Mexican Corn Chowder Recipe
-
Yield:
8 to 10 servings
-
Total Time:
30 mins
-
Prep Time:
20 mins
-
Cook Time:
10 mins
Ingredients
- 1/3 cup Mazola® Corn Oil
- 2 cups diced onion
- 1 tablespoon minced garlic
- 2 serrano OR jalapeno chile peppers, seeded and minced (or to taste)
- 1/3 cup MaSeCa™ Instant Corn Masa Flour
- 2 tablespoons chicken flavor bouillon powder
- 2 teaspoons ground cumin seed
- 5 cups water
- 8 cups (1-1/2 to 2 pounds) frozen whole kernel corn, thawed
- 1 cup half and half
- 1/4 cup minced fresh cilantro
- Salt and pepper to taste
Instructions
- Step 1) Heat oil in a large Dutch oven or soup pot over medium heat. Add onions and cook until softened, about 2 to 3 minutes. Stir in garlic and chile peppers and continue cooking for 1 minute. Combine corn masa flour, bouillon powder and cumin in a small bowl. Stir to blend; add to pot with onions and mix well.
- Step 2) Gradually add water and mix well using a whisk. Add corn and bring to a boil. Reduce heat to low.
- Step 3) Ladle about 1/3 of the corn mixture into a blender or food processor. Add the half and half and puree for 30 seconds or until smooth. Pour pureed mixture back into the soup, stirring to combine.
- Step 4) Bring soup to a low boil; reduce heat and simmer for 10 minutes. Remove from heat and stir in cilantro. To serve, ladle into bowls and sprinkle with additional fresh cilantro and hot sauce, if desired.
- Recipe Suggestion: For a heartier soup, add diced cooked shrimp or chicken while the soup is simmering.