Mexican Chicken Corn Chowder
If you are craving soup and love Mexican food, this is the soup for you!
Things to know:
What is in Mexican corn chowder?
This chowder truly is a meal in a bowl. It has corn, onions, cheeses, cream, red peppers, cilantro and lime juice. A lovely blend of creamy and spice from the guajillo pepper paste and diced chipotles, then finished off with the salty Cotija cheese and fresh lime juice.
What three ingredients must a chowder have to be considered a chowder?
To be a chowder, it must be a thick soup with potatoes, a creamy/milky base (or broth), and a primary ingredient like seafood (clams/fish) or vegetables (corn), often flavored with bacon/salt pork and onions, though the core defining elements are its heartiness and thickening, not always dairy, with New England’s cream, Manhattan’s tomato base (no cream), and Rhode Island’s broth-only variations showing flexibility.
What kind of milk is best in chowder?
Evaporated milk makes the chowder even thicker and richer.
Which is the most famous chowder?
Many regional variations exist, but the three most popular are New England or “white” clam chowder, which is made with milk or cream; Manhattan or “red” clam chowder, which includes tomatoes; and Rhode Island or “clear” clam chowder, which omits both. In our delusional state, we hope that this recipe replaces the “king”.
Do all chowders contain milk or cream?
Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.
Why use evaporated milk instead of heavy cream?
Evaporated milk and heavy cream offer distinct fat content and consistency profiles, influencing their suitability for various recipes. Evaporated milk, with its lower fat content and thinner consistency, provides a lighter alternative for dishes where richness is desired without overwhelming heaviness.
Ingredients:
1 1/2 pounds boneless skinless chicken thighs
1 cup Sweetwater Spice Company Apple Chipotle Brine
1/2 cup chopped onion
3 T butter
4 garlic cloves, minced
1 T Herdez Guajillo Pepper paste
2 T diced chipotles in adobo
2 cups chicken stock
1 cup chipotle stock
1 t ground cumin
1 T Mexican oregano
1 T Spiceology’s Achiote seasoning
1 cup half-and-half cream
1 can evaporated milk
2 cups shredded Monterey Jack cheese
2 cans (14 – 3/4 ounces) cream-style corn
1/4 cup chopped green chiles, undrained
1/4 cup fire roasted red bell peppers
1 can Rotel, Fire Roasted
Optional: Minced fresh cilantro, cojita cheese and fried tortilla strips, lime wedges
1. The night before, combine 1 cup of the brine with 1 cup of water. Add to a gallon sized ziplock bag with the chicken thighs. Chuck that bag into the refrigerator overnight.
2. The next day, remove the chicken from the bag and cut into bite sized chunks.
3. In a Dutch oven, melt the butter over medium high heat and brown the chicken and onion in butter until the chicken is no longer pink. Stir in the garlic, guajillo paste and chipotles, and cook for one minute longer. Add chicken and chipotle stocks, Mexican oregano, achiote seasoning and cumin, and bring the mix to a boil. Reduce the heat, then cover and simmer for five minutes.
4. Pour in the cream and evaporated milk. Stir to combine. Add the shredded cheese, corn, diced chiles, and Rotel, and mix until combined. Continue to simmer, uncovered, over low heat until the cheese is fully melted.
5. If desired, top with cilantro, cojita cheese and tortilla strips and serve with a lime wedge. ENJOY!
Equipment used:
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