Best 7 Aztec Corn Chowder Recipes

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Embark on a culinary adventure to the heart of ancient Aztec culture with our comprehensive guide to creating the perfect Aztec corn chowder. This hearty and flavorful soup draws inspiration from the rich flavors and ingredients of Mesoamerica, blending traditional techniques with modern culinary sensibilities. Whether you're a seasoned home cook or just starting your culinary journey, this article will guide you through the steps of crafting a delicious and authentic Aztec corn chowder that will transport your taste buds to the vibrant markets and kitchens of ancient Tenochtitlan. Immerse yourself in the history and culture of the Aztecs as we explore the unique ingredients and techniques that make this soup a true masterpiece.

Here are our top 7 tried and tested recipes!

CORN CHOWDER RECIPE



Corn Chowder Recipe image

This fresh corn chowder recipe is loaded with summer produce at its peak of freshness. This is a crowd-pleasing chowder that is perfect for entertaining on cool summer nights.

Provided by Natasha of NatashasKitchen.com

Categories     Easy/Medium

Time 45m

Number Of Ingredients 13

4 cups chicken broth
1 1/2 cups milk
1 cup heavy cream
4 cups corn kernels (from 4-5 ears corn) (reserve cobs for stock)
4 oz (4 slices) bacon, chopped
1 large onion (finely diced (1 1/2 cup))
1 large carrot (cut into 1/4" dice (1 cup))
3 stalks celery (finely diced (1 cup))
1 lb Yukon potatoes (3 medium, peeled and cut into 1/4" thick pieces)
2-3 tsp sea salt (or to taste)
1/4 tsp black pepper
1/4 tsp cayenne pepper (or to taste)
2 Tbsp Chives (chopped, to garnish)

Steps:

  • Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.
  • Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3.
  • Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.
  • In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).
  • Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.

Nutrition Facts : Calories 321 kcal, Carbohydrate 30 g, Protein 10 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 53 mg, Sodium 767 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

AZTEC CHOWDER



Aztec Chowder image

Make and share this Aztec Chowder recipe from Food.com.

Provided by AngryToy

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

5 (16 ounce) cans great northern beans, 2 blended
2 (16 ounce) cans chicken stock
1 medium onion, diced
1/4 cup butter
1 tablespoon garlic, minced
2 cooked chicken breasts, cut up
1 1/2 tablespoons chili powder
1 (4 ounce) can green chilies, diced
1 cup evaporated milk
salt and pepper
may need more chicken stock
tortilla chips (optional)
1/4 cup monterey jack pepper cheese (optional)

Steps:

  • Rinse beans. Soak in chicken stock in large pot 8 hours.
  • * Bring beans and stock to boil, reduce heat and simmer until beans are tender, 1 to 1 1/2 hours. Remove from heat and let cool.
  • * Melt butter in saucepan. Add chicken and saute over medium-high heat until browned, about 5 minutes. Add onion, chile and garlic and saute until onion is translucent, about 10 minutes.
  • * Puree half of cooked beans and cayenne in blender until smooth. Add cooked beans with cooking stock, bean puree and whipping cream to chicken and vegetables in saucepan. Bring to boil and season with salt and pepper to taste. Reduce heat and simmer 10 minutes.
  • * Ladle chowder into bowls. Top with tortilla chips and cheese if desired.

Nutrition Facts : Calories 460.2, Fat 12.7, SaturatedFat 6.3, Cholesterol 48.4, Sodium 294.4, Carbohydrate 57.6, Fiber 16.5, Sugar 3.2, Protein 31.5

CHEDDAR CORN CHOWDER



Cheddar Corn Chowder image

Provided by Ina Garten

Categories     main-dish

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 13

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

Steps:

  • In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
  • Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

AZTECA SOUP



Azteca Soup image

This is a very popular Mexican soup. It can be served with any other Mexican dish. Just before serving, add tortilla strips and avocado cubes, so the tortillas stay crunchy.

Provided by ANDRÉE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 5

Number Of Ingredients 10

10 (6 inch) corn tortillas, cut into 1/2 inch strips
1 ½ cups vegetable oil for frying
salt to taste
4 cups chicken broth
1 cup fresh cilantro leaves
2 large tomatoes
1 large onion
1 tablespoon chopped chipotle peppers in adobo sauce
1 teaspoon salt, or to taste
2 avocados - peeled, pitted and diced

Steps:

  • Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
  • Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
  • In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!

Nutrition Facts : Calories 359.8 calories, Carbohydrate 37 g, Fat 21.2 g, Fiber 10.4 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 1244 mg, Sugar 4.8 g

AZTEC CHICKEN WITH SWEET POTATO-CORN MASH



Aztec Chicken with Sweet Potato-Corn Mash image

A great taste of central Mexico with a little heat and quite a bit of flavor! Garnish with two halves grilled plantain or banana and cilantro.

Provided by Vintage Chef

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h32m

Yield 6

Number Of Ingredients 12

canola oil
¼ cup honey
2 tablespoons honey
1 tablespoon ancho chile powder
½ tablespoon garlic powder
2 teaspoons Mexican-style hot sauce (such as Cholula®)
6 (8 ounce) bone-in chicken breast halves
5 ears corn
1 tablespoon canola oil, or as needed
salt and ground black pepper to taste
2 large sweet potatoes
¼ cup heavy whipping cream

Steps:

  • Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.
  • Bake in the preheated oven until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
  • Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.

Nutrition Facts : Calories 780.3 calories, Carbohydrate 62.9 g, Cholesterol 141.1 mg, Fat 37.5 g, Fiber 6.7 g, Protein 50.4 g, SaturatedFat 7.3 g, Sodium 274 mg, Sugar 26.3 g

MEXICAN CHICKEN CORN CHOWDER



Mexican Chicken Corn Chowder image

I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! -Susan Garoutte, Georgetown, Texas

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
3 tablespoons butter
1 to 2 garlic cloves, minced
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chiles, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Optional: Minced fresh cilantro and fried tortilla strips

Steps:

  • In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.

Nutrition Facts : Calories 368 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 753mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.

AZTEC CORN BBQ'D IN HUSKS



Aztec Corn BBQ'd in Husks image

This is a great corn recipe to serve at your next BBQ. You do it in advance and just finish cooking just before serving. Great flavor and you will get a few OOHs from your guests

Provided by Bergy

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

10 ears corn, in their husks
1/2 cup cilantro, chopped (or parsley, cilantro is best)
2 medium red sweet peppers, seeded, finely chopped (or 1 red and 1 green)
2 jalapeno peppers, seeded and minced
6 large green onions, cleaned, finely chopped (white and green parts)
1/2 cup butter
salt & pepper

Steps:

  • Carefully peel back the husks from the corn and remove all the silk (be careful not to tear the husks).
  • Remove the cob from the husks without tearing the husks.
  • Discard 2 husks and soak the remaining 8 in water for about 20 minutes.
  • Meanwhile cut the corn from the cobs, discard cobs.
  • Mix together the peppers, cilantro onions and corn.
  • Heat the butter in a skillet and saute the corn mixture for about 5 minutes. The corn should still be crunchy.
  • Season with salt and pepper.
  • Take the husks from the water and dry the inside of the husk with a paper towel.
  • Spoon about 1 cup of the mixture into each husk, fold the husk around the corn and tie (use a waxed cord, if possible) at the top and around the middle so the husk is securely around the corn mixture. (You can prepare the recipe to this point several hours ahead of time, keep at room temperature).
  • Arrange the husks around the outer edge of the BBQ, cook until heated through approximately 10 minutes.
  • Turn several times, mist with water to prevent burning (the husks will be slightly charred but not black).
  • Remove cords and serve immediately.

Nutrition Facts : Calories 276, Fat 13.6, SaturatedFat 7.6, Cholesterol 30.5, Sodium 110.9, Carbohydrate 40.5, Fiber 5.3, Sugar 6.5, Protein 5.7

Tips:

  • Use fresh corn: Fresh corn adds a sweet and juicy flavor to the chowder. If you don't have fresh corn, you can use frozen corn, but be sure to thaw it completely before using.
  • Roast the poblano peppers: Roasting the poblano peppers brings out their smoky flavor. You can roast the peppers in a broiler or over an open flame. Once roasted, be sure to remove the charred skin.
  • Use a good quality vegetable broth: The vegetable broth is the base of the chowder, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
  • Don't overcook the corn: Corn only takes a few minutes to cook. If you overcook it, it will become tough and chewy.
  • Serve the chowder immediately: Chowder is best served immediately after it is made. If you need to make it ahead of time, you can store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the chowder over low heat until it is warmed through.

Conclusion:

Aztec corn chowder is a delicious and hearty soup that is perfect for a cold day. It is made with fresh corn, roasted poblano peppers, and a variety of other vegetables. The chowder is flavored with chili peppers, cumin, and oregano. It is a great way to use up leftover corn and it is also a good source of vitamins and minerals.

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