Elote-Style Corn Potato Chowder Recipe

About this recipe

Elote-Style Corn & Potato Chowder is a warm, hearty soup that brings the vibrant flavors of Mexican street corn to your table. Creamy potatoes, sweet corn, and smoky spices combine with fresh lime and a touch of cheese for an unforgettable dish perfect for family dinners.

Ingredients

• - Fresh Asian Coriander Bunch
• - Ktc Minced Garlic Paste
• - La Chinata Sweet Smoked Paprika
• 1 Kg Jersey Royal Potatoes
• 500G Goya White Hominy Corn, 500G
• - Kerrymaid UHT Whipping Cream
• 250 Ml PLJ Lemon Juice Original Sharp 500ml
• - Lurpak Unsalted Butter
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Trs Ground Cumin Jeera Powder
• - Jalpur Red Chilli Powder Fine
• - Potts Vegetable Stock Can
• - Tata Salt
• 50G Pepper Black Ground BWFO
• - Pataks Lime Pickle

Instructions

1. 1. Heat a large pot over medium heat and add the butter. Once melted, sauté the diced onion and garlic for 3-4 minutes until softened and fragrant.
2. 2. Stir in the ground cumin, smoked paprika, and chili powder, cooking for 1 minute to toast the spices.
3. 3. Add the diced potatoes, corn kernels, and vegetable stock to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the potatoes are fork-tender.
4. 4. Remove 1 cup of the soup and blend it until smooth using a blender or immersion blender. Return the blended portion to the pot to thicken the chowder.
5. 5. Stir in the double cream, lime juice, and half of the chopped coriander. Taste and adjust seasoning with salt and pepper.
6. 6. Ladle the chowder into bowls and garnish with crumbled queso fresco, additional coriander, a sprinkle of chili powder, and lime wedges on the side. Serve hot and enjoy!