Recipe courtesy of Nadia G
and
Nadia G
Corn Chowder with Chili Powder and Crumbled Cotija Cheese
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 346
- Total Fat
- 19
- Saturated Fat
- 9
- Carbohydrates
- 33
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 11
- Cholesterol
- 48
- Sodium
- 715
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
Chili Powder:
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
Bacon Crispies:
2 thick slices bacon, finely cubed
1 tablespoon extra-virgin olive oil
Corn Chowder:
1 onion, chopped
2 tablespoons all-purpose flour
1 teaspoon chili powder
3 1/2 cups organic chicken stock
2 cups corn kernels
2 cups Yukon gold potatoes, cubed
Sea salt
Freshly cracked pepper
1/2 cup heavy cream
Garnishes:
1/2 cup crumbled cotija cheese
Lime wedges
Tortilla chips
Directions
- For the chili powder: Mix together the cumin, garlic powder, oregano, paprika, cayenne and salt.
- For the bacon: Crisp the bacon in the olive oil in a saucepan over medium heat, about 10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels. Keep the grease.
- For the chowder: Brown the onions in the same saucepan, about 10 minutes. Sprinkle on the flour and chili powder. Cook for 1 minute. Add the chicken stock, corn and potatoes. Season with salt and pepper. Bring to a boil and simmer on medium-low until the potatoes are tender, about 20 minutes. Stir in the cream and remove from the heat.
- Ladle the soup into bowls and garnish with cilantro and cheese. Sprinkle with the remaining chili powder and a squeeze of fresh lime juice. Serve with tortilla chips.