Description
This rich and creamy Mexican Street Corn and Chicken Chowder combines tender chicken, roasted corn, and warm spices in a comforting bowl of goodness. Inspired by the flavors of elote, this chowder is packed with smoky, tangy, and cheesy notes, making it a perfect meal for any season.
Ingredients
– 2 tbsp butter
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 jalapeño, seeded and diced
– 2 cups corn (fresh, frozen, or canned)
– 2 cups cooked chicken, shredded
– 3 cups chicken broth
– 1 cup heavy cream
– 1 cup milk
– 2 tbsp all-purpose flour
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– 1/2 tsp cumin
– Salt and black pepper to taste
– 1/2 cup cotija cheese, crumbled
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
– Tortilla strips for garnish (optional)
Instructions
1. In a large pot, melt butter over medium heat. Add onion, garlic, and jalapeño, and sauté until softened, about 3-4 minutes.
2. Stir in the corn and cook for another 3 minutes, allowing it to get a slight char.
3. Sprinkle in the flour and stir continuously for 1-2 minutes to create a roux.
4. Gradually pour in the chicken broth while stirring to avoid lumps.
5. Add the shredded chicken, chili powder, smoked paprika, cumin, salt, and black pepper. Bring to a gentle simmer.
6. Stir in the heavy cream and milk, then let the chowder cook for another 10 minutes, stirring occasionally.
7. Remove from heat and stir in cotija cheese and fresh cilantro.
8. Serve hot, garnished with tortilla strips and lime wedges. Enjoy!
Notes
– For extra smokiness, grill the corn before adding it to the chowder.
– Substitute cotija cheese with feta or Parmesan if unavailable.
– Adjust spice levels by adding more or less jalapeño and chili powder.
– Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg