Monday, July 15, 2013

Spicy Mexican Corn Chowder

I love a good corn chowder. I have several recipes saved in my recipe app.  In fact, I shared this one last week and as much as I love that recipe, I wanted something hardier with a nice kick.

So, I came up with this one.  It's fairly low fat because I skipped heavy cream and bacon. But it's just as rich in flavor and it's got some heat!

Here are the basic ingredients.  This is always such a fun shot.  All fresh and lovely. ;)

I began by sauteing some red onion in coconut oil.  You could use olive oil, if you'd prefer.

Look at that pot closely, because I had to make a switcher-roo later the soup just kept growning!

Once they were almost translucent like the photo, I added in the peppers and garlic.

Once those cook a bit, add chicken broth and diced chicken.  I think I've mentioned this before, but I love to use split chicken breasts for my soups.  I slice off the meatiest part off of the rib to make boneless chicken breasts and then boil down the remaining meat attached to the bone to make stock and cooked chicken for soup.  Very economical and a great way to get at least two meals out of 4 breasts.

This large measuring cup shows how much meat was de-boned from 4 split chicken breasts, even after I basically "fileted' it. (Obviously, you can make as much broth as you like.  I just season the boiling water with Original Ms Dash and salt.)

Add this to the pot along with the zucchini and chipolte pepper, cumin and cook for a few minutes. Notice the big pot change.  This recipe definitely makes enough for freezing.

Shuck and cut corn from cob.  I was working on that while all the other ingredients were cooking.

Add all the corn cut off the cob except 2 cups to the pot.

If you are using frozen corn, I have found that it either cooks down faster or just creates more "juice".  I ended up needing to add 2 more cups of corn to get the thick, chunky consistency I wanted.  You could alternatively reduce the milk to one cup in the next step or reduce the broth.

Milk the corn husks into bowl with reserved corn.  To milk a corn cob, you simple run the back of a knife over the cob and collect the milk that is released.

After you've milked the corn, add 2 cups whole milk and 2 tablespoons cornstarch to the bowl and puree with immersion blender or transfer to blender.

Once this mixture is nice and smooth, add to simmering pot of corn.  This will thicken the soup rather quickly.  This step is used in lue of a roux that would be made with flour, to avoid gluten.

Cook down for a few minutes and check spices. I decided to add some more Southwest Chipolte seasoning from Ms. Dash. It's quite spicy and a great blend of southwest flavors.

Finish by adding 1 cup of shredded Pepper jack and 1 cup of Colby jack cheeses and chopped cilantro.  Stir until melted and serve. Top with extra cheese and cilantro if you would like.  Tortillas are good too. :)

Spicy Mexican Corn Chowder


3 tablespoons coconut oil
1 medium red onion
1 red bell pepper chopped
1 jalepeno chopped, use seeds according to spice level desired. I used about a 1/4
3-4 cloves garlic
3 cups chicken broth
2 1/2 cups chicken breast, chopped
6 ears of corn shucked, about 6 cups (see note if using frozen)
1/2 cup salsa verde, roasted green salsa
3 tablespoons corn starch
2 small zucchini, chopped
2 cups whole milk
1 1/2 tsp cumin
1/2 teaspoon oregano
1/4 teaspoon Southwest Chipolte blend, Ms. Dash
salt to taste, at least 2 teaspoons
1 cup pepper jack cheese, grated
1 cup Colby jack cheese, grated

In large pot, saute red onions in coconut oil.  Once they were almost translucent add peppers and garlic.  Cook down for 3-4 minutes.

Add chicken broth and diced chicken on medium high. Once simmering, add zucchini and seasonings, including salsa verde.

After 2-3 minutes add 4 cups of cut corn to the pot.

 Reserve 2 cups in a large bowl or measuring cup. To the measuring cup add 2 cups whole milk, and 3 tablespoons corn starch.  Add immersion blender to bowl and blend until smooth. (Our transfer contents to a blender.)

Add pureed corn and cornstarch to simmering pot and the Southwest Chipolte seasoning. The  chowder will begin to thicken rather quickly.  If it becomes too thick, you can add more stock.

After about 5 minutes on medium low, add cheese and cilantro. Stir until melted and serve immediately.

NOTE:  If using frozen corn, you will likely need to increase the amount of corn by about 2 cups.  Alternatively, you could reduce the amount of broth and or milk.

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