Elote-Inspired Corn Chowder

1. 1

   Preheat a stovetop grill over high heat. Grill the corn for 15 minutes, turning every 5 minutes. Move the corn to a cutting board. Once cool enough to handle, slice the kernels from the cob.

2. 2

   Heat oil in a large soup pot over medium-high heat. Add onion and jalapeno, and cook for 4 minutes. Add garlic and cook for 1 minute more. Reduce the heat to medium.

3. 3

   Add broth, diced green chilies, chili powder, cumin, lime juice, and corn kernels. Cook until heated through, about 5 minutes.

4. 4

   Place sour cream in a large bowl. Ladle 1 scoop of soup broth over the sour cream. Whisk until combined. Repeat this step. This tempers the sour cream so it will not curdle once added to the soup.

5. 5

   Stir the tempered sour cream into the soup. Add pepper Jack cheese and chicken. Cook, stirring frequently, until the cheese is melted, about 10 minutes.

6. 6

   Ladle the soup into bowls and garnish with cilantro, cotija, and lime wedges.

• Calories 668.4 kcal High
• Protein 33.34 g Good Source
• Carbs 36.15 g Moderate
• Total Fat 41.05 g High
• Saturated Fat 20.16 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 164.16 mg High
• Sodium 1551.53 mg High
• Fiber 2.08 g Low Source
• Sugar 10.25 g High
• Added Sugar 0.06 g Low Source
• Calcium 517.59 mg Good Source
• Iron 1.86 mg Moderate
• Potassium 437.0 mg Low Source
• Vitamin A 299.48 mcg_rae Good Source
• Vitamin C 14.02 mg Moderate
• Vitamin D 0.34 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Corn 🌽
• Garlic 🧄
• Onions 🧅