Mexican Street Corn Chowder
The delicious flavours of Mexican street corn in a soup form! Loaded with toppings such as tortilla chips, cheese, cilantro and jalapenos, this easy to prepare chowder is a must have at your dinner table.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 bowls
- 2 cooked chicken breasts shredded
- 2 12 oz cans of corn
- 2 tbsp olive oil
- 3 cloves of garlic minced
- 1 jalapeno seeded and minced
- 1 yellow onion diced
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1 tsp chili powder
- 4 cups chicken stock
- 1/2 cup sour cream
- 3/4 cup shredded cheddar cheese
- 2 tbsp lime juice
- Optional for toppings: cilantro, crushed tortilla chips, jalapeno slices, chili powder, extra shredded cheddar, cotija cheese
Heat 1 tbsp of olive oil in a large pot on medium-high heat. Saute corn for 5 minutes, stirring every minute or so to prevent from scorching. Remove corn from pot and set aside.
Heat remaining tablespoon of olive oil in same pot and saute the garlic, jalapeno, and onion until they begin to soften and are aromatic, about 3-4 minutes. Add all but 1 cup of the corn back to the pot (keep the remaining set aside for now).
Pour in chicken stock and bring to a boil. Reduce heat and simmer for 5 minutes.
Remove from heat. Using an immersion blender puree the soup until completely smooth. If you do not have an immersion blender, you can also puree the soup in a regular blender in small batches. (If you use a regular blender return soup to the pot before next step).
Stir in the chicken, remaining corn, sour cream, lime juice and cheese. Continue to stir until cheese has melted and is mixed throughout the soup.
Divide into soup bowls, top with desired garnishes and enjoy!