Mexican Style Easy Corn Chowder
Cozy Up with Mexican Style Easy Corn Chowder
Looking for a comforting and flavorful dinner that’s surprisingly easy to make? Our Mexican Style Easy Corn Chowder is the answer! This isn’t your typical New England chowder; we’ve infused it with the vibrant flavors of Mexico, creating a creamy, slightly spicy, and utterly delicious soup that the whole family will love.
Imagine a cool evening, a warm bowl of this chowder, and the delightful aroma of epazote and chipotle. It’s a fiesta in a bowl! We use simple ingredients and a straightforward method, making it perfect for weeknight dinners or a cozy weekend meal.
What makes this chowder special?
- Mexican Flavors: We’ve swapped traditional chowder ingredients for Mexican-inspired ones like epazote, Serrano pepper, and the option to garnish with chipotle chiles.
- Easy to Make: This recipe is designed for simplicity. No complicated techniques or hard-to-find ingredients.
- Creamy & Comforting: The combination of potatoes, corn, and half and half creates a luxuriously creamy texture that’s incredibly satisfying.
- Customizable Spice Level: Adjust the amount of Serrano pepper to control the heat.
Tips for the Best Chowder:
- Don’t skip the epazote: This herb is key to the authentic Mexican flavor. If you can’t find it fresh, dried epazote works well.
- Puree for Creaminess: Blending a portion of the chowder creates a wonderfully smooth and creamy texture without needing to add flour or other thickeners.
- Fresh Corn is Best: While frozen corn can be used in a pinch, fresh corn kernels offer the best flavor and texture.
- Garnish Generously: Queso fresco, cilantro, and a touch of chipotle chile add a beautiful finishing touch and a burst of flavor.
Frequently Asked Questions:
Q: Can I make this chowder ahead of time?
A: Yes, you can! The chowder will actually taste even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I use frozen corn?
A: Absolutely! If you don’t have fresh corn, 2 cups of frozen corn kernels will work just fine.
Q: Is this chowder spicy?
A: It has a mild kick from the Serrano pepper, but you can adjust the amount to your liking. Remove the seeds and membranes for a milder flavor.
Q: What can I substitute for the Queso Fresco?
A: Feta cheese or Monterey Jack cheese are good substitutes for Queso Fresco.
Q: Can I make this chowder vegetarian?
A: Yes! Simply omit the bacon and use vegetable broth instead of water. You may want to add a touch of smoked paprika to replicate the smoky flavor of the bacon.
Get ready to enjoy a bowl of warm, flavorful goodness! This Mexican Style Easy Corn Chowder is a guaranteed crowd-pleaser.
Mexican Style Easy Corn Chowder
Ingredients
- 3-4 minutes bacon, chopped
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 small Serrano pepper, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium Russet potatoes, diced
- 4 cups water
- 2 teaspoons dried epazote
- 4 ears corn, kernels removed
- 1 large zucchini, sliced
- 1 cup half and half
- to taste Queso Fresco, for garnish Optional
- to taste Chipotle Chiles in Adobo, for garnish Optional
- to taste Cilantro, for garnish Optional
Instructions
- In a large pot over medium heat, add the butter, followed by the chopped bacon. Cook until bacon renders its fat and begins to brown, about 3-4 minutes.
- Add onion, carrots, Serrano pepper, garlic, and oregano; cook until vegetables begin to soften, stirring occasionally, about 5 minutes. Season with salt and pepper.
- Add potatoes, water, and epazote. Raise the heat to medium high and bring to a low boil, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
- Add the zucchini and corn; simmer for additional 8-12 minutes or until the vegetables are completely tender. Transfer 2 cups of the chowder to a food processor or blender and puree until smooth. Stir the mixture back into the pot then add half and half and cook just until heated through. Adjust seasoning if needed. Garnish with queso fresco, chipotle chiles, and cilantro and serve immediately.
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