Mexican-Style Corn Chowder with Red and Black Beans

Mexican corn chowder with jalapeños, chili, and red and black beans, and topped with Mexican crema, cotija, and cilantro.

This Mexican-style corn chowder makes the most of the delicious fresh corn available this time of year.

I love the bins piled high with corn still encased in their husks in the grocery store. One of my favorite ways to prepare fresh corn is to grill it in the husk. So good.

Another advantage to using fresh corn in recipes is that, after cutting the kernels off of the cob, you can scrape the cob itself to take advantage of all of the corn "milk" left behind. Rest assured, you can make this soup any time of year with frozen corn. It's still delicious.

I topped this soup with Mexican crema, a few crumbles of cotija cheese, some cilantro, and Tajin, a chili-lime seasoning.

You will need about six cups of corn kernels for this soup. I used 8 ears of white corn, and came up about 1/2 cup short, so I made up the difference with frozen yellow corn kernels, which worked out just fine. If you're not sure if you'll have enough fresh corn, just toss a small bag of frozen corn in your grocery cart for insurance.

If you like Mexican flavors in your soup, be sure to try Mexican Vegetable Soup.

This month, the Soup Saturday group is making chowders! Our group, founded by Wendy of A Day in the Life on the Farm, posts soup recipes based on a theme. After the recipe, you'll find more links to delicious chowders.

soup, chowder, corn, Mexican

Soup

Mexican

Yield: 8 servings

Mexican-Style Corn Chowder with Red and Black Beans

ingredients

8 large ears of corn (enough to produce 6 cups of corn kernels)
1 tablespoon olive oil
1 tablespoon butter
1 large brown onion, finely chopped
2 large garlic cloves, minced
2 jalapeños, minced
1 tablespoon chile powder (I used chipotle chile powder)
3 tablespoons flour
4 cups chicken stock
1 15-ounce can red (kidney) beans, rinsed
1 15-ounce can black beans, rinsed
1 cup whole milk
Salt and freshly ground black pepper to taste
3/4 cup heavy cream
1/4 cup Mexican crema
1/4 cup crumbled Cotija cheese
1/4 cup chopped fresh cilantro
Chile lime seasoning, such as Tajin
Lime wedges

instructions

Cut the kernels from the ears of corn. Divide the mixture in half, transferring one half to a bowl. Pulse the other half in a food processor until "pulpy." Add to the bowl with the corn kernels.
Using a the back of a knife, scrape the corn cobs to extract the rest of the corn "milk" from the cobs. Add to the bowl. Set aside.
In a 5 or 6 quart sauce pan, heat the olive oil and butter over medium heat. Add the onion and cook for about 6 to 8 minutes. Stir in the garlic, jalapeño, and chili powder. Cook for another 2 minutes. Add the flour and cook, stirring, for another minute or two, until the flour is fully incorporated.
Slowly add the chicken stock while stirring constantly. Add the beans, the bowl of corn, and milk. Bring to a simmer and cook, stirring occasionally, for about 13 minutes. Add salt and pepper to taste.
Add the cream and cook for another 3 minutes.
When ready to serve, fill bowls with the soup, and garnish with crema, cotija, cilantro, and Tajin or chili powder. Serve with lime wedges.

https://www.karenskitchenstories.com/2018/06/mexican-style-corn-chowder-with-red-and.html

Adapted from Smitten Kitchen

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