Name: Esquites Corn Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 4 oz. thick-cut bacon, cut into 1/2" pieces -; 4 ears of corn, kernels removed (about 3 1/2 c.), cobs reserved -; 1 tbsp. kosher salt, divided -; 1 tsp. ground epazote (optional) -; 1 medium onion, chopped -; 2 jalapeños, seeded and chopped, divided -; 2 cloves garlic, finely chopped, divided -; 1 large russet potato (about 13 oz.), peeled and chopped into 1/2" pieces -; 4 c. low-sodium vegetable broth -; 1 tsp. chili powder, plus more for serving -; 1/2 c. heavy cream -; 2 tbsp. chopped fresh cilantro -; 2 tbsp. fresh lime juice -; 2 tbsp. Mexican crema or sour cream -; 1 tbsp. mayonnaise -; 3/4 c. cotija cheese or queso fresco, crumbled -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Esquites Corn Chowder

1. 4 oz. thick-cut bacon, cut into 1/2" pieces -

2. 4 ears of corn, kernels removed (about 3 1/2 c.), cobs reserved -

3. 1 tbsp. kosher salt, divided -

4. 1 tsp. ground epazote (optional) -

5. 1 medium onion, chopped -

6. 2 jalapeños, seeded and chopped, divided -

7. 2 cloves garlic, finely chopped, divided -

8. 1 large russet potato (about 13 oz.), peeled and chopped into 1/2" pieces -

9. 4 c. low-sodium vegetable broth -

10. 1 tsp. chili powder, plus more for serving -

11. 1/2 c. heavy cream -

12. 2 tbsp. chopped fresh cilantro -

13. 2 tbsp. fresh lime juice -

14. 2 tbsp. Mexican crema or sour cream -

15. 1 tbsp. mayonnaise -

16. 3/4 c. cotija cheese or queso fresco, crumbled -

How to cook deliciously - Esquites Corn Chowder

1. Stage

In a large Dutch oven or pot over medium heat, cook bacon, stirring, until crisp, 8 to 10 minutes. Drain and transfer to a plate; reserve bacon fat.

2. Stage

In same pot over medium-high heat, heat 2 tbsp. reserved fat. Cook corn kernels and 1/2 tsp. salt, stirring, until corn starts to caramelize, 6 to 7 minutes. Stir in epazote, if using. Transfer corn mixture to a medium bowl.

3. Stage

In same pot over medium-high heat, heat 1 tbsp. reserved fat. Cook onion and 1/2 tsp. salt, stirring, until softened, about 2 minutes. Add half of jalapeños and half of garlic and cook, stirring, until fragrant, about 1 minute more. Stir in potato, broth, chili powder, and 2 tsp. salt. Add corncobs to pot, cover, and cook over medium heat until potatoes are tender, about 15 minutes. Discard cobs. Blend soup with a blender, immersion blender, or food processor. Return soup to pot. Cook over low heat and stir in cream and 2 1/2 c. corn mixture.

4. Stage

In a small bowl, combine cilantro, lime juice, crema, mayonnaise, and remaining corn mixture, jalapeño, and garlic.

5. Stage

Divide soup among bowls. Top with bacon, cilantro mixture, cheese, and more chili powder.