Mexican Corn Chowder

ChickenDairy
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Ingredients

  • 16 oz. frozen white corn ⓘ
  • 2 Tbsp. vegetable oil ⓘ
  • 2 tsp. minced garlic ⓘ
  • 2 small cans green mild chiles, chopped ⓘ
  • 1 c. fresh tomatoes, chopped ⓘ
  • 2 c. cream (I use milk) ⓘ
  • 1/8 tsp. hot salsa ⓘ
  • 2 Tbsp. unsalted butter
  • 1 c. chopped onion ⓘ
  • 2 Tbsp. flour ⓘ
  • 3 c. chicken broth ⓘ
  • 12 oz. Velveeta cheese ⓘ

Instructions

  1. Heat oil and butter in Dutch oven.
  2. Add onion and saute until soft.
  3. Add garlic and saute 1 minute.
  4. Add flour and stir another minute.
  5. Add corn, chiles, tomatoes and broth.
  6. Bring to a boil and simmer for 15 minutes.
  7. Stir cream/milk and cheese into soup and cook over low heat until cheese melts.
  8. Do not boil.
  9. This can be made the day before and reheated slowly, stirring constantly.

Nutrition & Diet Analysis (per serving)

691 kcal 35% DV
Protein Fat Carbs

Macronutrients

Protein 13.2g 26% DV
Total Fat 49.6g 64% DV
Carbs 50.4g 18% DV
Fiber 2.6g 9% DV
Sugar 7.2g 14% DV

Electrolytes

Sodium 1082.5mg 47% DV
Potassium 333.5mg 7% DV
Cholesterol 89.3mg 30% DV

Vitamins & Minerals

Vitamin A 422mcg 47% DV
Vitamin C 5.4mg 6% DV
Vitamin D 0.1mcg
Calcium 224.8mg 17% DV
Iron 2.5mg 14% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

velveeta cheese fresh tomatoes cream unsalted butter onion flour chicken broth garlic vegetable oil hot salsa frozen white corn

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