Name: Creamy Mexican Corn Chowder Recipe
Prep time: 15 min
Cook time: 20 min
Yield: 6
Ingredients: 5 tbsp butter; 1 ½ cups yellow onion; 1 cup red bell pepper; 1 ½ tbsp garlic; 5 tbsp all-purpose flour; 3 cups whole milk; 3 cups low-sodium chicken broth; 15 oz fire roasted diced tomatoes; 14 oz frozen petite corn; 7 oz mild green chilies; 1 ½ tsp ground cumin; 1 ½ tsp ancho chili powder; salt and freshly ground black pepper; 15 oz. black beans; 2 ½ cups Rotisserie Chicken; 1 ½ cups cheddar; ⅓ cup cilantro; 1 avocado

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
⅓ cupcilantrochopped
1avocadodiced

Instructions

Melt butter in a large pot over medium heat. Add onions and bell pepper and saute until softened.
Add garlic, saute 1 minute longer. Add in flour and saute 1 minute more.
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.
Bring mixture to a light boil stirring frequently. Stir in black beans and warm through.
Remove from heat. Stir in chicken, cheese and cilantro. Serve warm with avocado.