Spicy Mexican Corn Chowder
Warm up your soul on a chilly day with this hearty Spicy Mexican Corn Chowder! A delightful blend of fresh corn, savory bacon, and creamy cheese creates a satisfying soup that bursts with flavor. This comforting dish is not only easy to prepare but also versatile; feel free to customize it with additions like creamy avocado, a dollop of sour cream, and crunchy tortilla chips, making it perfect for family gatherings or a cozy night in. Recipe courtesy of Ingrid Hoffmann.
4
Servings
125
Calories
15
Ingredients
Ingredients
fresh corn
4 ears (thawed and kernels scraped from cobs (or 3 cups frozen corn kernels, thawed))
tomatoes
2 medium (roughly chopped)
chicken broth
4 cups (preferably low-sodium)
dried oregano
1/2 teaspoon (dried)
thick cut bacon
4 slices (cut into small pieces)
onion
1/2 (chopped (about 1 cup))
garlic cloves
2 (finely chopped)
cayenne pepper
to taste (optional)
coarse salt
to taste (and freshly ground black pepper)
heavy cream
1/2 cup
fresh flat-leaf parsley
3 tablespoons (chopped (or cilantro, optional))
fresh farmer's cheese
1/2 cup (or feta cheese)
sour cream
to serve
tortilla chips
to serve (or fried corn tortilla strips (optional))
avocado
1 (sliced (optional))
Instructions
1
If using fresh corn, carefully remove the kernels from the cobs with a sharp knife or scoop them with a spoon. If using frozen corn, ensure they are fully thawed. In a blender, combine half of the corn kernels with the chopped tomatoes, 2 cups of chicken broth, and the dried oregano. Blend until smooth and set aside.
2
In a large saucepan over medium heat, add the diced bacon. Cook for about 10 minutes, turning occasionally, until the bacon is browned and crispy. Transfer the bacon to a paper towel-lined plate to drain, leaving the rendered fat in the saucepan.
3
Add the chopped onion to the saucepan and sauté it in the bacon fat for about 5 minutes, stirring frequently, until the onion is soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
4
Pour the tomato-corn puree into the saucepan, followed by the remaining 2 cups of chicken broth. If desired, add a sprinkle of cayenne pepper for extra heat. Bring the soup to a gentle boil, then stir in the remaining whole corn kernels. Reduce heat and let it simmer over medium-low heat for about 20 minutes, stirring occasionally and skimming off any foam that rises to the surface. Season soup with salt and freshly ground black pepper to taste.
5
Just before serving, stir in the heavy cream along with parsley or cilantro, allowing it to heat through without boiling.
6
Serve hot, garnished with crumbled bacon, additional herbs, crumbled cheese, crispy tortilla chips or strips, and slices of avocado. Enjoy your cozy bowl of chowder!
Nutrition Information
7.5g
Fat
11.25g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Mexican Corn Chowder?
Spicy Mexican Corn Chowder is a hearty blend of fresh corn, savory bacon, and creamy cheese, creating a satisfying and comforting soup.
Who created this recipe?
This recipe is courtesy of Ingrid Hoffmann.
How many servings does this recipe provide?
This recipe makes 4 servings.
What are the nutritional facts per serving?
Each serving contains approximately 125 calories, 7.5g of fat, 11.25g of carbohydrates, and 3.75g of protein.
Can I use frozen corn instead of fresh corn?
Yes, you can substitute the 4 ears of fresh corn with 3 cups of frozen corn kernels, ensuring they are fully thawed.
How do I prepare the corn kernels?
If using fresh corn, carefully remove the kernels from the cobs with a sharp knife or scoop them with a spoon.
What ingredients are blended together for the base?
Half of the corn kernels are blended with chopped tomatoes, 2 cups of chicken broth, and dried oregano until smooth.
How should the bacon be cooked?
The diced bacon should be cooked in a large saucepan over medium heat for about 10 minutes until browned and crispy.
Should I discard the bacon fat?
No, you should leave the rendered fat in the saucepan to sauté the onions.
How long do I sauté the onions?
The chopped onions should be sautéed in the bacon fat for about 5 minutes until soft and translucent.
When do I add the garlic?
Add the minced garlic after the onions are soft and cook for an additional minute until fragrant.
How can I make the chowder spicier?
You can add a sprinkle of cayenne pepper to the soup for extra heat.
How long does the soup need to simmer?
After adding the corn puree and remaining kernels, the soup should simmer over medium-low heat for about 20 minutes.
What should I do while the soup is simmering?
You should stir occasionally and skim off any foam that rises to the surface.
When is the heavy cream added?
The heavy cream is stirred in just before serving, allowing it to heat through without boiling.
What herbs are used in this recipe?
The recipe uses dried oregano for the base and fresh flat-leaf parsley or cilantro for the finish.
What type of cheese is recommended for garnishing?
Fresh farmer's cheese or feta cheese is recommended for garnishing the chowder.
What are some suggested toppings?
Suggested toppings include crumbled bacon, fresh herbs, crumbled cheese, crispy tortilla chips, sour cream, and avocado slices.
What type of bacon is used?
The recipe calls for 4 slices of thick cut bacon.
Is there a vegetarian option?
The recipe tags indicate a vegetarian option is available, which would involve substituting the chicken broth for vegetable broth and omitting the bacon.
How many calories are in this chowder?
There are 125 calories per serving.
What is the prep time for the onion?
The onion takes about 5 minutes to sauté until translucent.
How much chicken broth is required?
The recipe requires 4 cups of chicken broth, preferably low-sodium.
How many tomatoes are needed?
Two medium tomatoes, roughly chopped, are used in this recipe.
What is the purpose of the paper towel-lined plate?
It is used to drain the excess fat from the cooked bacon before using it as a garnish.
Can I use cilantro instead of parsley?
Yes, cilantro is listed as an optional alternative to fresh flat-leaf parsley.
How do I season the soup?
Season the soup with coarse salt and freshly ground black pepper to taste after it has simmered.
What is the consistency of the blended corn mixture?
The mixture should be blended until it is completely smooth.
How much heavy cream is used?
The recipe calls for 1/2 cup of heavy cream.
What is the final step before serving?
The final step is to stir in the heavy cream and herbs and ensure the soup is hot before garnishing.