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Mexican Corn Chowder

Here's how you make Mexican Corn Chowder
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  • Servings: 4-6
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • 1/4 pound butter
  • 1/2 cup sliced mushrooms
  • 1 cup green pepper (diced)
  • 1 1/2 cups onion, diced
  • 1/4 cup jalapeño, seeded and minced
  • 1 teaspoon ground cumin
  • 3/4 cup flour
  • 1 teaspoon paprika
  • 1 teaspoon ground red chile (hot, med or mild)
  • 4 cups chicken broth
  • 2 cups light cream (half & half)
  • 1/2 cup grated cheddar cheese
  • 2 cups corn, frozen (or canned corn)
  • 1 tablespoon minced parsley
  • 1 tablespoon diced pimento (or roasted red pepper)
  • 1/2 teaspoon salt, or to taste
  • 1/8 teaspoon ground pepper, to taste
  • 1 tablespoon minced cilantro, for garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat 2 tablespoons of the butter in a skillet. Add mushrooms and saute 3-4 minutes. Remove and reserve.

  • Step 2: Heat rest of the butter, saute peppers and onions for about 3-5 minutes.

  • Step 3: Whisk in flour, cumin, paprika and red chile pepper.

  • Step 4: Gradually add broth, continue whisking well to eliminate lumps.

  • Step 5: Reduce heat to low, add 1/2 and 1/2 and cheese.

  • Step 6: Stir constantly until cheese melts and soup thickens.

  • Step 7: Add corn, parsley and pimento. Stir occasionally until heated.

  • Step 8: Taste for salt and pepper. Sprinkle with cilantro and serve.

We hope you enjoy this recipe!

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