Mexican Corn Chowder

20 min

6 servings

An elote-ally awesome chowder inspired by your favourite street corn! Whether you like your chowder chunky, silky smooth, or somewhere in between, this spicy chowder is a winner. Use fresh, frozen, or canned corn—it's your call! Too hot to handle? A spoonful of sour cream on top will tame the flame.

Ingredients

  • 2 large Yukon Gold potatoes
  • 2 cups corn kernels, fresh, frozen or canned
  • 4 cups boiling water
  • 1 pkg Mexican Street Corn Dip Hot Dip Mix
  • 1 tbsp Better Than Beef Broth Mix
  • 1 cup half & half (10%) cream

Preparation

  1. Peel and cube potatoes.
  2. In a large pot, add potatoes, corn, boiling water, hot dip mix, and broth mix. Cover; bring to a boil. Once boiling, reduce heat. Partially cover and simmer 8-10 min, stirring occasionally, until potatoes are tender.
  3. Remove from heat. Using an immersion blender, blend half the soup until smooth.
  4. Stir in cream. Ladle into bowls and add toppings, if desired.

Nutritional Information

Per serving: Calories 220, Fat 5 g (Saturated 3 g, 0 0 g), Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 38 g (Fiber 5 g, Sugars g), Protein 6 g.

Tips

Top with Better Than Bacon Topper.