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
How to Make Mexican Street Corn Soup
This Mexican Street Corn Soup has all the flavors you love from Mexican street corn all bundled up into one comfort food soup that is to die for!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
????????????????????????????????????
✅Ingredients
• 4 tablespoons butter
• 1 small white onion, chopped
• 1 jalapeno, minced
• 5 cloves garlic, crushed
• 3 tablespoons flour
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 4 cups chicken stock
• 6 cups frozen corn kernels
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 1/2 cups heavy cream, half and half, or milk
• 1 cup freshly chopped cilantro
TOPPINGS:
• 1/2 lb bacon, cooked and crumbled
• 1/2 cup crumbled cotija cheese
• 1 jalapeno, sliced
✅Instructions
1️⃣ 00:18 - Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
2️⃣ 00:55 - Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
3️⃣ 01:56 - Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.
????????????????????????????????????
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
SUBSCRIBE to my channel:
FACEBOOK: The Stay At Home Chef
INSTAGRAM: TheStayAtHomeChef
PINTEREST: The Stay At Home Chef
TWITTER: TheStayHomeChef
CONTACT ME: rach@thestayathomechef.com
⭐⭐⭐⭐⭐
The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
⭐⭐⭐⭐⭐
Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Sweet Corn Soup | Mexican Street Corn Soup Recipe | स्वीट कॉर्न सूप रेसिपी
Sweet Corn Soup | Mexican Street Corn Soup Recipe | स्वीट कॉर्न सूप रेसिपी
This Mexican Street Corn Soup has all your favorite flavors.
One comfort food soup that is to die for!
Follow us on Instagram for Delicious & Authentic Recipes
Subscribe to our YouTube Channel. We come up with New Recipes Every Week!!!
Mexican Corn Soup Recipe | Corn Soup | How to make Soup | Soup Recipe | Cookd
For more tasty food videos subscribe to our channel @
Mexican Corn Soup is a creamy #SoupRecipe from the Mexican Cuisine. This #MexicanCornSoup is made with sweet corn kernels, jalapeno, cream and freshly made salsa. You can now make this rich #CornSoup with Cookd’s simple recipe. Do try this recipe and share your feedback with us.
Mexican Corn Soup Recipe:
Sweet Corn Kernels - 1 Cup
Oil - 2 tbsp
Garlic - 2 tbsp
Onion - ¼ Cup
Jalapeno (chopped) - 1 tsp
Cumin Powder - ½ tsp
Red Chilli Powder - ¼ tsp
Salt - 1 ¼ tsp
Vegetable Stock / Water - 2 ½ Cups
Cream - 3 tbsp
Toppings:
Jalapeño (Slices) - 2 tbsp
Sweet Corn Kernels - ¼ Cup
Oil - 1 tsp
Paprika powder (optional) - ¼ tsp
Salsa / Pico de Gallo:
Onion (chopped) - ¼ Cup
Tomato (chopped) - ¼ Cup
Coriander Leaves (chopped) - 2 tbsp
Lemon Juice - 1 tsp
Cumin Powder - A Pinch
Salt - A Pinch
Cooking Instructions:
1. In a pan, heat oil and add the chopped garlic, onion and jalapeno. Saute until the onion turns translucent.
2. Add the cumin powder, red chilli powder, salt and the sweet corn kernels. Saute for 1 minute.
3. Add 1 cup of vegetable stock and simmer, covered, for 5 minutes.
4. Blend into a smooth puree. Add the puree back into the pan and add 1 ½ Cups of vegetable stock to the corn puree. Bring to a boil.
5. Add the cream and turn off the heat.
6. For the topping, we are going to make a fresh Salsa, also known as Pico de Gallo. In a small bowl, combine the chopped onion, chopped tomato, coriander, lemon juice, cumin powder and salt. Set this aside.
7. Heat a pan, add some oil and saute the corn kernels for 2 minutes, or until cooked.
8. Top the soup with some of the sauteed corn and some Pico de Gallo (fresh salsa).
9. Arrange some jalapeño slices on top, and sprinkle a pinch of paprika on top. Mexican Corn Soup is ready to serve!
Download the Cookd app for free at With our easy to use Meal Planner, no more last minute confusions! Plan ahead what you want to cook easily.
Like our Facebook Page -
Follow us on Instagram -
Follow us on Twitter -
Corn Chowder with Bacon
Creamy and hearty, use the bacon drippings for the soup base and the naked corn cobs to infuse the broth with extra cream flavour!
Mexican Chicken Corn Chowder
1 tablespoon butter
1 small onion, chopped
1 jalapeno pepper, seeded and finely chopped
3 garlic cloves, minced
1 1⁄2 teaspoons cumin
1 cup chicken broth
2 cups half and half cream
2 cups shredded Mexican blend cheese (or 2 cups cheddar cheese)
1 (14 ounce) can cream-style corn
1 (4 ounce) can diced green chilies
1 (14 ounce) can diced tomatoes, drained
2 cups chicken, chopped and cooked, I used rotisserie
salt and pepper to taste
Tabasco sauce (if desired for more of a kick)
1.) In a large pot or dutch oven add the butter and melt over medium high heat. Add onion, jalapeño, and garlic.
2.) Cook for 1-2 minutes until tender. Add the cumin.
3.) Add the broth and bring to a boil.
4.) Reduce the heat to low and add in the cream, shredded cheese, cream- style corm, green chilis, diced tomatoes, and chicken. Cook until the cheese has melted and all ingredients are heated through.
5.) Season with salt, pepper, tabasco sauce, and top with favorite toppings.