
Are you looking to add a burst of flavor and warmth to your dinner table? This delectable dish combines the sweetness of fresh corn with the savory richness of a creamy chowder, making it a perfect meal for any season. Not only is it easy to prepare, but it's also a versatile recipe that can be adapted to your taste and available ingredients. Whether you have fresh corn on the cob or canned corn in your pantry, this chowder will come together beautifully, ensuring a satisfying and hearty meal for your family.
Ingredients:
Mexican Street corn chowder
4 to 6 corn on the cob or 2-16 oz. Bag of frozen corn
5 cups of chicken broth (5 cups warm water + 4 Tbsp chicken bouillon)
2 tbsp butter
1 tbsp AP flour
1 medium onionÂ
1/2 red bell pepper Â
1 roasted Anaheim pepper or poblanoÂ
1/4 cup fresh cilantroÂ
2 garlic cloves
2 medium potatoes
1 tsp white pepper or 1/2 tsp black pepper
1 cup of heavy whipping cream
1/4 cup mayonnaise (skip if you don’t like it)
1 tbsp maseca (instant corn masa) + 1 to 2 Tbsp water
Instructions:
Peel and clean the fresh corn on the cob. Cut the kernels off the cobs and set aside. Keep one cob for extra flavor.Â
Chop the onion, red bell pepper, Anaheim chiles, and potatoes.Â
In a pan over medium heat, melt 2 tablespoons of butter. Add the chopped onion, bell pepper, and minced garlic. Cook for about 4 minutes.Â
Add the all-purpose flour, mix well, and cook for an additional 1-1.5 minutes.Â
Add the roasted Anaheim pepper, potatoes, chicken broth, and the corn cobs. Cook for 10 minutes.Â
In a separate bowl, mix instant corn masa (maseca) with water until well combined. Add this mixture to the chowder.Â
Add white pepper, mayonnaise, and the reserved corn kernels. Lower the heat and add heavy whipping cream. Cook for another 15 minutes.Â
In a separate pan, roast more corn with butter.Â
Serve chowder topped with roasted corn, pico de gallo, cotija cheese, tajin, and crispy chicken tenders. Feel free to adjust the seasonings and ingredients according to your taste preferences.
Fried Chicken tender Ingredients:Â
10 chicken tenders (roughly 2 pounds)
1 1/2 cups AP FlourÂ
1 tbsp of your favorite seasoning (Kinders caramelized onion butter)
4 eggs
1 cup panko crumbsÂ
Instructions:
Season the chicken tenders with salt and pepper.Â
Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs.Â
Drench each chicken tender in the flour, shaking off any excess.Â
Dip the floured chicken tender into the beaten eggs, ensuring it's fully coated.Â
Coat the chicken tender with breadcrumbs, pressing gently to adhere the breadcrumbs to the chicken.Â
Heat oil in a frying pan over medium-high heat.Â
Carefully place the breaded chicken tenders in the hot oil, making sure not to overcrowd the pan.
Fry the chicken tenders for about 2-3 minutes on each side, or until they are golden brown and cooked through.Â
Once cooked, transfer the chicken tenders to a paper towel-lined plate to drain any excess oil. Serve the crispy and juicy chicken tenders hot with your favorite dipping sauce or as a side dish with the Mexican street corn chowder.
Tip:
Soak tenders minimum of 1 hour or overnight for the best juicy tender flavor.
Feel free to customize the recipe to your liking and preferences. Enjoy your delicious Mexican street corn chowder!
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