Creamy Mexican Corn Chowder Recipe

Creamy Mexican Corn Chowder Recipe

How To Make Creamy Mexican Corn Chowder

Have a nice Mexican twist with this corn chowder recipe. All you need for it is a handful of vegetables and some chili for a warm, flavorful dish.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes

Serves:

Ingredients

  • 5tbspbutterdiced into 1 piece
  • 1 ½ cupsyellow onionchopped
  • 1cupred bell pepperchopped
  • 1 ½ tbspgarlicminced
  • 5tbspall-purpose flour
  • 3cupswhole milk
  • 3cupslow-sodium chicken broth
  • 15ozfire roasted diced tomatoes
  • 14ozfrozen petite corn
  • 7ozmild green chilies
  • 1 ½ tspground cumin
  • 1 ½ tspancho chili powder
  • salt and freshly ground black pepper
  • 15oz.black beansdrained and rinsed
  • 2 ½ cupsrotisserie chickencooked shredded
  • 1 ½ cupscheddar
  • cupcilantrochopped
  • 1avocadodiced

Instructions

  1. Melt butter in a large pot over medium heat. Add onions and bell pepper and saute until softened.

  2. Add garlic, saute 1 minute longer. Add in flour and saute 1 minute more.

  3. While whisking pour in the milk and chicken broth. Stir in tomatoes, corn, green chilies, cumin, chili powder, and season with salt and pepper to taste.

  4. Bring mixture to a light boil stirring frequently. Stir in black beans and warm through.

  5. Remove from heat. Stir in chicken, cheese and cilantro. Serve warm with avocado.

Nutrition

  • Calories: 800.36kcal
  • Fat: 36.27g
  • Saturated Fat: 16.13g
  • Trans Fat: 0.70g
  • Monounsaturated Fat: 12.39g
  • Polyunsaturated Fat: 4.17g
  • Carbohydrates: 84.29g
  • Fiber: 18.73g
  • Sugar: 18.14g
  • Protein: 41.65g
  • Cholesterol: 95.08mg
  • Sodium: 1570.21mg
  • Calcium: 457.55mg
  • Potassium: 2241.41mg
  • Iron: 6.92mg
  • Vitamin A: 356.39µg
  • Vitamin C: 136.21mg
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