Easy Mexican Corn Chowder

 

We've had a bit of a blustery rain filled day here today and I felt it was the perfect day for a bowl of hot soup, and what better soup to serve at this time of year than Corn Chowder!

But not just any corn chowder, a easy Mexican corn chowder with plenty of Tex Mex flavors!  Rich and creamy, oh-so-delicious with just a bit of a spicy bite! 

 

For inspiration I turned to my original recipe for corn chowder which you can find here, and made a few adaptations and minor adjustments.

Corn Chowder was something I made often for my family when they were growing up. Not only was it a great store cupboard meal, but it was very economical and something which they all loved!

 

It was one of the favorite things I used to prepare for them after church on Sundays as it was quick and easy to make as well as being delicious.  I could put it together in a jiffy and we could be eating it pronto.

My children always loved it.  I did as well. I think they still make it to this day. I would be very surprised if they didn't. 

Today I updated it to add some lively Tex Mex flavors and some fresh corn. The original recipe used only creamed corn.  It also used carrots which I removed for this version.

    WHAT YOU NEED TO MAKE MEXICAN CORN CHOWDER

Really simple ingredients actually. I really wanted to create a tasty soup that took advantage of the fresh sweet corn which is so readily available at this time of year.

It does look like a long list of ingredients, but most of them are herbs and spices. 

  

• 4 rashers streaky bacon, chopped (2)
• 1 medium onion, peeled and chopped (1/2)
• 1 medium jalapeno pepper (1/2)
• 4 medium potatoes, peeled and chopped (2)
• 2 cups (500ml) chicken stock (1 cup/250ml)
• 1 cup (250ml) whole milk (1/2 cup/120ml)
• 1 can of creamed corn (1/2 can)
• 2 cobs of corn (1 cob)
• 2 tsp chili powder (1 tsp)
• 1/2 tsp ground cumin (1/4 tsp)
• 1/4 tsp smoked paprika (1/8 tsp)
• 1 tsp dried oregano flakes (1/2 tsp)
• 1 tsp dried parsley flakes (1/2 tsp)
• 1/4 tsp black pepper (1/8 tsp)
• 1/4 tsp garlic powder (1/8 tsp)
• the juice of 1/2 lime (1/4 lime)

 

I have mentioned it before, but I will say it again, I buy packages of bacon and then I open them, roll up the rashers into cylinders and then pop them into freezer bags and into the freezer. It works out really handy for recipes such as this one.

I can simply remove as many rashers as I need, re-seal and pop the bag back into the freezer.  The frozen bacon is also very easy to chop. Much easier than its fresh counterpart!

I have used two measurements here.  One version will feed four people and the one in brackets will feed two. You can freeze the other half of the can of creamed corn for another time.

 

I suppose if you don't have fresh jalapeno peppers you can use canned green chilies. I had the fresh today and it worked beautifully.  I also happened to have fresh corn.

If you don't have fresh corn, by all means use the equivalent in canned or frozen corn niblets, which would be ideal in the Winter months when fresh corn is not available.

If you are in the UK, make sure you use mild chili powder and only to taste. The chili powder in the UK is much stronger than the one we use here in North America which has been weakened by the addition of other things. You will not need as much.

 

HOW TO MAKE EASY MEXICAN CORN CHOWDER

This is really very simple and if you have everything chopped and ready to go ahead of time, it goes together very quickly.

Fry the chopped bacon in a large (medium) sized saucepan until almost all of the fat has rendered and the bacon is crisp. Scoop out onto some paper towels and set aside.

Drain all but 1 TBS of the drippings from the pan and discard. Add the onion and jalapeno pepper to the drippings. Cook, stirring frequently, until softened.

Add the potatoes and all of the spices and herbs. Give everything a good stir to coat the potatoes with everything.

 

Add the chicken stock. Bring to the boil, reduce to a simmer. Cook on medium low (10 to 15 minutes) until the potatoes have softened to the point where the tip of a knife can be inserted easily.

Cut the corn off the cobs and add to the saucepan. Cook for a further 2 minutes.

Stir in the milk and creamed corn. Heat through. Add the lime juice.

Taste and adjust seasoning as required.

Serve in heated bowls, garnished with some sour cream and a splash of hot sauce if desired.

 

I chose to garnish mine with a nice dollop of sour cream and a splash of hot sauce. I really like the Green Tabasco sauce which really lends itself well to Tex Mex flavor and is not quite as ferocious as the regular Tabasco sauce.

You could top yours with some grated Tex Mex Cheese if you liked, chopped green onions, diced olives, etc.  This delicious soup lends itself beautifully to all of those flavors!

I served mine with some fresh crusty bread. What will you serve yours with?

I really love chowders as a soup option. They are a bit heartier than ordinary soups and make for a delicious meal.  Some of my favorite ones which you might also like are:

NOVA SCOTIA FISH CHOWDER - People come from far and wide to enjoy this very Maritime treat made using fresh local haddock.  Its rich and creamy and very delicious! 

CHEDDAR CHOWDER- This is a fabulous rich and creamy soup filled with lovely cheddar flavor. Pick a well rounded farmhouse cheddar for this to showcase it at its very best! 

CHICKEN AND CORN CHOWDER - This is an old family favorite filled with lots of tasty bits of chicken and little dumplings called rivvels.  My children were always very happy when this was on the menu!

Easy Mexican Corn Chowder

Yield: 4 (2)

Author: Marie Rayner

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This is an adaptation of my own simple corn chowder updated to include Tex Mex flavors. Its delicious. Amounts are given for 4 servings with amounts for 2 in brackets.

Ingredients

• 4 rashers streaky bacon, chopped (2)
• 1 medium onion, peeled and chopped (1/2)
• 1 medium jalapeno pepper (1/2)
• 4 medium potatoes, peeled and chopped (2)
• 2 cups (500ml) chicken stock (1 cup/250ml)
• 1 cup (250ml) whole milk (1/2 cup/120ml)
• 1 can of creamed corn (1/2 can)
• 2 cobs of corn (1 cob)
• 2 tsp chili powder (1 tsp)
• 1/2 tsp ground cumin (1/4 tsp)
• 1/4 tsp smoked paprika (1/8 tsp)
• 1 tsp dried oregano flakes (1/2 tsp)
• 1 tsp dried parsley flakes (1/2 tsp)
• 1/4 tsp black pepper (1/8 tsp)
• 1/4 tsp garlic powder (1/8 tsp)
• the juice of 1/2 lime (1/4 lime)

To serve:

• Sour cream
• hot pepper sauce (I like the green Tabasco)

Instructions

1. Fry the chopped bacon in a large (medium) sized saucepan until almost all of the fat has rendered and the bacon is crisp. Scoop out onto some paper towels and set aside.
2. Drain all but 1 TBS of the drippings from the pan and discard. Add the onion and jalapeno pepper to the drippings. Cook, stirring frequently, until softened.
3. Add the potatoes and all of the spices and herbs. Give everything a good stir to coat the potatoes with everything.
4. Add the chicken stock. Bring to the boil, reduce to a simmer. Cook on medium low (10 to 15 minutes) until the potatoes have softened to the point where the tip of a knife can be inserted easily.
5. Cut the corn off the cobs and add to the saucepan. Cook for a further 2 minutes.
6. Stir in the milk and creamed corn. Heat through. Add the lime juice.
7. Taste and adjust seasoning as required.
8. Serve in heated bowls, garnished with some sour cream and a splash of hot sauce if desired.

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