Creamy Mexican Corn Chowder (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 white onion, diced
02 -
1 poblano pepper or jalapeno pepper, diced
03 -
2 cloves garlic, diced or minced
04 -
2 cups frozen corn
05 -
2 medium russet potatoes, peeled and diced
06 -
1 lb chicken breast
→ Seasonings & Liquids
07 -
2 tsp chili powder
08 -
2 tsp cumin
09 -
1 tsp sea salt
10 -
1 tbsp olive oil or avocado oil
11 -
1 chipotle pepper in adobo sauce, diced
12 -
2 tbsp adobo sauce
13 -
6 cups chicken broth
→ Toppings & Garnish
14 -
8 oz cream cheese or creme fraiche
15 -
6 slices of bacon
16 -
2 limes (optional)
17 -
Fresh cilantro (optional)
18 -
½ cup cotija cheese
# Instructions:
01 -
Heat a large saute pan to medium heat. Once hot, add the oil. Saute the onion, pepper, and garlic. After 3 minutes, toss in the chili powder and cumin. Saute for another few minutes, then transfer to your slow cooker.
02 -
Add the frozen corn, potatoes, chipotle pepper, adobo sauce, chicken breast, and chicken broth. Cook on low for 6-8 hours.
03 -
The last 30 minutes before cook time is complete, stir in the cream cheese or creme fraiche. Prepare the bacon on the stovetop or oven until desired crispiness.
04 -
Serve the soup hot with crumbed bacon, cotija cheese, fresh lime juice, and fresh cilantro. Add salt and pepper to taste if needed!
# Notes:
01 -
Can use either poblano or jalapeno pepper based on heat preference
02 -
Choice of cream cheese or creme fraiche for creaminess