Elote Creamed Corn Chowder 

Prep Time: 20 minutes
Cook Time: 40 minutes 

Yield: 6-8 servings

Ingredients 

8 medium corn ears, shucked 

4 Tablespoons (2 oz) Zeal Creamery Unsalted Butter 

1 medium white onion, diced 

1 medium poblano pepper, seeded, stemmed, & diced 

1 green bell pepper, seeded, stemmed, & diced 

One 4 oz can roasted hot diced green chiles 

4 garlic cloves, minced 

1 Tablespoon Ancho chile powder
1 ½ teaspoons kosher salt

1 teaspoon dried Mexican oregano 

¼ teaspoon ground black pepper 

¼ teaspoon ground cumin 

1 bay leaf 

6 cups Zeal Creamery Whole Milk 

3 medium yellow potatoes, peeled & diced 

For Finishing, Optional  

½ cup Mexican Crema 

½ Cotija cheese, crumbled 

½ cup cilantro leaves 

Lime wedges 


Directions

  1. Over a medium mixing bowl, use a knife to carefully slice the corn kernels off of each corn cob into the bowl. Place three of the bare corn cobs into the bowl and discard the rest. 

  2. In a dutch oven over medium-high heat, melt the butter. Add the onion, poblano pepper, bell pepper, and green chiles to the bowl. Cook, stirring occasionally until the veggies are soft and the onion is translucent, 7-8 minutes. 

  3. Add the garlic, chile powder, salt, oregano, black pepper, cumin, and bay leaf. Stir, and let cook 2 more minutes. 

  4. Add the corn kernels, cobs, milk, and potatoes to the pot. Stir to combine and bring to a boil. 

  5. Reduce to a simmer and let cook, stirring occasionally, until potatoes are tender, about 20 minutes. Discard the cobs and bay leaf.

  6. Remove 2 cups of the chowder and place in a blender, or use an immersion blender to puree until smooth. Pour pureed soup back into the pot and stir to combine. 

  7. Divide chowder between bowls and top with some crema, cotija, cilantro, and a lime wedge. Serve immediately. 

Notes

  • If you’re short on time, you can use 16 ounces of frozen corn that has been thawed, but fresh corn will yield the best flavor! 

Mickayla Wawrousek