Mexican Chowder Recipes

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MEXICAN CHICKEN CORN CHOWDER



Mexican Chicken Corn Chowder image

Mexican Chicken Corn Chowder is creamy, cheesy and so easy to make! It has just enough of a kick to it and the flavor is incredible. This will be one of the best chowders that you will eat!

Provided by Alyssa Rivers

Categories     Appetizer     Dinner     Main Course     Side Dish     Soup

Time 25m

Number Of Ingredients 14

1 tablespoon butter
1 small onion (chopped)
1 jalapeno pepper (seeded and finely chopped)
3 garlic cloves (minced)
1 1/2 teaspoons cumin
1 cup chicken broth
2 cups half and half cream
2 cups shredded Mexican blend cheese (or 2 cups cheddar cheese)
1 (14 ounce can) cream-style corn
1 (4 ounce) can diced green chilies
1 (14 ounce) can diced tomatoes, drained
2 cups chicken (chopped and cooked, I used rotisserie)
salt and pepper to taste
Tabasco sauce (if desired for more of a kick)

Steps:

  • In a large pot or dutch oven add the butter and melt over medium high heat. Add onion, jalapeño, and garlic. Cook for 1-2 minutes until tender. Add the cumin. Add the broth and bring to a boil.
  • Reduce the heat to low and add in the cream, shredded cheese, cream- style corm, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.
  • Season with salt, pepper, tabasco sauce, and top with favorite toppings.

Nutrition Facts : Calories 306 kcal, Carbohydrate 7 g, Protein 15 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 84 mg, Sodium 467 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MEXICAN CHICKEN CORN CHOWDER



Mexican Chicken Corn Chowder image

Chowder with pizzazz!

Provided by Jeanne Jones

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 14

1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
½ cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
¾ teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
¼ bunch fresh cilantro sprigs, for garnish

Steps:

  • In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
  • Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
  • Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 15.1 g, Cholesterol 108.5 mg, Fat 21.3 g, Fiber 1.3 g, Protein 30 g, SaturatedFat 12.8 g, Sodium 868.3 mg, Sugar 3.3 g

MEXICAN STREET CORN CHOWDER



Mexican Street Corn Chowder image

Mexican Street Corn Chowder. Thick and creamy corn chowder swirled with crema and flavored with chili powder and lime juice. Top with some crumbly queso fresco and fresh cilantro. This soup is hearty and reminiscent of Mexican Street Corn!

Provided by Serene

Categories     Main Course

Time 30m

Number Of Ingredients 20

2 tbsp butter (unsalted)
½ cup onion (diced)
3 cloves garlic (minced)
1 poblano pepper (diced)
4 tbsp flour
4 cups chicken broth (no sodium)
32 ounces corn ((fresh, frozen or canned-if using canned drain first))
1 lb gold potatoes (diced 1/2 inch cubes)
1½ tsp salt
1 tsp chili powder (1)
1 tsp Mexican oregano
½ tsp ground cumin
¼ tsp ground black pepper
½ cup Cacique Crema Mexicana
1 tbsp lime juice (fresh)
Cacique Crema Mexicana
¼ cup Cacique Ranchero Queso Fresco (crumbled)
cilantro (diced)
chili powder
lime wedges

Steps:

  • Melt butter in a large Dutch oven or pot over medium heat.
  • Add onion and pepper and sauté until softened. Add in garlic and sauté an additional 30 seconds.
  • Sprinkle in flour, stir to coat the vegetables. Continue to cook for 2-3 minutes.
  • Pour in the chicken broth, stir with a wooden spoon and gently scrape the bottom of the pot to loosen any stuck-on bits.
  • Add the corn and potatoes. Add the seasonings. Stir to combine.
  • Bring soup to a simmer, cover and let cook 15 minutes or until potatoes are softened and fork tender.
  • Remove soup from heat.
  • Using an immersion blender, blend a portion of the soup until thickened.
  • Add the Cacique Crema Mexicana and stir to combine.
  • Add the fresh lime juice and stir.
  • Serve the chowder warm and top with additional Crema Mexicana, crumbled Cacique Ranchero Queso Fresco, diced cilantro, and a sprinkle of chili powder.

Nutrition Facts : ServingSize 1 bowl, Calories 278 kcal, Carbohydrate 53 g, Protein 8 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 1204 mg, Fiber 6 g, Sugar 9 g

MEXICAN STREET CORN CHOWDER



Mexican Street Corn Chowder image

Corn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. -Rashanda Cobbins, Food Editor, Taste of Home

Provided by Taste of Home

Categories     Lunch

Time 4h5m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

10 ears fresh corn (about 5-1/2 cups)
1-1/4 to 2 cups water
6 bacon strips, chopped
2 small onions, chopped
2 small green peppers, chopped
1 jalapeno pepper, seeded and finely chopped
1 teaspoon ground chipotle pepper
2 teaspoons salt
3/4 teaspoon ground cumin
1/4 teaspoon pepper
1 cup heavy whipping cream
1 medium lime, zested and juiced
Optional toppings: Fresh cilantro, lime wedges, sliced jalapeno, chopped bell pepper and crumbled cotija cheese

Steps:

  • Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.

Nutrition Facts : Calories 287 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 743mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.

SPICY MEXICAN CORN CHOWDER



Spicy Mexican Corn Chowder image

Bring Mexican flavors to your dinner table with this spicy chowder that's made using potatoes, corn, bacon and Progresso™ chicken broth.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 5

Number Of Ingredients 15

1 tablespoon olive oil
1 1/2 cups chopped onions (2 medium)
4 medium poblano chiles, seeded, chopped
3 cloves garlic, finely chopped
1 jalapeño chile, finely chopped
4 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
2 large russet or Idaho baking potatoes, peeled, cut into 1/2-inch cubes
3 teaspoons ground ancho chile pepper
1 1/2 teaspoons salt
1 tablespoon Gold Medal™ all-purpose flour
2 tablespoons water
1 bag (12 oz) frozen corn, thawed
1 cup whipping cream
2 slices bacon, crisply cooked, crumbled, if desired
Chopped fresh cilantro, if desired

Steps:

  • In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and poblano chiles in oil 5 to 7 minutes, stirring occasionally, until tender. Add garlic and jalapeño chile; cook and stir 1 minute. Stir in broth, potatoes, ancho chile pepper and salt. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 17 minutes or until potatoes are tender.
  • In small bowl, stir together flour and water with whisk. Stir flour mixture into potato mixture with whisk. Stir in corn and whipping cream. Heat to boiling; reduce heat. Cook uncovered 5 minutes or until thoroughly heated. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and cilantro.

Nutrition Facts : Calories 420, Carbohydrate 55 g, Fat 4, Fiber 5 g, Protein 8 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1500 mg

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