Mexican Street Corn Chowder

Ingredients

• 1 tbspbutterAmount1 tbspIngredientbutter
• 1 tbspoil
• 1medium onionAmount1Ingredientmedium onion, diced, diced
• 2poblano peppers, diced
• 4 tbspflourAmount4 tbspIngredientflour
• 3 cloves garlicAmount3Ingredientcloves garlic, minced, minced
• 1 1/2 tspchili powderAmount1 1/2 tspIngredientchili powder
• 1 1/2 tspground cuminAmount1 1/2 tspIngredientground cumin
• 1/2 tsppaprika
• 1/8 tspcrushed red pepper flakesAmount1/8 tspIngredientcrushed red pepper flakes (or 1/4 teaspoon chipotle powder, for smoky heat) (or 1/4 teaspoon chipotle powder, for smoky heat)
• Salt and pepper, to taste
• 4 cupwhole milkAmount4 cupIngredientwhole milk
• 2 cupchicken brothAmount2 cupIngredientchicken broth
• 2(16-ounce) packages fire-roasted frozen cornAmount2Ingredient(16-ounce) packages fire-roasted frozen corn
• 1 tspTajín
• 1/4 cupgrated Cotija cheeseAmount1/4 cupIngredientgrated Cotija cheese, plus more for serving, plus more for serving
• Tortilla strips or crispy cornAmount2Ingredient(16-ounce) packages fire-roasted frozen corn tortilla crumbles
• Fresh chopped cilantro
• Extra Cotija cheeseAmount1/4 cupIngredientgrated Cotija cheese, plus more for serving
• Crumbled bacon

Instructions

1. 1

   In a large pot over medium-high heat, warm the butterAmount1 tbspIngredientbutter and oil. Add the onion and poblano peppers. Cook for 5–7 minutes, stirring occasionally, until the onions are softened and the poblanos are tender and lightly browned.

2. 2

   Stir in the flour, garlic, chili powder, cumin, paprika, crushed red pepper flakesAmount1/8 tspIngredientcrushed red pepper flakes (or ¼ teaspoon chipotle powder, for smoky heat) (or chipotle powder), and a pinch of salt and pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant and the flour forms a roux.

3. 3

   Add the fire-roasted frozen cornAmount2Ingredient(16-ounce) packages fire-roa...: Add the fire-roasted frozen cornAmount2Ingredient(16-ounce) packages fire-roasted frozen corn and cook for 5 minutes, stirring occasionally, to let the flavors meld.

4. 4

   Pour in the whole milkAmount4 cupIngredientwhole milk and chicken stock. Stir well and bring to a gentle simmer. Cook for 10–15 minutes, stirring occasionally, until the chowder starts to thicken slightly.

5. 5

   Using an immersion blender, blend about ⅓ of the soup until smooth. Alternatively, transfer ⅓ of the soup to a blender, blend until smooth, and return it to the pot. This step adds creaminess while keeping some texture from the cornAmount2Ingredient(16-ounce) packages fire-roasted frozen corn and poblano pieces.

6. 6

   Stir in the Tajín and grated Cotija cheeseAmount1/4 cupIngredientgrated Cotij...: Stir in the Tajín and grated Cotija cheeseAmount1/4 cupIngredientgrated Cotija cheese, plus more for serving. Simmer for 2–3 minutes, stirring occasionally, to let the flavors meld. Taste and adjust seasoning with salt and pepper as needed.

7. 7

   Ladle the chowder into bowls and add your desired toppings: tortilla strips, cilantro, extra Cotija cheeseAmount1/4 cupIngredientgrated Cotija cheese, plus more for serving, crumbled bacon, and a squeeze of lime for extra zest. Drizzle with hot sauce if desired.