Mexican Corn Chowder Garrett Smith Food

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.

MEXICAN STREET CORN CHOWDER

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.

MEXICAN CORN CHOWDER

Steps:

• In Dutch oven, heat oil; add onion, and saute until tender.
• Add cumin and cook 1 minute, stirring.
• Stir in corn, milk, and chiles. Heat just to simmering. Do not boil.
• Serve with corn tortilla chips.

TINA'S MEXICAN CORN CHOWDER

Steps:

• Place all ingredients EXCEPT milk in pot. Bring to a boil and simmer 20 minutes. Stir in milk and heat through. Serve with crushed tortilla chips and pepper jack cheese on top.

EXCELLENT MEXICAN CHICKEN CORN CHOWDER

Steps:

• Add the chicken bouillon cubes to the cup of hot water and set aside to melt.
• In a Dutch oven, melt the butter and then add the chicken, onion, galic, and bell pepper. Saute until the chicken is no longer pink.
• Add the cumin and oregano.
• Add the tomatoes and green chilis.
• Add the creamed and frozen corn.
• Add the water with the bouillon cubes, plus add the 1 to 2 cups of additional water depending how brothy you want it. Heat on medium until bubbling. Simmer for 10 minutes.
• Add the half and half and heat to simmer. Do not boil. When the soup is hot, add both cheeses a hand full at a time to melt. Add hot sauce if you want more heat.

MEXICAN CHICKEN CORN CHOWDER

Steps:

• In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.

MEXICAN CHICKEN CORN CHOWDER

Steps:

• In large stock pot boil chicken in 6 cups water until done. Remove chicken and let cool.
• In a seperate pan sautee onion and garlic in butter until translucent, set aside.
• Use a gravey sperator to remove fat from broth created from boiling chicken. Return broth to stock pot, add sauteed onion and garlic, frozen corn, chopped green chillies, cummmin, mexican oregano, chillie powder, salt, and pepper. If necessary add water to cover corn. Bring to boil, reduce to simmer. Simmer 30 minutes covered stirring occassionally.
• Place 1/3 of corn mixture in blender and blend until a creamy consistency, return to pot.
• Remove bones and skin from chicken and break into small pieces and add to corn mixture.
• Simmer for an additional 30 minutes.
• Add half and half and heat trough. If necessary, soup can be thickened with corn starch mixed with water to desired consistency.
• This is great served with a garnish of crushed corn chips and grated cheese.