Mexican Corn Chowder Recipe

Name: Mexican Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup Mazola Corn Oil; 2 cups diced onion; 1 tablespoon minced garlic; 2 serrano peppers seeded and minced, or to taste; 1/3 cup MaSeCa(R) Instant Corn Masa Flour; 2 tablespoons Mazola(R) Chicken Flavor Bouillon Powder; 2 teaspoons Spice Islands(R) Ground Cumin; 5 cups water; 8 cups frozen whole kernel corn thawed; 1 cup half and half; 1/4 cup fresh cilantro minced; salt

Servings: persons

1/3 cup Mazola Corn Oil
2 cups diced onion
1 tablespoon minced garlic
2 serrano peppers seeded and minced, or to taste
1/3 cup MaSeCa(R) Instant Corn Masa Flour
2 tablespoons Mazola(R) Chicken Flavor Bouillon Powder
2 teaspoons Spice Islands(R) Ground Cumin
5 cups water
8 cups frozen whole kernel corn thawed
1 cup half and half
1/4 cup fresh cilantro minced
salt

1
Heat oil in a large Dutch oven or soup pot over medium heat. Add onions and cook until softened, about 2 to 3 minutes. Stir in garlic and chile peppers and continue cooking for 1 minute. Combine corn masa flour, bouillon powder and cumin in a small bowl. Stir to blend; add to pot with onions and mix well.
2
Gradually add water and mix well using a whisk. Add corn and bring to a boil. Reduce heat to low.
3
Ladle about 1/3 of the corn mixture into a blender or food processor. Add the half and half and puree for 30 seconds or until smooth. Pour pureed mixture back into the soup, stirring to combine.
4
Bring soup to a low boil; reduce heat and simmer for 10 minutes. Remove from heat and stir in cilantro. To serve, ladle into bowls and sprinkle with additional fresh cilantro and hot sauce, if desired.

639

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/3 cup Mazola Corn Oil, 2 cups diced onion, 1 tablespoon minced garlic, 2 serrano peppers seeded and minced, or to taste, 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.

That's it — enjoy your meal!

Mexican Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions