Mexican Street Corn Chowder
Mexican Street Corn like you have never seen it before in the form of this veggie-filled chowder loaded with an abundance of flavor from a rich blend of chile powder, jalapenos, and cheese.
Ingredients
Add to Freezer Bag:
- 1 lb Chicken Breasts
- 20 oz Super Sweet Frozen Corn
- 3 medium Yukon Gold Potatoes Peeled and diced
- 1 Celery Stalk diced
- 1 Jalapeno seeded and diced OR thrown in whole with ½ inch slit
- 1/2 Lime juiced
- 1/4 cup Diced Onion
- 4 tsp Chicken Bouillon Base *recommend Better Than Bouillon brand
- 2 tsp Garlic minced
- 1-3 tsp Chili Powder depending on heat preference
- 1/2 tsp Oregano
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Add to Pot Before Cooking:
- 4 cups Water
Add to Pot 30 Minutes Before Serving:
- 1 cup Plain Non-Fat Greek Yogurt
- 1/2 cup Colby Jack Cheese or Mexican Cheese Blend
- 3 tbsp Corn Starch mixed with 3 tbsp water
Instructions
To Freeze and Cook Later:
- Label your freezer bag with the recipe's name, cooking instructions, and date.
- Add all ingredients to the freezer bag EXCEPT Plain Non-Fat Greek Yogurt, Mexican Cheese Blend, Corn Starch, and Water.
- Carefully remove as much air as possible, seal, and freeze for up to three months.
Slow Cooker:
- Empty the frozen contents of the bag into a slow cooker. Add 4 cups Water and cook on low for 3-4 hours.
- Shred chicken and return to pot. If Jalapeño was thrown in whole, pull out and discard. Add 1 cup Plain Non-Fat Greek Yogurt, 1/2 cup Colby Jack Cheese or Mexican Cheese Blend, and 3 tbsp Corn Starch mixed with 3 tbsp water.
- Replace the lid and cook for an additional 30 minutes.
Pressure Cooker:
- Empty the frozen contents of the bag into a pressure cooker and add 4 cups Water. Turn the pressure to high and cook for 20 minutes, with quick pressure release.
- Shred chicken and return to pot. If Jalapeño was thrown in whole, pull out and discard. Add 1 cup Plain Non-Fat Greek Yogurt, 1/2 cup Colby Jack Cheese or Mexican Cheese Blend, and 3 tbsp Corn Starch mixed with 3 tbsp water.
- Switch to saute setting and stir until heated, and the cheese is melted, about 3-5 minutes.
Serving Suggestions:
- Top with cotija cheese, cilantro, chili powder, fresh lime or Mexican crema.
Nutrition
Calories: 400kcalCarbohydrates: 54gProtein: 33gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 73mgSodium: 367mgPotassium: 1238mgFiber: 6gSugar: 3gVitamin A: 359IUVitamin C: 36mgCalcium: 178mgIron: 2mg
Notes
Printable Bag Label Instructions: Click the link below to download the recipe label. Afterward, print it out and tape it to the freezer bag with clear shipping tape for convenient labeling.
Mexican Street Corn Chowder