elote chicken chowder
A deliciously vibrant fusion of a summertime treat and a hearty winter comfort food, this chowder brings all of your favorite flavors together. Enjoy it with fresh-baked (or store-bought) bolito or sourdough bread for an extra indulgent experience.
prep time
20 Min
cook time
40 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons bacon grease or butter
- 3/4 - 1 cups yellow onion, diced
- 1 1/2 - 2 tablespoons jalapeno, finely minced
- 3/4 - 1 cups bell pepper, diced
- 4 stalks celery, chopped
- 1 or 2 large tomatoes, diced
- 16 ounces frozen bi-colored sweet corn, divided
- 1 pound boneless, skinless chicken thighs, cut into ½" cubes
- 3 tablespoons butter, softened
- 1/3 cup all purpose flour
- 2 quarts chicken or vegetable stock
- 2 cups heavy cream
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon lime juice
- 2 tablespoons fresh chopped cilantro, divided
- 2 TBSP + 1 teaspoons https://www.justapinch.com/recipes/main-course/tacos-burritos-enchiladas/fiesta-spice-blend.html?r=1
- ½ teaspoon ground cumin
- ½ teaspoon dried mexican oregano
- ½ teaspoon tajin classico
- ¼ teaspoon celery salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon chili powder blend
- ¼ teaspoon ground chipotle
- salt and pepper to taste
- 2 ounces crumbled cotija or queso fresca for garnish
How To Make elote chicken chowder
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Step 1In a separate bowl, mix together the mayonnaise and sour cream, lime juice, and 1 Tbsp Cilantro, set aside.
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Step 2In a small food processor or blender, blitz half of the corn into a paste, and add some of your stock if it becomes too thick to blend.
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Step 3In a 4 or 6-quart stock pot or Dutch oven, heat 2 Tbsp bacon grease or butter over medium heat, add the onion and jalapeno, and cook until the onion is just starting to soften (2-3 minutes).
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Step 4Add celery, bell pepper, and 1 Tbsp fiesta spice blend, salt, and pepper, and cook, stirring, until vegetables are softened (onions will start turning translucent). Remove vegetables to a bowl and return the pot to the stove.
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Step 5In the same pot, add the chicken, 1 Tbsp fiesta spice blend, and salt and pepper to taste. Cook over medium heat until chicken is cooked thoroughly (5-7 minutes).
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Step 6Turn the heat down to medium-low and add the butter, stir until melted, then sprinkle the flour evenly over the chicken mixture. Heat and stir to keep it from sticking, until all flour is incorporated and a paste has formed. Drizzle in chicken stock about a half cup at a time, fully incorporating it each time before adding more. Turn the heat back up once you've added about half the stock.
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Step 7Once all of the stock is fully incorporated, add back the vegetables. Add the corn puree, 1 tsp fiesta spice blend, cumin, oregano, chili powder, chipotle, and celery salt. Heat to a boil, then reduce the heat and let it simmer, stirring constantly for about 5 minutes.
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Step 8Add the whole corn and slowly stir in the heavy cream and tomatoes, and return to a boil. Simmer another 5 minutes.
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Step 9Add the sour cream mixture, Tajin, and cotija cheese crumbles and remaining cilantro, stirring well to combine. Remove from the heat and let sit for 2 minutes.
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Step 10Add salt and pepper, and adjust seasonings to taste, stir again, and serve hot.
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Step 11Garnish with your choice of: Tajin Classico Fresh cilantro Sliced jalapeno Sour cream or crema Fresh lime wedges Choice of hot sauce
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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