Tinas Mexican Corn Chowder Recipes

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MEXICAN STREET CORN CHOWDER



Mexican Street Corn Chowder image

Corn is one of my all-time favorite vegetables, so when it's in season, I always make this super easy soup in the slow cooker. -Rashanda Cobbins, Food Editor, Taste of Home

Provided by Taste of Home

Categories     Lunch

Time 4h5m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

10 ears fresh corn (about 5-1/2 cups)
1-1/4 to 2 cups water
6 bacon strips, chopped
2 small onions, chopped
2 small green peppers, chopped
1 jalapeno pepper, seeded and finely chopped
1 teaspoon ground chipotle pepper
2 teaspoons salt
3/4 teaspoon ground cumin
1/4 teaspoon pepper
1 cup heavy whipping cream
1 medium lime, zested and juiced
Optional toppings: Fresh cilantro, lime wedges, sliced jalapeno, chopped bell pepper and crumbled cotija cheese

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.

Nutrition Facts : Calories 287 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 743mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.

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.

TINA'S CORN CHOWDER



Tina's Corn Chowder image

This corn chowder simmers both cream-style corn and whole kernel corn with chicken and bacon in a cream base for a richly delicious dish.

Provided by Kisher20

Categories     Corn Chowder

Time 50m

Yield 5

Number Of Ingredients 12

4 slices bacon, chopped
½ cup chopped celery
½ cup diced onion
½ cup chopped carrots
3 tablespoons all-purpose flour
1 quart chicken stock
2 cups diced cooked chicken
2 cups cream-style corn
1 cup whole kernel corn
½ teaspoon poultry seasoning
salt and ground black pepper to taste
1 cup heavy whipping cream

Steps:

  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain most of the grease from the skillet and return to medium-high heat.
  • Saute celery, onion, and carrots with the bacon in the hot skillet until tender, about 5 minutes; add flour, stir, and cook until browned, 2 to 3 minutes.
  • Stream chicken stock into the skillet while whisking to incorporate with the flour mixture, scraping sides of the skillet to assure complete integration. Add chicken, cream-style corn, whole kernel corn, poultry seasoning, salt, and black pepper to the mixture. Stir cream into the mixture. Bring the mixture to a simmer and cook until the chicken and corn is hot, 3 to 4 minutes.

Nutrition Facts : Calories 465.5 calories, Carbohydrate 33.4 g, Cholesterol 117.4 mg, Fat 29.1 g, Fiber 3.1 g, Protein 21.6 g, SaturatedFat 14.2 g, Sodium 1083 mg, Sugar 6.3 g

TINA'S CORN CHOWDER



Tina's Corn Chowder image

This corn chowder simmers both cream-style corn and whole kernel corn with chicken and bacon in a cream base for a richly delicious dish.

Provided by Kisher20

Categories     Corn Chowder

Time 50m

Yield 5

Number Of Ingredients 12

4 slices bacon, chopped
½ cup chopped celery
½ cup diced onion
½ cup chopped carrots
3 tablespoons all-purpose flour
1 quart chicken stock
2 cups diced cooked chicken
2 cups cream-style corn
1 cup whole kernel corn
½ teaspoon poultry seasoning
salt and ground black pepper to taste
1 cup heavy whipping cream

Steps:

  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain most of the grease from the skillet and return to medium-high heat.
  • Saute celery, onion, and carrots with the bacon in the hot skillet until tender, about 5 minutes; add flour, stir, and cook until browned, 2 to 3 minutes.
  • Stream chicken stock into the skillet while whisking to incorporate with the flour mixture, scraping sides of the skillet to assure complete integration. Add chicken, cream-style corn, whole kernel corn, poultry seasoning, salt, and black pepper to the mixture. Stir cream into the mixture. Bring the mixture to a simmer and cook until the chicken and corn is hot, 3 to 4 minutes.

Nutrition Facts : Calories 465.5 calories, Carbohydrate 33.4 g, Cholesterol 117.4 mg, Fat 29.1 g, Fiber 3.1 g, Protein 21.6 g, SaturatedFat 14.2 g, Sodium 1083 mg, Sugar 6.3 g

MEXICAN CORN CHOWDER



Mexican Corn Chowder image

Make and share this Mexican Corn Chowder recipe from Food.com.

Provided by Carolyn M.

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons salad oil
1/2 cup chopped onion
1 teaspoon ground cumin
2 (15 ounce) cans cream-style corn
2 1/2 cups milk
2 (4 ounce) cans chopped green chilies, drained

Steps:

  • In Dutch oven, heat oil; add onion, and saute until tender.
  • Add cumin and cook 1 minute, stirring.
  • Stir in corn, milk, and chiles. Heat just to simmering. Do not boil.
  • Serve with corn tortilla chips.

Nutrition Facts : Calories 343.3, Fat 13.5, SaturatedFat 4.6, Cholesterol 21.4, Sodium 687.1, Carbohydrate 53.2, Fiber 3.8, Sugar 10.7, Protein 10.2

TINA'S MEXICAN CORN CHOWDER



Tina's Mexican Corn Chowder image

Make and share this Tina's Mexican Corn Chowder recipe from Food.com.

Provided by mumrenee

Categories     Chowders

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 cups cooked chicken, chopped
1 (15 ounce) can diced tomatoes with juice
2 cups chicken broth
2 cups water
1 (10 1/2 ounce) can cream of chicken soup
1 1/4 cups half-and-half cream
1 (1 1/4 ounce) package taco seasoning mix
1 (10 ounce) package frozen corn
1/4 cup fresh cilantro (optional)

Steps:

  • Place all ingredients EXCEPT milk in pot. Bring to a boil and simmer 20 minutes. Stir in milk and heat through. Serve with crushed tortilla chips and pepper jack cheese on top.

Nutrition Facts : Calories 254.8, Fat 12.7, SaturatedFat 5.5, Cholesterol 57.6, Sodium 758, Carbohydrate 18.7, Fiber 1.8, Sugar 2.3, Protein 18

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