEXICAN CORN CHOWDER | NATALIE MACLEAN
Green Mexican Corn Chowder. This soup is not only a beautiful color of bright green but the flavor will blow your mind. You get the sweetness from the corn, backed up by richness of the cream, combined with the fresh tartness of the tomatillo and the heat from the poblano, your tongue is going to think it’s died and gone to heaven.
From nataliemaclean.com


STEP-BY-STEP GUIDE TO MAKE QUICK MEXICAN CHICKEN CHOWDER ...
This chicken corn chowder recipe is spicy, bold and the perfect comfort food. Made in just one pot, this Mexican chowder is ready to eat from prep to finish in just one hour. This Mexican-inspired Chicken Chowder was super filling and we had plenty of leftovers for lunch the next day. Mexican Chicken Corn Chowder is creamy, cheesy and so easy ...
From foodpedia.xyz


MEXICAN CORN CHOWDER - COOKEATSHARE
View top rated Mexican corn chowder recipes with ratings and reviews. Mexican Corn Chowder With Roasted Peppers, Mexican Corn Chowder, Mexican Corn, etc.
From cookeatshare.com


MEXICAN CHEESY CHICKEN CHOWDER (THE COOKIE ROOKIE ...
Mexican Cheesy Chicken Chowder (The Cookie Rookie) This MEXICAN CHEESY CHICKEN CHOWDER is the ultimate Winter comfort food soup! Loaded with spicy tomatoes, green peppers, hash brown potatoes, garlic, onion, CHEESE, and more, this was an instant favor
From pinterest.com


MEXICAN CHICKEN CORN CHOWDER | FOODS GEEK
Mexican Chicken Corn Chowder. I am loving fall and all things cooler temperatures bring on and that is making this Mexican Chicken Corn Chowder. This chowder is one of favorites because of all the flavors and how easy it is to make. It is a thick, rich and has a kick of spice chowder that will warm your family up this fall season.
From foodsgeek.com


CROCK POT MEXICAN CHICKEN CHOWDER RECIPES
mexican street corn chowder Corn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. …
From tfrecipes.com


MEXICAN CHICKEN CORN CHOWDER RECIPE - FOOD NEWS
Mexican Chicken Corn Chowder takes a comfort food classic and gives it a fun little kick (without being too spicy). It’s satisfyingly delicious, cooks up quickly in …
From foodnewsnews.com


CHOWDER RECIPES - TASTE OF HOME

From tasteofhome.com


EMERALD CORN CHOWDER | MEXICAN FOOD RECIPES, CHOWDER ...
Sep 12, 2012 - You know and love amazing Mexican food, and with Frontera's chef-inspired recipes and authentic products, now you can make it! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


MEXICAN CORN CHOWDER | FOOD TOWN
Ladle about ⅓ of the corn mixture into a blender or food processor. Add the half and half and puree for 30 seconds or until smooth. Pour pureed mixture back into the soup, stirring to combine. Bring soup to a low boil; reduce heat and simmer for …
From yourfoodtown.com


MEXICAN CLAM CHOWDER RECIPE
Mexican clam chowder recipe. Learn how to cook great Mexican clam chowder . Crecipe.com deliver fine selection of quality Mexican clam chowder recipes equipped with ratings, reviews and mixing tips. Get one of our Mexican clam chowder recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


WHAT WINE GOES WITH CHICKEN POBLANO CHOWDER RECIPE ...
The best 3 wines to pair with CHICKEN POBLANO CHOWDER RECIPE - MEXICAN.FOOD.COM are below. Enjoy any of these with confidence: 1) White: Burgundy Chardonnay. 2) Red: South African Cabernet Sauvignon. 3) Red: Argentinian Malbec. How we paired them… You chose Chicken Poblano Chowder Recipe - Mexican.Food.com
From delipair.com


CROCK POT MEXICAN CHICKEN CHOWDER RECIPE - FOOD NEWS
Season the chicken. Sauté the chicken, searing each side until brown. Transfer chicken to the slow cooker. Sprinkle the spices over the chicken, and pour in the tomatoes. Scatter the peppers on top. Cover and cook until the chicken reaches 165 degrees F. Shred the chicken, either on a cutting board or right in the slow cooker.
From foodnewsnews.com


CREAMY MEXICAN CORN CHOWDER | MEXICAN SOUP RECIPES, EASY ...
Corn Chowder. Thick and creamy, this hearty corn chowder soup is loaded with chunks of potato, ham, and tons of flavor! This soup is easy enough to make as a weeknight meal, and best of all can be made with fresh, frozen, or even canned corn, making it perfect all year round! #cornchowder #chowder #souprecipes #cornrecipes #easydinner
From pinterest.com


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