Go Back
–+ servings

MEXICAN STREET STYLE CORN & CHICKEN CHOWDER

Print Recipe Pin Recipe
Course Entree, Main Dish
Cuisine Sth American
Servings 6 large

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!