Mexican Corn Chowder Recipe

Name: Mexican Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 oz. frozen white corn; 2 Tbsp. vegetable oil; 2 tsp. minced garlic; 2 small cans green mild chiles, chopped; 1 c. fresh tomatoes, chopped; 2 c. cream (I use milk); 1/8 tsp. hot salsa; 2 Tbsp. unsalted butter; 1 c. chopped onion; 2 Tbsp. flour; 3 c. chicken broth; 12 oz. Velveeta cheese

Servings: persons

16 oz. frozen white corn
2 Tbsp. vegetable oil
2 tsp. minced garlic
2 small cans green mild chiles, chopped
1 c. fresh tomatoes, chopped
2 c. cream (I use milk)
1/8 tsp. hot salsa
2 Tbsp. unsalted butter
1 c. chopped onion
2 Tbsp. flour
3 c. chicken broth
12 oz. Velveeta cheese

1
Heat oil and butter in Dutch oven.
2
Add onion and saute until soft.
3
Add garlic and saute 1 minute.
4
Add flour and stir another minute.
5
Add corn, chiles, tomatoes and broth.
6
Bring to a boil and simmer for 15 minutes.
7
Stir cream/milk and cheese into soup and cook over low heat until cheese melts.
8
Do not boil.
9
This can be made the day before and reheated slowly, stirring constantly.

1333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 oz. frozen white corn, 2 Tbsp. vegetable oil, 2 tsp. minced garlic, 2 small cans green mild chiles, chopped, and more.

Yes, Mexican Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Corn Chowder

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