This Mexican corn chowder recipe uses masa harina (corn flour) and queso fresco for a distinctly authentic flavor. It’s an exciting alternative to classic corn chowder that’s great for family dinner or for entertaining guests.
Ingredients:
-
6
slices
bacon, cut into 1/2 inch pieces
-
1
small
yellow onion, diced
- 1 (12-ounce) bag
-
salt and freshly ground pepper
-
3
tablespoons
masa harina
-
4
cups
low sodium chicken broth
-
1
cup
heavy whipping cream
-
1/2
cup
queso fresco cheese, crumbled
- 1 handful
-
3
tablespoons
freshly chopped cilantro
Serves 6
Directions:
-
Place large soup pot over medium heat and add bacon. Cook, stirring often, until bacon is golden. Remove bacon with slotted spoon and set aside. Add onions. Cook 5 minutes, stirring often. Add HERDEZ™ Sonora Blend Frozen Vegetables, salt and pepper. Cook 5 minutes, continuing to stir. Add masa harina and stir to combine.
-
Pour in chicken broth and cream. Bring to boil; reduce heat to simmer. Cover and cook 15 minutes over low heat.
-
To serve, garnished with crumbled cheese, crushed tortilla chips and chopped cilantro.
