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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.
Updated October 20, 2016
Make With
Make With
Gold Medal Flour

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

  • 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 Facts

Serving Size: 1 Serving
Calories
420
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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