Mexican Summer Corn Chowder

Summer corn is just coming in to the markets, but already it’s sweet and delicious.

Take advantage of it with a filling corn chowder, perfect for summer (or with frozen corn, anytime of the year) and inspired by a favorite recipe from my friend Angelique Ketzback.

Serve it with some easy quesadillas (i.e. Mexican grilled cheese) and a simple salad of Romaine lettuce tossed with avocado cubes, orange sections and red onions. Sangria, anyone?

  • 1 stick (4 oz.) unsalted butter
  • 1 small yellow onion, diced
  • 1 small/medium carrot, diced
  • 1 celery stalk, diced
  • 1 small red pepper, diced
  • 1 jalapeno, seeded and minced
  • 2 clove garlic, minced
  • 1 t. ground cumin
  • 1/2 c. all purpose flour
  • 3 c. corn kernels, fresh or frozen
  • 4 c. chicken stock
  • 2 c. half and half
  • Kosher salt and fresh ground black pepper
  • Garnish: chopped fresh cilantro and crushed tortilla chips

Melt the stick of butter in a large saucepan (I use a stockpot) over medium heat. Add the onion, carrot, celery, red pepper, jalapeno and garlic and saute for 2 minutes.  Add the flour and stir to make a roux. Cook until roux is slightly browned; stir in cumin and set aside to cool to room temperature.

In another saucepan, combine the corn and chicken stock and bring to a boil. Simmer for 10 minutes.

Pour the boiling stock with the corn, a little at a time, into the stockpot with the roux, whisking briskly so it doesn’t lump. Return the stockpot to the heat and bring to a boil. The mixture should become a little thicker. 

In a small saucepan (or microwave), gently heat the half and half and stir into the chowder mixture. Thin with a little extra stock if necessary. Season to taste; serve sprinkled with cilantro and crushed tortilla chips. Serves 8.

Shopping List

1 jalapeno pepper
1 small red pepper
1 small onion
Fresh corn (or frozen) to yield 3 cups

Unsalted butter
Heavy Cream
2% milk

Other Items
1 qt. chicken stock
Ground cumin
Tortilla chips

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