I will be the first to admit that I had some doubts about this Mexican Style Easy Corn Chowder.
I honestly didn’t think I could turn this into something easy, let alone tasty. And I’m weird about any kind of soup that can be called a chowder. I dunno, maybe because I grew up only really knowing clam chowder and don’t even get me started on how gross that ish is.
I hate seafood. Sorry world, but it is true. You can keep your seafood. I will keep this super easy corn chowder, though.
As you’ll be seeing shortly, I am definitely on a corn kick. And I love me some fresh off the cob kernels. It makes me feel like I am home in Minnesota when all the corn harvests come in and we have these big chuckwagon suppers. SO GOOD.
Also, bacon. This isn’t even a Bacon Month post and this just totally has all the bacon. BACON.
Since I am a non-traditionalist when it comes to my soup, you can bet I didn’t stick to any old corn chowder recipe. I wanted to really take it up a notch or two, so I decided to incorporate some of my favorite Mexican flavors into this dish, and I think it really did this easy corn chowder some justice.
You are going to love it, I promise.
Would you like to see what my fellow Feast & Devour peeps made for our corn-themed month? They have some mouthwatering recipes for sure!
|| Sausage & Egg Rice Bowl from Kleinworth & Co.
|| Grilled Corn Relish from Cooking with Curls
|| Roasted Corn and Jalapeno Dip from Home.Made.Interest.
|| Fully Loaded Chorizo Meatloaf from The Creative Bite
|| Yakitomorokoshi from Nomageddon
|| Grilled Corn Salsa from Julie’s Eats & Treats
|| Mexican Street Corn Salad from Liz on Call
|| Chicken & Corn Soup from Around My Family Table
|| Mexican Style Easy Corn Chowder from A Simple Pantry
Time to chow down, yes? Yes!
- 1 Tbsp Unsalted Butter
- 2 Bacon Strips, chopped
- ½ Large Yellow Onion, chopped
- 1 Medium Carrot, peeled and chopped
- 1 Serrano Pepper, chopped
- 3 Garlic Cloves, minced
- ½ tsp Dried Mexican Oregano
- Kosher Salt, to taste
- Cracked Pepper, to taste
- 2 Russet Potatoes, peeled and diced into ½" cubes
- 4 C Water
- 2 tsp Dried Epazote
- 4 Cobs of Corn, corn cut from cobs
- 1 Large Zucchini, quartered and sliced
- 1 C Half and Half
- Queso Fresco, for garnish
- Chipotle Chiles in Adobo, for garnish
- Cilantro, for garnish
- In a large pot over medium heat, add the butter, followed by the chopped bacon. Cook until bacon renders its fat and begins to brown, about 3-4 minutes.
- Add onion, carrots, Serrano pepper, garlic, and oregano; cook until vegetables begin to soften, stirring occasionally, about 5 minutes. Season with salt and pepper.
- Add potatoes, water, and epazote. Raise the heat to medium high and bring to a low boil, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
- Add the zucchini and corn; simmer for additional 8-12 minutes or until the vegetables are completely tender. Transfer 2 cups of the chowder to a food processor or blender and puree until smooth. Stir the mixture back into the pot then add half and half and cook just until heated through. Adjust seasoning if needed. Garnish with queso fresco, chipotle chiles, and cilantro and serve immediately.
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