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A NanoBond Titanium Skillet with a stainless finish and metal handle sits on a white marble countertop, backed by a white tiled backsplash.
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Mexican Inspired Corn Chowder

zimmysnook
Servings

6

Prep Time

15 minutes

Cook Time

20 minutes

Cuisine

Mexican

Category

Main Course, Soup

It’s like taco night in a bowl! This flavorful, filling and straightforward recipe is sure to be a winner with the entire family!

Ingredients

  • 6 boneless/skinless chicken thighs (approximately 18 oz/510g)
  • Chicken seasoning - mix together 1 tsp each: chili powder, paprika, granulated onion, granukated garlic, salt, pepper
  • 5 tbsp olive oil (75 mil)
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 1 large red bell pepper, chopped (1 1/2 cups)
  • 4 cloves garlic, minced
  • 5 tbsp all-purpose flour
  • 3 cups whole milk (710 ml)
  • 3 cups chicken broth, no salt added (710 ml)
  • 1 can diced tomatoes (13 1/2oz)
  • 3 cobs of corn, cooked, kernels removed (approximately 3 cups) Note: if it's not fresh corn season, substitute 3 cups of frozen corn.
  • 3 jalapeños, seeded and membraned removed, finely diced
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ancho chili powder
  • Salt and freshly ground black pepper
  • 1 can black beans, drained and rinsed (13 1/2 oz)
  • 1 1/2 cups shredded cheddar
  • 1/3 cup cilantro, chopped

For Serving:

  • 1 avocado, diced
  • Shredded cheese
  • Chopped cilantro
  • Sliced jalapeños
  • Lime wedges
  • Hot sauce
  • Tortilla chips

Products to Use:

  • CopperBond Induction Copper 4 Qt Saucepan

Directions

  1. Season the chicken with the seasoning mix and set aside.
  2. Heat the oil in a large pot over medium heat.
  3. Add onions, bell pepper and sauté until softened, about 8 minutes. Add garlic, sauté 1 minute longer. Add in flour, sauté 1 minute more.
  4. While whisking, pour in milk and chicken broth. Stir in tomatoes, corn, jalapeños, cumin, chili powder and season with salt and pepper.
  5. Bring mixture to a light boil stirring frequently. Reduce heat to low and simmer for 20-25 minutes.
  6. While the soup simmers, preheat the grill (or griddle pan) on medium high heat.
  7. Place the chicken thighs on the grill (pan) and cook for 4 minutes. Flip and cook for 4 minutes more. Remove the chicken to a plate cover tightly with foil and let rest for 10 minutes.
  8. Next, cut chicken into bite sized cubes.
  9. Once the soup has simmered, stir in black beans and warm through. Stir in chicken and resting juices and cook for 1-2 minutes. Remove from heat, then stir in the cheese and cilantro.
  10. Serve warm with avocado, more cheese, cilantro, jalapeño slices, lime wedges, hot sauce and tortilla chips.