MEXICAN CREAMED CORN CREAM CHEESE RECIPES

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MEXICAN CHICKEN CORN CHOWDER RECIPE | ALLRECIPES



Mexican Chicken Corn Chowder Recipe | Allrecipes image

Chowder with pizzazz!

Provided by Jeanne Jones

Categories     Cream of Chicken Soup

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 14

1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
½ cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
¾ teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
¼ bunch fresh cilantro sprigs, for garnish

Steps:

  • In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
  • Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
  • Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Nutrition Facts : Calories 367.5 calories, CarbohydrateContent 15.1 g, CholesterolContent 108.5 mg, FatContent 21.3 g, FiberContent 1.3 g, ProteinContent 30 g, SaturatedFatContent 12.8 g, SodiumContent 868.3 mg, SugarContent 3.3 g

CHARRED CREAMED CORN RECIPE | MOLLY YEH | FOOD NETWORK



Charred Creamed Corn Recipe | Molly Yeh | Food Network image

Provided by Molly Yeh

Categories     side-dish

Total Time 40 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 10

24 ounces frozen corn
2 tablespoons unsalted butter 
1 shallot, finely diced 
2 teaspoons smoked paprika 
3 tablespoons all-purpose flour
1 1/2 cups whole milk 
4 ounces cream cheese 
2 tablespoons sugar 
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, optional 

Steps:

  • Preheat a cast-iron pan over medium-high heat. Add the corn and allow the corn to char, stirring just often enough so that the char marks are even and the bottom of the pan does not burn, until evenly charred all over, about 8 minutes. Remove from the heat and set aside.
  • Melt the butter in a medium skillet over medium heat. Add the shallot and saute until translucent, about 3 minutes. Add the smoked paprika and stir to combine. Add the flour and stir until combined evenly, then cook until the flour is cooked and the roux is blond, about 2 minutes. Add half the milk in a slow stream, whisking constantly, until combined. Then add the remaining milk in a slow stream and whisk constantly until smooth. Add the cream cheese and sugar and continue to whisk until smooth and thick, about 2 minutes. Add about 3/4 cup corn and smash into the cream mixture using a wooden spoon or spatula. Stir to combine, then fold in the remaining corn. Turn heat to low and allow to simmer gently until flavors are rich, about 10 minutes. Season with salt and pepper. Remove from the heat and garnish with parsley if desired.

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