Mexican Street Corn Chowder Recipe
Summer corn is one of my favorite vegetables, so when it's in season I
always make this super easy Mexican street corn soup in the slow cooker.
Ingredients :
10 ears fresh corn (about 5-1/2 cups)
1-1/4 to 2 cups water
6 bacon strips, chopped
2 small onions, chopped
2 small green pepper, chopped
1 jalapeno pepper, seeded and finely chopped
1 teaspoon ground chipotle pepper
2 teaspoons salt
3/4 teaspoon ground cumin
1/4 teaspoon pepper
1 cup heavy whipping cream
1 medium lime, zested and juiced
Fresh cilantro, lime wedges, sliced jalapeno, chopped bell pepper and
crumbled cotija cheese, optional
How To Make Mexican Street Corn Chowder :
Cut corn off cob. Rub the edge of a knife over each cob to
"milk" it; add enough water to cob juice to equal 2 cups. Add corn
and liquid to a 5-quart slow cooker.
In a large skillet, saute bacon until crisp, stirring occasionally, 5-7
minutes. Reserve crisp bacon pieces; discard all but 2 tablespoons bacon
drippings. Add the onion, green pepper and jalapeno to skillet; cook until
soft, 3-4 minutes. Add seasonings and cook 1 minute more; transfer to slow
cooker. Cook on low until corn is tender and mixture has thickened slightly,
3-1/2 to 4 hours.
Stir in the cream and lime zest and juice. Puree mixture with an
immersion blender to desired consistency. Garnish with reserved bacon, and lime
wedges, cilantro, jalapeno, bell pepper and cojita cheese, if desired.
Nutrition Facts :
1 cup: 287 calories, 18g fat (9g saturated fat), 43mg cholesterol, 743mg
sodium, 29g carbohydrate (10g sugars, 4g fiber), 8g protein.
