Instant Pot Elote Chowder (Mexican Street Corn Chowder)
Recipe:
Elote is what Mexican Street Corn is known as. We're talking a creamy, cheesy sauce slathered on some grilled corn and then topped with some chili powder and maybe more cheese. While I was eating my version the other day, I thought it would make a terrific soup. And so, Elote Chowder was born as easily and deliciously as it is to make!
#instantpot #elotechowder #mexicanstreetcorn
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Mexican Chicken Corn Chowder
Mexican Chicken Corn Chowder
Featuring Market Cupboard® Country Corn Chowder Soup Starter
Mexican Chicken Corn Chowder is loaded with tender chicken, sweet corn, fresh tomatoes, and zesty seasonings simmered in a creamy, cheese blend – and it’s so easy to make! It has just enough of a kick to it and the flavor is incredible. Get ready to try one of the best chowders that you will ever eat!
Ingredients
1 bag Country Corn Chowder Soup Starter Mix
6 cups water
2 cups whole milk
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1 (4oz can) diced green chilies
1 (14oz can) diced tomatoes, drained
1 (14oz can) black beans, drained
2 cups cooked rotisserie chicken, chopped or shredded
1/2 cup shredded Mexican blend cheese
salt and pepper to taste
Optional: Tabasco sauce for more intense spice kick
Instructions
In a large saucepan, combine Soup Starter mix, water and milk, stir and let stand for 5 minutes.
Carefully bring to a boil, stirring frequently. Reduce heat and simmer for 20 minutes.
Add cumin, chili powder, green chilies, tomatoes, beans and chicken and cheese. Cook for 5-10 minutes or until the cheese has melted and all ingredients are heated.
Season with salt, pepper, optional tabasco sauce, and top with favorite toppings. Simple and Delicious!
Notes
Country Corn Chowder is also available in a bulk case (15lb), Item #428061 at
Don’t forget your toppings!
My favorite part of this recipe is being able to add my favorite toppings. Crumble some cotija on top and add some cilantro, diced avocado, or whatever your heart desires! Our entire family loved this soup and I know that you will too. It’s the perfect soup for a chilly day, and I’m betting you’ll make it again and again! Here are some more topping ideas:
Avocado
Cilantro
Shredded jalapeño cheese
Tortilla strips
Chips
Squeeze of lime juice
Fresh diced tomatoes
Green onion
Bacon pieces
Summer Corn and Chicken Chowder
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Mexican Chicken Corn Chowder
Delicious soup with a bite of chicken in every spoonful! Very filling and satisfying and full of flavor!! Easy to make and appreciated by everyone who eats it.
RECIPE
3 TBSP BUTTER
4 SKINNED AND BONED CHICKEN BREASTS HALVES, CUT INTO BITE SIZE PIECES.
1 SM. ONION
2 GARLIC CLOVES, MINCED
2 CUPS HALF & HALF
2 CUPS SHREDDED MONTEREY JACK CHEESE
2 (14 3/4 OZ) CANS CREAM STYLE CORN
2 (14 3/4 OZ) CANS WHOLE KERNEL CORN, DRAINED
1 (4.5 OZ) CAN CHOPPED GREEN CHILIES, DRAINED
1/2 TSP HOT SAUCE
1/4 TSP GROUND CUMIN
2 TBSP. CHOPPED CILANTRO
MELT BUTTER IN A DUTCH OVEN OVER MED. HIGH HEAT;
ADD CHICKEN, ONION AND GARLIC. SAUTE 10 MIN
STIR IN NEXT 7 INGREDIENTS
COOK OVER LOW HEAT, STIRRING OFTEN, 15 MIN.
STIR IN W TBSP. CILANTRO. (OPTIONAL)
GARNISH IF DESIRED WITH FRESH CILANTRO