Hello everyone! I’m Christie from A Lemon Squeezy Home, and I’m happy to be here sharing one of my favorite soup recipes (because I love Delia, and I love soup!).
Soup is one of the foods I look forward to most as it gets colder. Two of my three kids even enjoy this recipe…but the other child is definitely my picky eater so his vote doesn’t count as far as soup recipes go. My husband doesn’t even complain about this soup. He’s the type of guy who thinks soup is ONLY an appetizer. But if I serve a good bread or have enough mix-ins, he’s ok with soup for the most part.
This one is meatless, but the original recipe I adapted this from calls for chicken. And, I might add, the original recipe is really yummy (found HERE), but sometimes I don’t have time to fix the chicken or I forgot to take it out of the freezer, so this is a good alternative for us.
Mexican Corn Chowder:
Serves about 6
3 Tbsp. butter
1 medium onion
2 cloves garlic
3 Tbsp. flour
1 c. hot water
2 tsp. chicken bouillon granules
1 tsp. ground cumin
1/8 tsp. white pepper
1/2 tsp. salt
1 can diced green chilies
1 c. frozen white corn (yellow is fine)
1 can creamed corn
2 c. half and half
1 c. milk
2 c. Monterey jack/cheddar cheese, shredded (I use the kind that has the two cheeses already bagged together)
In a Dutch oven, brown the onion in melted butter until they are cooked through, about 10 minutes. Mince the garlic and add. Stir in the flour to make a roux, making sure the flour incorporates into the butter and turns a golden brown. Slowly whisk in the hot water, chicken bouillon granules, cumin, white pepper, and salt. Simmer about 5 minutes. Stir in the chilies, frozen corn, and the can of creamed corn. Add the half and half and the milk. Once warmed through and very hot (not boiling), remove from heat and add the cheese and stir until melted. Top with desired toppings and enjoy!
Thanks for having me today Delia!