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
- ⅓ cupcilantrochopped
- 1avocadodiced
Instructions
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Melt butter in a large pot over medium heat. Add onions and bell pepper and saute until softened.
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Add garlic, saute 1 minute longer. Add in flour and saute 1 minute more.
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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.
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Bring mixture to a light boil stirring frequently. Stir in black beans and warm through.
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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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