Elote Chicken Chowder Recipes

MEXICAN STREET CORN AND CHICKEN CHOWDER

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.

CREMA DE ELOTE (CORN CHOWDER WITH ROASTED PEPPERS)

Steps:

• If using fresh corn, husk and remove all of the corn silk, then cut the kernels from each cob with a sharp knife; transfer to a food processor. Scrape all the remaining corn from the cobs, using the end of a spoon, and add to the rest. There should be between 2 1/2 and 3 cups of corn. Place in the food processor.
• Heat half of the butter in a small skillet over medium heat. Add the onion and cook until soft, 6 or 7 minutes, then stir in the garlic and cook a minute longer. Scrape the mixture into the corn along with the cornstarch and 1/4 cup water. Process until smooth. Melt the remaining butter in a medium-large saucepan set over medium heat. Add the corn puree and stir constantly for several minutes until quite thick.
• Whisk in the milk, turn the heat to medium-low, partly cover and simmer 15 minutes, stirring often. Strain through a medium-mesh sieve. Rinse out the pan, return the strained soup to it and stir in the diced chiles poblanos and the cream. Season with salt and simmer over medium-low heat for 10 minutes longer, stirring frequently.
• To serve, thin the soup with additional milk if it is thicker than heavy cream. Ladle into small, warm soup bowls. Garnish with the fresh cheese and chopped parsley, and serve immediately.