Mexican Corn Chowder

Name: Mexican Corn Chowder
Ingredients: 1/3 cup Mazola Corn Oil; 2 cups diced onion; 1 tablespoon minced garlic; 2 serrano peppers seeded and minced, or to taste; 1/3 cup MaSeCa(R) Instant Corn Masa Flour; 2 tablespoons Mazola(R) Chicken Flavor Bouillon Powder; 2 teaspoons Spice Islands(R) Ground Cumin; 5 cups water; 8 cups frozen whole kernel corn thawed; 1 cup half and half; 1/4 cup fresh cilantro minced; salt

12 ingredients

4 steps

Ingredients

1/3 cup Mazola Corn Oil
2 cups diced onion
1 tablespoon minced garlic
2 serrano peppers seeded and minced, or to taste
1/3 cup MaSeCa(R) Instant Corn Masa Flour
2 tablespoons Mazola(R) Chicken Flavor Bouillon Powder
2 teaspoons Spice Islands(R) Ground Cumin
5 cups water
8 cups frozen whole kernel corn thawed
1 cup half and half
1/4 cup fresh cilantro minced
salt

Directions

1

Heat oil in a large Dutch oven or soup pot over medium heat. Add onions and cook until softened, about 2 to 3 minutes. Stir in garlic and chile peppers and continue cooking for 1 minute. Combine corn masa flour, bouillon powder and cumin in a small bowl. Stir to blend; add to pot with onions and mix well.
2

Gradually add water and mix well using a whisk. Add corn and bring to a boil. Reduce heat to low.
3

Ladle about 1/3 of the corn mixture into a blender or food processor. Add the half and half and puree for 30 seconds or until smooth. Pour pureed mixture back into the soup, stirring to combine.
4

Bring soup to a low boil; reduce heat and simmer for 10 minutes. Remove from heat and stir in cilantro. To serve, ladle into bowls and sprinkle with additional fresh cilantro and hot sauce, if desired.