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Mexican Corn Chowder

Mexican Corn Chowder

A south of the border take on corn chowder
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Prep Time 10 minutes
Cook Time 55 minutes
Course Main Course, Soup
Cuisine American, Mexican, Tex-Mex
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword cheese, Chicken, chipotle, corn, potato, soup
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