Elote-Style Corn, Shrimp & Potato Chowder
with Cotija Cheese, Pepitas & Cilantro
- Milk
- Shellfish
- Wheat
Mexican street food inspired this creamy corn and potato chowder that's flavored with zingy garlic and smoky ancho chili powder, and topped with cotija cheese, cilantro, and pepitas. Best of all, these loaded bowls hit the table in a speedy 20 minutes for a warm and comforting main course that's perfect for any night of the week!
Ingredients
2 unit
Veggie Stock Concentrate
12 ounce
Potatoes
1 unit
Onion
½ cup
Cotija Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Ancho Chili Powder
1 unit
Lime
1 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
½ tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
½ ounce
Pepitas
1 unit
Corn
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
¼ tablespoon (tbsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Dice potatoes into ½-inch pieces. Drain corn and pat dry with paper towels. Dice onion into ½-inch pieces. Pick leaves from cilantro; mince stems. Quarter lime. Reserve ¼ tsp chili powder (½ tsp for 4 servings) in a small bowl (you'll use it in Step 4).
Place potatoes in a medium bowl with 1 TBSP water (2 TBSP for 4 servings). Cover tightly with plastic wrap and microwave until slightly tender, 5-7 minutes. (They'll finish cooking in the soup.)
Heat a drizzle of oil in a large pot over medium-high heat.
Add corn, onion, and cilantro stems. Cook, stirring occasionally, until onion is softened, 3-4 minutes.
Add garlic powder, remaining chili powder, flour, half the Southwest Spice Blend, and ¼ tsp sugar (all the Southwest Spice Blend and ½ tsp sugar for 4 servings). Cook, stirring, until fragrant, 1 minute.
Add potatoes (careful when uncovering the bowl—steam may release!), stock concentrates, 1½ cups water, and ½ tsp salt (3 cups water and 1 tsp salt for 4 servings) to pot.
Bring soup to a boil, then reduce heat to low and cover. Simmer until soup has thickened, 5-7 minutes.
Turn off heat; stir in cream sauce base, half the cotija, 1 TBSP butter (2 TBSP for 4), and a squeeze of lime juice.
Divide soup between bowls; top with reserved chili powder, remaining cotija, cilantro leaves, pepitas, and a squeeze of lime juice. Serve with remaining lime wedges on the side.
