Mexican Street Corn Chowder
This Mexican Street Corn Chowder is one off my favorite ways to eat summer corn - plus if you double the batch and freeze. it, you'll be eating summer corn in the middle of winter and what's not to love about that?!
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Ingredients
- 2-3 tablespoons butter or olive oil
- 2 medium yellow onions diced
- 3 medium carrots peeled and diced
- 4 stalks celery diced
- 4 cloves garlic minced
- 6- 8 ears fresh sweet yellow corn husked and silks removed and kernels cut from cob
- 1 tablespoon smoked paprika
- ½ tablespoon dark chili powder
- ¼ teaspoon cumin
- 3 tablespoons all purpose flour
- 4 cups vegetable or chicken stock
- 2 cups half and half
- salt and pepper to taste
- to serve: smoked paprika fresh corn, cilantro, and cotija cheese
Instructions
- In a large pot, heat the oil over medium high heat. Add the onions, carrots, celery, and garlic.
- Sauté until aromatic, about ten minutes. Add the corn, paprika, chili powder, and cumin. Let the spices cook for a few minutes so they develop and release their essential oils.
- To make a roux to thicken the chowder, you can add the flour directly to this mixture, but if it needs more fat, add an extra tablespoon or two or oil or butter. This will help the roux come together.
- Let the roux cook for ten minutes and then whisk in your stock. Lower the heat and simmer for 10-20 minutes.
- Once soup has simmer, add the half and half, salt, and pepper to taste.
- To serve, top each hot soup bowl with cotija cheese, fresh cilantro, fresh corn kernels (adds great texture), and a pinch of smoked paprika.
Servings: 4 -6 servings