Elote Chicken Chowder Recipes

ELOTES (MEXICAN CORN IN A CUP)

Steps:

• Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
• Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

ELOTE CORN CHOWDER

Steps:

• On a hot grill or hot grill pan, char the corn all over, 10-12 minutes. Set aside until cool enough to handle.
• On a sheet pan, cut the corn kernels off each cob. Use the back of your knife to scrape each bald cob to extract the corn milk. Reserve 1 cup of just the corn kernels and set aside for topping. Take 4 of the cobs, cub them in half, and set them aside.
• Begin by heating the oil in a large, heavy-bottom pot over medium heat. Add the onions, green chilies, garlic, and cook on low heat for 3-4 minutes or until the onions become tender.
• Add butter to the pot and increase heat to medium. Once melted, whisk in flour until well combined.
• Stirring constantly, gradually whisk in the half and half, crema, and seasonings (salt, pepper, bay leaf, chili powder, and oregano). Add the reserved corn cobs and increase heat to high to bring everything to a boil for 1 minute. Reduce heat to medium and cook for 25 minutes. Remove and discard the cobs and bay leaf.
• Transfer 1½ cups of the soup to a separate container and reserve to the side. Use an immersion blender* to puree the soup in the pot to desired consistency. Stir back in the reserved soup.
• Ladle soup into bowls and garnish with reserved corn, cilantro, crema, cotija cheese, and chile powder, and hot sauce. Serve with lime wedges.

MEXICAN STREET CORN AND CHICKEN CHOWDER

Steps:

• Begin by dicing the chicken into bite size pieces. Add 2 tbsp of avocado oil to a large pot or dutch oven and heat on medium heat. Once hot, add in the chicken with a large pinch of salt to season.
• While chicken is cooking, dice the red onion, bell pepper, jalapeno (make sure to de-seed it!) and mince the garlic. If you're using fresh corn, slice it off the cob.
• Cook chicken for 5-7 minutes, or until done and then remove from pot onto a plate and set aside for now.
• Add 3 tbsp butter to the large pot and let it melt. Once hot (about medium heat), add in red onion, diced bell pepper, and jalapeno. Cook for 3-4 minutes or until fragrant. Add garlic and cook for 30 seconds to 1 minute.
• Add flour to the cooked veggies and stir - cook for 2 minutes or so. To this mixture, add in the chicken broth and mix until combined.
• Add in the corn (if you're using canned, remember to drain the corn!), diced chicken, and can of diced green chiles. Mix to combine.
• Add in the tajin seasoning, garlic powder, chili powder, cumin, paprika and a pinch of salt. Mix to combine.
• Add in half and half and bring to a LOW boil (don't let it get to a rolling boil) and then turn down heat and let simmer on low heat for 15 minutes, uncovered, stirring occasionally.
• When the 15 minutes is up, add in 1/2 cup of sour cream as well as 1/2 cup of cotija cheese and stir. Taste and add salt if neccessary. Let warm for 1-2 minutes.
• Serve and garnish with more diced onion, fresh corn, extra tajin seasoning and lime juice! Enjoy! Keep leftovers in tupperware in the fridge for 2-3 days.

CREMA DE ELOTE (CORN CHOWDER WITH ROASTED PEPPERS)

Steps:

• If using fresh corn, husk and remove all of the corn silk, then cut the kernels from each cob with a sharp knife; transfer to a food processor. Scrape all the remaining corn from the cobs, using the end of a spoon, and add to the rest. There should be between 2 1/2 and 3 cups of corn. Place in the food processor.
• Heat half of the butter in a small skillet over medium heat. Add the onion and cook until soft, 6 or 7 minutes, then stir in the garlic and cook a minute longer. Scrape the mixture into the corn along with the cornstarch and 1/4 cup water. Process until smooth. Melt the remaining butter in a medium-large saucepan set over medium heat. Add the corn puree and stir constantly for several minutes until quite thick.
• Whisk in the milk, turn the heat to medium-low, partly cover and simmer 15 minutes, stirring often. Strain through a medium-mesh sieve. Rinse out the pan, return the strained soup to it and stir in the diced chiles poblanos and the cream. Season with salt and simmer over medium-low heat for 10 minutes longer, stirring frequently.
• To serve, thin the soup with additional milk if it is thicker than heavy cream. Ladle into small, warm soup bowls. Garnish with the fresh cheese and chopped parsley, and serve immediately.