Best 4 Tex Mex Corn Chowder Recipes
Indulge in a delightful culinary journey with our collection of Tex-Mex corn chowder recipes. These hearty and flavorful chowders are a perfect blend of Mexican and Texan cuisine, offering a symphony of flavors that will tantalize your taste buds. From classic to unique variations, our recipes cater to every palate. Dive into a creamy and comforting traditional corn chowder, elevated with the addition of zesty Tex-Mex spices. Experiment with a smoky and spicy version featuring roasted poblano peppers and chipotle peppers in adobo. For a vegetarian delight, try our corn and black bean chowder, packed with wholesome ingredients and bursting with flavor. And if you're seeking a seafood twist, our shrimp and corn chowder combines the sweetness of corn with the succulent taste of shrimp. Each recipe is carefully crafted to ensure a perfect balance of flavors, textures, and colors. Gather your ingredients, fire up your stove, and embark on a culinary adventure that will leave you craving more.
Here are our top 4 tried and tested recipes!
TEX-MEX CHICKEN AND CORN CHOWDER
This chowder is perfectly thick, creamy, and has a ton of flavor... without being too spicy. Very easy to make, it's definitely hearty enough to serve on its own as a meal, and your kitchen will smell wonderful for hours as a result.
Provided by michelle pitts
Categories Chowders
Time 50m
Number Of Ingredients 12
Steps:
- 1. Melt butter in a Dutch oven over medium-high heat. Add chicken, onion, and garlic. Saute 10 minutes.
- 2. Stir in the next 7 ingredients. Cook over low heat; stirring often for 15 minutes.
- 3. Stir in cilantro and serve.
TEX-MEX CORN CHOWDER
I like things that are a little unexpected and unusual. But easy. Everyone raves about the full flavors and textures of this chowder. For the adventuresome--enjoy!
Provided by HAMM
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 299 calories, Carbohydrate 29.5 g, Cholesterol 44.8 mg, Fat 18.6 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 9.6 g, Sodium 705.8 mg, Sugar 9 g
MARY'S TEX MEX CORN CHOWDER
Since I moved to Germany, my only homesickness has been for US food, especially Mexican dishes & New England fare. I adapted this recipe from a basic corn chowder recipe and it came out really well. The heat is a good level - kick, but not enough to make it inedible for my German guests. :)
Provided by Schnecke
Categories Chowders
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 16
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.
TEX-MEX CORN CHOWDER
Steps:
- 1. Heat the butter in a pot over moderate heat and saute the onion until tender but not brown, about 5 minutes. Stir in the flour, chili powder, cumin, and cayenne and cook for 2 minutes. Add the remaining ingredients and bring to a boil, stirring occasionally.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the chowder will taste. If possible, use fresh corn, tomatoes, and bell peppers.
- Don't overcook the corn: The corn should be cooked just until it is tender, but not mushy. Overcooked corn will lose its flavor and texture.
- Use a good-quality broth: The broth is the base of the chowder, so it's important to use a good-quality one. Look for a broth that is low in sodium and has a rich flavor.
- Season the chowder to taste: The amount of salt, pepper, and cumin you add will depend on your personal preferences. Be sure to taste the chowder as you cook it and adjust the seasonings as needed.
- Serve the chowder with your favorite toppings: Some popular toppings for Tex-Mex corn chowder include sour cream, shredded cheese, diced avocado, and chopped cilantro.
Conclusion:
Tex-Mex corn chowder is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover corn from your summer cookouts. With its creamy broth, tender corn, and flavorful Tex-Mex spices, this chowder is sure to be a hit with your family and friends. So next time you're looking for a hearty and satisfying soup, give this Tex-Mex corn chowder a try!
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