Mexican Street Corn Chowder
Inspired by all the delicious flavors of Elote. A creamy soup with roasted corn, poblano pepper, and flavorful spices, topped with cotija cheese and fresh cilantro.
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Servings: 6
Equipment
- dutch oven or large pot
- Immersion blender or blender
Ingredients
- 1 tbsp oil such as avocado oil
- 1 poblano pepper stem removed, deseeded, and diced
- 1 tbsp garlic minced
- 32 ounces (2 pounds) roasted corn frozen, canned, or fresh roasted
- 32 ounces vegetable broth or chicken broth ( I used low sodium)
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp paprika
- 1 cup heavy cream
- ½ cup sour cream
- 1 lime juiced
- cotija cheese crumbled
- fresh cilantro optional garnish
Instructions
- Heat dutch oven on medium-high heat. Once heated add oil and diced poblano pepper. Cook until blistered (about 5 minutes).
- Add garlic, cook until fragrant.Stir in corn, broth, chili powder, cumin, salt, and paprika.Bring mixture to a boil. Reduce heat and let simmer for approximately 10 minutes.
- Stir in cream, sour cream, and lime juice. Using an immersion blender, puree about half of the mixture.Return to low heat or serve immediately.Top with crumbled cotija cheese and cilantro.
- Store leftovers in an airtight container in the refrigerator for 4-5 days.