Street Corn Chowder
Cook time: 45 minutes
- 6-8 cloves of garlic
- 1 tablespoon minced ginger
- 1 finely diced red pepper
- 1/2 finely diced white onion
- 1 jalapeño – 1/2 finely diced, 1/2 thinly sliced for serving (optional)
- 1 cup shredded carrot
- 3 cups corn (I used frozen sweet corn)
- 3 1/2 cups quartered little potatoes
- 1/4 cup olive oil
- 2/3 cup whipping cream
- 3 cups broth (I used chicken)
- 1 tablespoon cornstarch
- 2 tablespoons chili powder*
- 1 tablespoon cumin
- 2 teaspoons salt*
- 2 teaspoons black pepper*
*Add more or less to taste
- Chili powder
- Shredded cheese
- Tortilla chips
- Meat of your choice, I like leftover smoked brisket.
- Add oil and onions to saucepan over medium heat. When the onions begin to become translucent, add garlic and jalapeños. Sauté for 2-3 minutes.
- Add cumin, chili powder, salt and pepper. Stir to combine.
- Add corn of your choice, quartered potatoes and shredded carrots. Pour broth over vegetable mixture. Next, add red peppers and ginger. Mix well.
- Let simmer for 15 minutes or until the potatoes are tender.
- Remove 3-4 cups of the chowder and blend until smooth using a heat-safe or immersion blender.
- Add the blended portion back to the pot and stir.
- Create a slurry with the whipping cream and cornstarch, this will thicken the chowder and make it creamy.
- Pour slurry into the simmering pot and stir carefully.
- Let chowder reach desired temperature and consistency. I give it 10 minutes.
- Serve in bowls with your favorite toppings. I throw cotija, chili powder and lime on mine to give it an elotes taste that is SO addicting.
This hearty and filling recipe is great for fall meal prep and freezes well.