Marys Tex Mex Corn Chowder Recipes

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TEX-MEX CHICKEN AND CORN CHOWDER



Tex-Mex Chicken and Corn Chowder image

This chowder is perfectly thick, creamy, and has a ton of flavor... without being too spicy. Very easy to make, it's definitely hearty enough to serve on its own as a meal, and your kitchen will smell wonderful for hours as a result.

Provided by michelle pitts

Categories     Chowders

Time 50m

Number Of Ingredients 12

3 Tbsp butter
4 chicken breasts, cubed
1 bunch green onions, chopped
2 clove garlic, minced
2 c half and half
2 c shredded Monterey Jack cheese
2 can(s) cream corn (14.75 oz each)
1 can(s) chopped green chiles, drained (4 1/2 oz)
1/2 tsp hot sauce
1/4 tsp salt
1/4 tsp ground cumin
2 Tbsp chopped cilantro

Steps:

  • 1. Melt butter in a Dutch oven over medium-high heat. Add chicken, onion, and garlic. Saute 10 minutes.
  • 2. Stir in the next 7 ingredients. Cook over low heat; stirring often for 15 minutes.
  • 3. Stir in cilantro and serve.

MARY'S TEX MEX CORN CHOWDER



Mary's Tex Mex Corn Chowder image

Since I moved to Germany, my only homesickness has been for US food, especially Mexican dishes & New England fare. I adapted this recipe from a basic corn chowder recipe and it came out really well. The heat is a good level - kick, but not enough to make it inedible for my German guests. :)

Provided by Schnecke

Categories     Chowders

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 16

3 tablespoons olive oil
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/4 teaspoon ground black pepper
2 garlic cloves, crushed
3 bell peppers, chopped
500 ml boiling water
2 teaspoons vegetable stock powder
2 tablespoons sherry wine
8 medium potatoes, cubed
1 red chili pepper, diced
4 -5 canned jalapenos, diced
4 (320 g) cans corn
750 ml whole milk
500 ml cream

Steps:

  • Chop peppers.
  • Add to large pot with marjoram, chili powder, oregano, black pepper and garlic. Cook over medium heat, until peppers are softened.
  • Mix vegetable stock powder & water in a mixing cup.
  • Add broth, sherry, potatoes, and hot peppers to pot. Cover and increase heat. Liquid should not quite cover the potatoes. If it does, allow to cook a bit longer to reduce the amount of liquid.
  • Cook, stirring occasionally, until potatoes are cooked through, about 15 minutes.
  • Reduce heat to medium low. Add corn. Cook another 10 minutes. (This step allows the soup to cool a bit and stop boiling before you add the milk products).
  • Add milk and cream. Simmer briskly 15 minutes, stirring often. Do not allow to boil!
  • Serve with a savory/salty bread to balance the sweetness & heat of the soup.

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