Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

elote chicken chowder

SkittlesofDoom avatar
Recipe by
K J
@SkittlesofDoom
A place in, WA

A deliciously vibrant fusion of a summertime treat and a hearty winter comfort food, this chowder brings all of your favorite flavors together. Enjoy it with fresh baked (or store bought) sour dough bread for an extra indulgent experience.

read more
yield 4 serving(s)
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For elote chicken chowder

  • 2 Tbsp
    bacon grease or butter
  • 1 sm
    yellow onion, diced
  • 1 ½ Tbsp
    jalapeno, minced
  • 1 md
    red bell pepper, diced
  • 4 stalk
    celery, chopped
  • 1 lg
    tomato, diced
  • 16 oz
    frozen bi-colored sweet corn, thawed
  • 2 lg
    boneless, skinless chicken breasts, cut into ½" cubes
  • 3 Tbsp
    butter, softened
  • ½ c
    all purpose flour
  • 2 qt
    chicken broth or stock
  • 2 c
    heavy cream
  • ½ c
    mayonnaise
  • ½ c
    sour cream
  • 1 Tbsp
    lime juice
  • 1½ Tbsp
    fresh chopped cilantro, divided
  • 2 TBSP + 1 tsp
    https://www.justapinch.com/recipes/main-course/tacos-burritos-enchiladas/fiesta-spice-blend.html?r=1
  • ½ tsp
    ground cumin
  • ½ tsp
    dried mexican oregano
  • ¼ tsp
    celery salt
  • ¼ tsp
    ground nutmeg
  • ¼ tsp
    chili powder blend
  • ¼ tsp
    ground chipotle
  • salt and pepper to taste
  • crumbled cotija or queso fresca for garnish

How To Make elote chicken chowder

  • 1
    In a medium bowl, cut 3 TBSP butter into the flour and set aside. (small lumps are OK)
  • 2
    In a separate bowl, mix together the mayonnaise and sour cream, 1 TBSP Cilantro and lime juice, set aside.
  • 3
    In a 4½-quart stock pot or Dutch oven, heat 2 TBSP bacon grease or butter over medium heat, add the onion and jalapeno and cook until onion is just starting to soften (2-3 minutes).
  • 4
    Add celery, bell pepper and 1 TBSP fiesta spice blend and cook, stirring, until vegetables are softened (onions will start turning translucent). Remove vegetables to a bowl and return pot to stove.
  • 5
    In the same pot, add the chicken, 1 TBSP fiesta spice blend and salt and pepper to taste. Cook over medium heat until chicken is cooked thoroughly (5-7 minutes). Add chicken to the bowl of vegetables, try to keep some juice in the pot, and return pot to stove.
  • 6
    Turn the heat down to medium low and add the butter and flour mixture. Heat and stir to keep it from sticking, and drizzle in chicken stock about a half cup at a time, fully incorporating it each time before adding more. Turn heat back up once you've added about half the stock.
  • 7
    Once the stock is fully incorporated, add back the chicken and vegetables. Add the corn, 1 tsp fiesta spice blend, cumin, oregano, chili powder, chipotle and celery salt. Heat to a boil, then reduce heat and let simmer stirring constantly for about 5 minutes.
  • 8
    Slowly stir in the half and half and tomatoes and return to a boil. Simmer another 5 minutes.
  • 9
    Add the sour cream mixture and stir well to combine. Remove from the heat and let sit for 2 minutes.
  • 10
    Add remaining cilantro and salt and pepper to taste, stir again and serve hot with crumbled cheese.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Elote Chicken Chowder:

ADVERTISEMENT