I wanted to make a homemade Corn Chowder, but Mark was very leery about it as he is not a fan of creamed corn, or so he says. I got to thinking about how sweet the chowder might end up since I was using our frozen fresh sweet corn. Then I came up with a wonderful idea. How about marrying that wonderful sweet corn grown here in Southwest Indiana with the flavors of Mexico’s West Coast Corn Stew that I so love when in Baja. So here is my version of the two merged into one lovely chowder.
Ingredients: 6 to 8 servings
- 1/2 cup butter, unsalted
- 1 yellow onion, diced
- 4 stalks celery, diced
- 1 Anaheim Chile, seeded and diced
- 2 sweet potatoes, peeled, divided use, 1 finely diced and 1 cubed and roasted
- 1/4 cup Instant Corn Masa Flour
- 3 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1/2 tsp ground mustard
- 4 cups chicken broth
- 4 cups fresh or thawed sweet corn kernels, divided use
- 1/4 of a bunch cilantro, leaves and stems roughly chopped
- 1/8 tsp cumin
- 2 tsp dried Mexican Oregano, ground
- 15 oz container of Mexican style cultured sour cream, I use Crema Supremo brand out here
- 1 roasted whole chicken, meat shredded, bones and skin discarded
- Queso Fresco, Mexican crumbled cheese for garnish
First of all finely dice one of the sweet potatoes and cubed the other. Roast the cubed sweet potato by tossing the cubes with olive oil, garlic salt and cracked black pepper. Place on a cookie sheet lined with foil and roast in a 425 degree oven for about 20 minutes. They should be soft when finished. Once roasted set them aside until needed at the end of the recipe.
In a large stock pot over medium heat melt the butter. Add the onion, celery, Anaheim Chile and the diced sweet potato. Saute these for about 10 minutes. Sprinkle the Corn Masa Flour over the mixture, add the garlic, kosher salt, white pepper and ground mustard. Cook for another 10 minutes. Pour in the chicken broth, add 2 cups of the sweet corn kernels, the chopped cilantro, cumin and Mexican oregano. Bring to a boil then reduce the heat to medium low and simmer for about 30 minutes.
Once done simmering, remove from heat and let cool slightly. Using a blender or food processor, working in batches, puree the mixture until smooth. Return it to the stock pot and whisk in Mexican Sour Cream. (Be prepared it’s a thick consistency.) Stir in the shredded chicken, the remaining 2 cups of fresh sweet corn kernels and the roasted sweet potato cubes. Save some of the cubes for garnishing the chowder. Return the pot to the stove and on medium low heat cook until the chowder is heated thoroughly. Garnish with some of the crumbled Queso Fresco and a few of the sweet potato cubes. Serve hot.