The days are shorter and colder around here – which means soup for dinner ups from once in a while to a few nights a week. That means I have to get a little more creative with the types of soups I am making. My family likes chowders of all kinds. Chowders are defined as a creamy soup that contains fish, seafood or corn along with potatoes and onions. And corn chowders are one of my faves! So this Mexican Corn Chowder was a bit hit on a rainy night.
By adding in a few Mexican flavors, you can take a Chicken Corn Chowder to the next level and turn it into Mexican Corn Chowder. If you don’t have the cumin, oregano, and chili powder as individual spices – you could use a premade taco seasoning. Though I would suggest omitting the salt, as most of the premade taco seasonings have a large amount of salt added. If you are worried about the heat level – you might swap out green chilies for the jalapenos.
If you do not have an immersion blender, let me tell you – YOU NEED ONE! This is not a sponsored thing, I just really love mine. I use it all the time. It helps make the creamiest potatoes and whipped cauliflower. It helps make the smoothest soups and chowders. The method of blitzing a portion of the soup mix gives the chowder a velvety thickness that is just delicious.
Now Let’s Get Cookin’!
Mexican Corn Chowder
- ½ stick Butter
- 3 Garlic Cloves minced
- 1 Yellow Onion diced
- 1½ lb Chicken Thighs, boneless, skinless cut in 1-inch chunks
- 2 qt Chicken Broth
- 4 Russet Potatoes peeled and cut in 1-inch chunks
- 1 tsp Cumin
- 1 tsp Oregano
- 1 tsp Chili Powder
- 1 7oz can Diced Jalapenos
- 1 15oz can Diced Tomatoes
- 2 15oz can Sweet Corn drained
- 16 oz Sour Cream
- 2 cups Heavy Cream
- 1 cups Cheddar Cheese shredded
- 3 Scallions chopped
- Prepare all of the ingredients.
- In a large stock pot over medium high heat, add oil, onion, and garlic. Cook for 2 minutes then add chicken. Cook for 3 minutes then add chicken broth, potatoes, green chilies, chili powder, cumin, diced tomatoes and corn. Reduce heat to medium and cover with lid. Cook for 45 minutes.
- Transfer a third of the soup to a mixing bowl, minimal liquid. Using an immersion blender, blend until smooth. Then add sour cream and heavy cream. Stir together and return to the stock pot. Stir to combine well and cook for 5 minutes more.
- Serve in bowl with cheddar and scallions as garnish.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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