Corn chowder with chile, lime and cotija from Smitten Kitchen by Deb Perelman

  • chili powder
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  • corn on the cob
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  • EYB Comments

    Can substitute chicken stock for vegetable stock, canned black beans for canned red beans, Mexican crema for sour cream, and feta cheese or ricotta salata for cotija cheese.

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Notes about this recipe

  • Eat Your Books

    Can substitute chicken stock for vegetable stock, canned black beans for canned red beans, Mexican crema for sour cream, and feta cheese or ricotta salata for cotija cheese.

  • wkhull on January 09, 2023

    This was good subbing frozen corn (4x 10 oz bags). I did not like the mayo in the finished topping and would have preferred just creme fraiche with lime and cilantro. I could not skip the tortilla chips.

  • Rutabaga on September 30, 2019

    I made this again for a camping trip. It's a great meal for early fall cool weather camping!

  • Rutabaga on September 10, 2018

    With the exception of my seven-year-old (who still ate it despite his complaints), everyone enjoyed this soup and had fun customizing it with the different toppings. The mayo/sour cream/cheese/lime cream is very tasty and really gives it the flavor of Mexican street corn. While I didn't try this, I think roasting some of the ears of corn before adding them to the soup would be a really delicious variation. Pureeing some of the corn might also be nice to give the soup a thicker consistency. I used only a small serrano (without seeds) and smoked paprika in place of chile powder because I didn't want to make the soup too spicy. The adults added hot sauce to taste at the table. This can easily be made in advance.

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