Tinas Mexican Corn Chowder Recipes

Steps:

• Cut corn off cobs. Rub the edge of a knife over each cob to milk it; add enough water to cob juice to equal 2 cups. Add corn and liquid to a 5-qt. slow cooker. , In a large skillet, cook bacon over medium heat until crisp, 5-7 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add the onions, green peppers and jalapeno to skillet; cook and stir over medium-high heat until soft, 3-4 minutes. Add seasonings and cook 1 minute longer; transfer to slow cooker. Cook on low 3-1/2 to 4 hours or until corn is tender and mixture has thickened slightly., Stir in cream and lime zest and juice. If desired, puree mixture with an immersion blender to desired consistency. Garnish with reserved bacon. Sprinkle with optional toppings as desired.

Steps:

• In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in the cream, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips.

Steps:

• In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
• Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
• Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and poblano chiles in oil 5 to 7 minutes, stirring occasionally, until tender. Add garlic and jalapeño chile; cook and stir 1 minute. Stir in broth, potatoes, ancho chile pepper and salt. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 17 minutes or until potatoes are tender.
• In small bowl, stir together flour and water with whisk. Stir flour mixture into potato mixture with whisk. Stir in corn and whipping cream. Heat to boiling; reduce heat. Cook uncovered 5 minutes or until thoroughly heated. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and cilantro.

Steps:

• Place all ingredients EXCEPT milk in pot. Bring to a boil and simmer 20 minutes. Stir in milk and heat through. Serve with crushed tortilla chips and pepper jack cheese on top.

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain most of the grease from the skillet and return to medium-high heat.
• Saute celery, onion, and carrots with the bacon in the hot skillet until tender, about 5 minutes; add flour, stir, and cook until browned, 2 to 3 minutes.
• Stream chicken stock into the skillet while whisking to incorporate with the flour mixture, scraping sides of the skillet to assure complete integration. Add chicken, cream-style corn, whole kernel corn, poultry seasoning, salt, and black pepper to the mixture. Stir cream into the mixture. Bring the mixture to a simmer and cook until the chicken and corn is hot, 3 to 4 minutes.