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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 91.3
  • Total Fat: 2.1 g
  • Cholesterol: 3.3 mg
  • Sodium: 100.7 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.1 g

View full nutritional breakdown of Mexican Corn Chowder calories by ingredient
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Mexican Corn Chowder

Submitted by: HAPPYLEIGH1

Introduction

Not too spicy, not too heavy and perfect for both summer and winter. Perfect with a salad or a small piece of corn bread. Not too spicy, not too heavy and perfect for both summer and winter. Perfect with a salad or a small piece of corn bread.
Number of Servings: 12

Ingredients

    3 ears of Sweet Corn, corn zipped and cobs preserved
    Jalapeno Peppers, 1 pepper, de-seeded and diced
    3 small to medium potatoes, peeled and chopped
    3 medium carrots, peeled and coined
    1 medium onion chopped
    2 cloves of garlic, minced
    2 tbsp chopped fresh chives
    2-3 cups Unsalted Vegetable broth
    4 tbsp flour
    2 tbsp light butter
    1 cups milk
    1-2 cups of water
    1 tsp cumin
    4 tsp cracked black pepper
    1 tbsp oregano
    1 tsp ground chipotle pepper or cayenne

Tips

If needed, add a third clove of garlic.


Directions

melt butter in a stock pot over medium heat and add flour, whisking to form a thick rue. slowly pour in 1/2 cup broth, continuing to whisk so that a base begins. add half of the milk and a full cup of broth. allow base to come to a simmer, stirring often to prevent sticking. Add onion, garlic, carrot and potato to the base and cook on medium simmer for 10 minutes and add in a cup of water over the course of the time. Add in chives, jalapeno and the corn cobs and continue to simmer for another 10 minutes. Continue to add more broth, a little at a time so as to keep the simmer. Add in corn kernels, cumin oregano, chipotle pepper and cracked black pepper and rest of the broth and milk, continuing to stir. Allow soup to thicken but DO NOT BOIL. Keep on a medium simmer for the next 15 minutes, adding any additional water if necessary. Finally season with salt to taste near the end of cooking.

Serving Size: makes roughly 12 cups of soup

Number of Servings: 12

Recipe submitted by SparkPeople user HAPPYLEIGH1.






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