This is an easy recipe and good for a cold day.
Unfortunately, this works best with fresh corn, which is hard to get when it is cold. At least where I live. Frozen is second best, in my opinion.
There are hotter peppers that can be used if you like. I think poblano peppers add a perfect flavor.
Crema Mexicana is only found in hispanic grocery stores if you can’t find it, increasing the half and half works well. Crema looks like sour cream but tastes way better. Adding sour creme instead would be a disaster. The chowder is very creamy, but a little half and half kicks it up a bit.
Mexican Corn Chowder1/4 c avacado oil
2 diced Poblano peppers
1 minced shallot
3 cloves minced garlic
1 Tbsp Mexican oregano
3 Tbsp flour
- Heat the oil over medium heat until it shimmers
- Add the peppers, stir until it starts to get soft
- Add the shallots, stir until it softens
- Add the garlic and Mexican oregano, stir for about a minute
- Add in the flour, stir it into the mixture for a minute or tw
16 ounces corn (fresh, frozen or canned-if using canned drain first)
1 lb gold potatoes diced into small cubes
1 tsp salt
2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp ground black pepper
1/4 tsp cayenne pepper(optional)
- Add the above ingredients into the mixture stirring thoroughly
- Increase heat to medium-high, bring to a boil and reduce the heat to allow it to simmer
- Simmer for about 20 minutes or until the potatoes are soft
1/2 - 1 c half and half(optional)
1 tbsp lime juice fresh
Queso Fresco crumbled(optional)
1 Tbsp cilantro diced(optional)
- Stir in the Crema Mexicana, and if using the half and half
- Heat it up until the mixture is thoroughly hot and the mixture thickens
- Serve with crumbled cheese and/or cilantro
Queso Fresco is a soft-ish light-tasting cheese that crumbles and won’t melt in your bowl. You could also try Cotija, which is also a crumbling cheese. It has more salt in it - too much, in my opinion - and is harder than queso fresco. You could also use cheeses that melt such as Oaxaca, Asedero, Montery Jack, and possibly cheddar. Mozzerella is very similar to Oaxaco and Asedero.
You could also top it with a little smoked paprika. It is good without any topping as well.
If using fresh corn, you can roast it or boil it in water before removing the corn kernels from the cob.