Best 2 Spicy Mexican Corn Chowder Recipes

Dive into the vibrant flavors of Mexico with a delectable spicy Mexican corn chowder that will tantalize your taste buds. This hearty and soul-satisfying soup is a symphony of Mexican spices, fresh corn, and creamy broth. Each spoonful promises a burst of flavors, transporting you to the heart of Mexico. Whether you're looking for a comforting meal on a chilly evening or a flavorful dish to spice up your lunch break, this spicy Mexican corn chowder is sure to hit the spot.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY MEXICAN CORN CHOWDER

Spicy Mexican Corn Chowder image

Bring Mexican flavors to your dinner table with this spicy chowder that's made using potatoes, corn, bacon and Progresso™ chicken broth.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 5

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 1/2 cups chopped onions (2 medium)
4 medium poblano chiles, seeded, chopped
3 cloves garlic, finely chopped
1 jalapeño chile, finely chopped
4 1/2 cups Progresso™ chicken broth (from two 32-oz cartons)
2 large russet or Idaho baking potatoes, peeled, cut into 1/2-inch cubes
3 teaspoons ground ancho chile pepper
1 1/2 teaspoons salt
1 tablespoon Gold Medal™ all-purpose flour
2 tablespoons water
1 bag (12 oz) frozen corn, thawed
1 cup whipping cream
2 slices bacon, crisply cooked, crumbled, if desired
Chopped fresh cilantro, if desired

Steps:

In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and poblano chiles in oil 5 to 7 minutes, stirring occasionally, until tender. Add garlic and jalapeño chile; cook and stir 1 minute. Stir in broth, potatoes, ancho chile pepper and salt. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 17 minutes or until potatoes are tender.
In small bowl, stir together flour and water with whisk. Stir flour mixture into potato mixture with whisk. Stir in corn and whipping cream. Heat to boiling; reduce heat. Cook uncovered 5 minutes or until thoroughly heated. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and cilantro.

Nutrition Facts : Calories 420, Carbohydrate 55 g, Fat 4, Fiber 5 g, Protein 8 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1500 mg

KITTENCAL'S SPICY MEXICAN CHICKEN CORN CHOWDER

Kittencal's Spicy Mexican Chicken Corn Chowder image

Make this as spicy as desired by adjusting the jalapenos and Tabasco sauce, you can also add in crushed red chili flakes, I sometimes add in canned corn kernels

Provided by Kittencalrecipezazz

Categories Chowders

Time 50m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons butter
1 tablespoon oil
3 boneless skinless chicken breasts, cubed (can use more or less)
1 small onion, chopped
1 -2 jalapeno pepper, seeded and finely chopped
5 large garlic cloves, finely chopped (do not mince)
1 1/2 teaspoons cumin
1 cup chicken broth
2 cups half-and-half cream (can use half cream and milk)
2 cups shredded Mexican blend cheese (or 2 cups cheddar cheese)
1 (14 ounce) can cream-style corn
1 (4 ounce) can diced green chilies
1 (14 ounce) can diced tomatoes, drained or 1 large chopped tomato
seasoning salt & freshly ground black pepper (to taste, can use white salt)
Tabasco sauce (to taste)
shredded Mexican blend cheese, for sprinkling on top (or cheddar cheese)

Steps:

Heat butter and oil in a Dutch oven over medium.
Add in cubed chicken, onion and jalapeno peppers; cook stirring until chicken is no longer pink (adding in the garlic and cumin the last 2-3 minutes of cooking time).
Add in broth; bring to a boil over medium-high heat.
Reduce heat to low then stir in cream, shredded cheese, cream-style corn, green chilies and diced tomatoes; cook stirring until the cheese has melted and all ingredients are heated through (about 2-3 minutes).
Season with salt, pepper and Tabasco to taste.
Ladle into bowls then sprinkle with more shredded cheese.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your chowder. Look for fresh corn, ripe tomatoes, and flavorful chili peppers.
Don't be afraid to experiment with different ingredients: There are many variations of Mexican corn chowder, so feel free to add or omit ingredients to suit your taste. For example, you could add black beans, zucchini, or poblano peppers.
Make sure to cook the corn long enough: The corn should be tender but still have a slight crunch. If you overcook it, it will become mushy.
Season the chowder to taste: Add salt, pepper, and chili powder until the soup reaches your desired flavor. You can also add a squeeze of lime juice or a dollop of sour cream for extra flavor.
Serve the chowder hot with your favorite toppings: Some popular toppings include shredded cheese, diced avocado, and chopped cilantro.

Conclusion:

Spicy Mexican corn chowder is a delicious and easy-to-make soup that is perfect for a cold night. It is packed with flavor and can be easily customized to suit your taste. So next time you are looking for a hearty and satisfying soup, give spicy Mexican corn chowder a try. You won't be disappointed!