Mexican chowder with cauliflower, chili, corn, and jalapeno, topped with crispy Mejicano tortilla pieces, served in a bowl with a wooden spoon and a yellow napkin.

Appetizers

Mexican Chowder

4 portions
30 minutes

Bring a touch of Mexican flavour to your dinner table with this creamy, comforting chowder recipe. Golden corn kernels, melted cheese, and spicy jalapeño combine to create a flavourful soup that’s the perfect start to any meal.

 

 

INGREDIENTS

  • 1 tbsp (15 ml) vegetable oil 
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 2 cans corn kernels, drained
  • 2 cups (500 ml) milk
  • 1 cup (240 ml) 35% cream
  • 1 cup (240 ml) chicken broth
  • 1 cup (240 ml) old cheddar, grated
  • 1 jalapeño pepper
  • 1 bunch cilantro, washed and chopped
  • Sea salt and freshly ground pepper, to taste

STEPS

  1. In a large pot, heat the oil for 1 minute over high heat. 
  2. Add the onion, garlic, and corn. Fry until golden. 
  3. Set aside about a third of the mixture for garnish. 
  4. Add the milk, cream, and broth to the pot. Stir well and bring to a boil. 
  5. Remove from heat and add the shredded cheese. Use an immersion blender to blend. 
  6. Add salt and pepper and allow to simmer for about 15 minutes on low heat. 
  7. To serve, ladle into bowls and garnish with the vegetable mixture, a few slices of jalapeño, feta cheese, and fresh cilantro. 
  8. Serve with homemade corn chips.

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