Corn Chowder - Mexican Style!
Servings: 6 servings
Easy Corn Chowder Recipe – Mexican Style! Use fresh or frozen corn – this creamy vegetarian soup is ready to eat in 20 minutes. Add shrimp, chicken or ham to change it up!
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Ingredients
- 3 tbsp Butter
- 1 tbsp Olive Oil
- 1 large Onion, chopped into 1/4 inch dice
- 1 large Sweet Bell Pepper chopped into 1/4 inch dice (we used a combo of red and yellow peppers)
- 1 medium Jalapeno Pepper, seeded, chopped into fine dice
- 4 tbsp All Purpose Flour
- 1 tbsp Chili Powder
- 6 cups Water
- 2 tbsp Vegetable Soup Base
- 1 pound Bag of Frozen Corn
- 1/4 cup Corn Meal
- 1 cup Half & Half
Instructions
- Melt butter and oil in a heavy soup pot or Dutch oven. Add onions, sweet peppers and jalapenos. Saute veggies over medium to medium high heat until translucent, about 5 minutes.
- Sprinkle flour over vegetables. Continue to stir over medium heat for a few minutes to cook the flour.
- Sprinkle in chili powder and let cook for thirty seconds or so.
- Add water, soup base and corn to pot. Allow soup to come to a low boil, and simmer for 10 to 15 minutes.
- Sprinkle in corn meal while whisking (to prevent it from clumping). Add Half & Half and bring back to heat. Allow to cook for a few minutes to thicken up.
- Serve immediately. If desired, add grated cheese, hot sauce or sour cream to top~