Mexican Corn Chowder Recipe

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Most Helpful Positive Review

Feb 05, 2005

this is an excellent recipe. the first time i made it i pretty much followed the recipe but the second time i; added 1 t cumin, 1/4 t chipote powder, used no fat 1/2 and 1/2 instead of milk and made a slurry of flour and water to thicken. it made a great recipe even better - spicier and thicker.

—DDREHER

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Most Helpful Critical Review

Apr 01, 2010

This one didn't work for me. It was bland and the only thing that made it Mexican were the additions for serving.

—Linda

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23 Ratings

Jan 12, 2009

This is really simple and really good... my definition of a 5 star recipe. There was another Mexican Corn Chowder recipe on this website that had a lot more reviews but it used half & half and 2 cups of cheese, so I chose this one instead because it's ingredients were healthier. I made a few changes: 1. omitted the celery 2. added about 1/4 cup green pepper when I sauteed the onions and carrots 3. used fresh oregano instead of dried b/c I had it on hand 4. added one can of creamed corn and used frozen corn kernels to make up the difference to get to the 3 1/2 cups 5. only used one cup of milk 6.I didn't have a chile pepper on hand, so I added some hot sauce and red pepper flakes to taste. Overall, this was a really great recipe. I laid out shredded cheese, diced red onion, tomatoes, and cilantro as toppers, and served with tortilla chips. I served it with a baked potato and it made the perfect dinner. I will definitely make this again.

—Brandi

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Apr 06, 2007

I made this the night before and the flavor definitely improved after sitting overnight...I used one can of cream corn and a can of whole kernel corn. I added an extra carrot and diced up one medium sized potato. In addition, I doubled the garlic and used about one and a half cups of milk. I added red pepper flakes, cayenne pepper and some hot sauce (since I left out the green chile pepper). Okay recipe, easy to put together...probably won't make again.

—Sheri S.

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Jul 26, 2005

This was really good, but instead of fresh corn, I did one can of creamed corn and one drained can of kernel corn. I used veggie broth instead of chicken, and celery flakes instead of regular celery because that's what I had. I added some green pepper and did a full 6 oz. can of green chiles. I added a touch more oregano, and some chili powder and cayenne pepper. However, I only needed 1 cup of milk. I don't know if it was because I used the creamed corn, but 1 cup of milk was definitely enough. Overall, this was tasty, and I'm sure I will make it again. Went together quickly.

—Sola

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Mar 27, 2007

This is a really great way to use leftover chicken! It's not too hot, so if you like it hot add some hot sauce or cayenne. I used half and half the second time intsead of milk because I had it lying around... and I would advise against doing that. Stick with milk. Delicious!!!

—Reds

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Oct 17, 2003

this is SO good! it works with 1/2 the butter. try adding 1/2 a habanero for spice and top with your own crumbled fried tortillas and lots of cilantro. YUM! (any advice on how to make it thicker?)

—NYALI

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Jun 01, 2012

I really enjoyed this chowder. A good cold weather, rib sticking dish. I added flour to the sauteed veggies once they were softened and used homemade chicken stock to thicken the soup a bit. I forgot to add the milk. Still Yummy:) This went well with my grown up grilled cheese. Thankx Bushy.

—Patty Cakes

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Nutrition

Calories
287 kcal
14%

Carbohydrates
29.7 g
10%

Cholesterol
54 mg
18%

Fat
13.2 g
20%

Fiber
3.3 g
13%

Protein
16.2 g
32%

Sodium
122 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Corn Chowder

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 287
** Calories from Fat: 119

% Daily Value *
** Total Fat 13.2g 20 %
** Saturated Fat 6.8g 34 %
** Cholesterol 54mg 18 %
** Sodium 122mg 5 %
** Potassium 459mg 13 %
** Total Carbohydrates 29.7g 10 %
** Dietary Fiber 3.3g 13 %
** Protein 16.2g 32 %
** Sugars 8.1g
** Vitamin A 49 %
** Vitamin C 17 %
** Calcium 15 %
** Iron 10 %
** Thiamin 26 %
** Niacin 57 %
** Vitamin B6 15 %
** Magnesium 16 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.