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Spicy Mexican Corn Chowder

Spicy Mexican Corn Chowder
  • Prep 25 min
  • Total 50 min
  • Servings 5

Bring Mexican flavors to your dinner table with this spicy chowder that’s made using potatoes, corn, bacon and Progresso™ chicken broth. ...MORE+ LESS-

Ingredients

1
tablespoon olive oil
1 1/2
cups chopped onions (2 medium)
4
medium poblano chiles, seeded, chopped
3
cloves garlic, finely chopped
1
jalapeño chile, finely chopped
4 1/2
cups Progresso™ chicken broth (from two 32-oz cartons)
2
large russet or Idaho baking potatoes, peeled, cut into 1/2-inch cubes
3
teaspoons ground ancho chile pepper
1 1/2
teaspoons salt
1
tablespoon Gold Medal™ all-purpose flour
2
tablespoons water
1
bag (12 oz) frozen corn, thawed
1
cup whipping cream
2
slices bacon, crisply cooked, crumbled, if desired
Chopped fresh cilantro, if desired

Steps

Hide Images
  • 1
    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.
  • 2
    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.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
420
% Daily Value
Total Fat
20g
0%
Saturated Fat
10g
0%
Sodium
1500mg
0%
Total Carbohydrate
55g
0%
Dietary Fiber
5g
0%
Protein
8g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 Starch; 1 1/2 Vegetable; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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