MEXICAN STREET STYLE CORN & CHICKEN CHOWDER
Ingredients
- 6 ears corn kernels removed, reserving 1-2 striped cobs
- 500 g chicken thighs sliced thinly skin off
- 2 tablespoons butter
- 2 tablespoons oil
- 1 cup white onion diced
- 2 garlic cloves minced
- 1 bottle sliced jalapenos optional
- 4 cups chicken stock
- 1/2 teaspoon chili powder
- 1/4 cup Parmesan cheese
- 1/2 cup thickened cream
- Zest of 1 lime
- Juice of 2 limes
- salt and pepper to taste
Instructions
- In a medium pot over medium hear, saute corn in 1 tablespoon butter and 1 tablespoon oil for 5 minutes. Remove.
- Add remaining butter and oil to the pan and add garlic and onion and saute for 5 minutes.
- To the pan, add 3/4 of the sautéed corn back into the pot with the garlic and onion.
- Stir in jalapenos, chicken stock, chili powder and reserved corn cobs and simmer for 20 minutes.
- Remove from heat and discard cobs.
- With an immersion blender, puree the soup until smooth.
- Add sliced chicken thighs and poach on medium heat (do not boil) until cooked through - around 5 - 7 minutes.
- Stir in Parmesan cheese, cream, lime zest, lime juice and remaining sautéed corn.
- Place into bowls and top with desired toppings.
Notes
Toppings: coriander, crumbled hard feta cheese, chili powder, charred corn kernels, limes wedges and/or sour cream thinned with lime juice. Toated tortillas. *To char corn place 1 whole corn cob over a gas burner, set to medium heat, and with a close eye, watch until the cobs are blistered - Or rotate under a grill.
Tried this recipe?Let us know how it was!
