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.
Servings 4 bowls
Ingredients
- 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
Instructions
- 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!