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Mexican corn chowder


  • Author: Lisa

Ingredients

Scale
  • 2 teaspoons of butter or oil
  • 3 cups of corn
  • 1 medium onion, diced
  • 45 stalks of celery, diced
  • 1 jalapeno, diced
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of chipotle or cayenne powder
  • 1/4 cup of flour
  • 2 cups of low-sodium chicken broth
  • 1 cup of milk
  • 1 cup of heavy cream
  • 1/3 cup of mayonnaise
  • 1 cup of cotija cheese

Instructions

  1. Heat your butter or oil in a large Dutch oven over medium heat.
  2. Add your diced onion, celery, and jalapeno and cook for 10 minutes or until softened.
  3. Add in the corn and seasonings and saute for another 10-15 minutes.
  4. Sprinkle the flour over the vegetable mixture and stir to evenly coat.
  5. Stir in the chicken broth, milk, heavy cream, and mayonnaise.
  6. Bring to a boil and lower to a simmer. Cook for 20-30 minutes until thick and heated through.
  7. Stir in the cotija and serve.