Marys Tex Mex Corn Chowder Recipes

TEX-MEX CORN CHOWDER

Steps:

• Bring soup, milk, corn, chili powder and half the bacon in saucepan, stirring occasionally.
• Simmer on medium-low heat 5 min., stirring occasionally.
• Serve topped with cheese and remaining bacon.

TEX-MEX CORN

Steps:

• Pull back the husks from 4 ears of corn and remove the silk; sprinkle with 1 teaspoon chili powder. Cover with the husks and grill, turning, about 20 minutes. Fold back the husks and spread with a mixture of 1/2 cup mayonnaise and 1 teaspoon chili powder. Sprinkle with grated cheddar and crumbled bacon.

MARY'S TEX MEX CORN CHOWDER

Steps:

• Chop peppers.
• Add to large pot with marjoram, chili powder, oregano, black pepper and garlic. Cook over medium heat, until peppers are softened.
• Mix vegetable stock powder & water in a mixing cup.
• Add broth, sherry, potatoes, and hot peppers to pot. Cover and increase heat. Liquid should not quite cover the potatoes. If it does, allow to cook a bit longer to reduce the amount of liquid.
• Cook, stirring occasionally, until potatoes are cooked through, about 15 minutes.
• Reduce heat to medium low. Add corn. Cook another 10 minutes. (This step allows the soup to cool a bit and stop boiling before you add the milk products).
• Add milk and cream. Simmer briskly 15 minutes, stirring often. Do not allow to boil!
• Serve with a savory/salty bread to balance the sweetness & heat of the soup.

CORN CHOWDER

Steps:

• Cut kernels from cobs; set aside. Break cobs into thirds, and place in a medium saucepan. Add 3 cups water. Bring to a boil. Reduce to a simmer, and cook for 20 minutes to make a corn stock. Strain, discarding cobs; you should have about 2 cups.
• Meanwhile, in a medium saucepan, cook bacon over medium heat until crisp, about 10 minutes. Use a slotted spoon to transfer to a small bowl; set aside. Pour off all but 1 tablespoon of the bacon fat. To the pan, add the onion, and cook until translucent, about 5 minutes.
• Add the potato, corn kernels, 2 cups corn stock, milk, thyme, and 1 teaspoon salt. Bring to a simmer, and cook, partially covered, skimming foam as necessary, until potatoes are tender, about 10 minutes. Taste, and adjust for seasoning. Sprinkle with reserved bacon.

TEX-MEX CORN CHOWDER

Steps:

• In a large soup pot saute the onions in oil until almost translucent.
• Add the broth and remaining vegetables except corn.
• Simmer for 45 minutes.
• Add the corn and simmer for 10 minutes more.
• Add the cream and milk.
• Turn heat up to medium but do not boil-you want a hearty simmer.
• Remove from heat and pour into a soup tureen.
• Offer pepper, cilantro and cheese at the table.

MEXICAN STREET CORN CHOWDER

Steps:

• Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.

TEXAS CORN CHOWDER

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in flour. Add the potato, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until potato is tender. Add the corn, jalapeno, milk and seasonings. Cover and simmer for 15 minutes.

TEX-MEX CORN CHOWDER

Steps:

• In a large saucepan, saute onions in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.
• Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
• Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.

TEX-MEX CORN CHOWDER

Steps:

• In a large saucepan, saute onions in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat.
• Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended.
• Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately.