Mexican Street Corn Chowder Cook 30 mins
Total 30 mins
Author Strawberry Blondie Kitchen
Yield 6 bowls
All the flavors you love of Mexican Street Corn and blend them into a delicious summer soup. Sweet corn, lime, chili powder and cheese meld together beautifully to make this luscious and creamy Mexican Street Corn Chowder.
Ingredients 6 ears corn, kernels removed, reserving 1-2 striped cobs 2 tablespoons butter 2 tablespoons oil 1 cup white onion, diced 2 garlic cloves, minced 1 jalapeno, roasted and diced or 1 can diced jalapenos, optional 4 cups chicken stock 1/2 teaspoon chili powder 1/4 cup Parmesan cheese 1/2 cup heavy cream Zest of 1 lime Juice of 2 limes salt and pepper to taste Toppings: cilantro, cotija cheese, chili powder, charred corn kernels*, limes wedges and/or sour cream thinned with lime juice. *I placed 1 whole corn cob over a gas burner, set to medium heat, and with a close eye, watched until the cobs were blistered. Instructions In a medium pot over medium hear, saute corn in 1 tablespoon butter and 1 tablespoon oil for 5 minutes. Remove. Add remaining butter and oil to the pan and add garlic and onion and saute for 5 minutes. To the pan, add 3/4 of the sautéed corn back into the pot with the garlic and onion. Stir in jalapenos, chicken stock, chili powder and reserved corn cobs and simmer for 20 minutes. Remove from heat and discard cobs. With an immersion blender, puree the soup until smooth. Stir in Parmesan cheese, heavy cream, lime zest, lime juice and remaining sautéed corn. Place into bowls and top with desired toppings. I recommend all of them!
Courses Soup
Amount Per Serving
Calories 252
% Daily Value
Total Fat 20 g
31%
Saturated Fat 10 g
50%
Cholesterol 49 mg
16%
Sodium 371 mg
15%
Total Carbohydrates 10 g
3%
Dietary Fiber 1 g
4%
Sugars 3 g
Protein 9 g
18%
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/mexican-street-corn-chowder/