Emerald Corn Chowder | Print |
(26 votes, average 3.65 out of 5)

The roasty flavors of this zesty classic soup from Central and Eastern Mexico are wonderfully enriched with the sweet corniness of masa, the dough that’s used for making corn tortillas. No masa harina? Thicken the soup with a little cornstarch.  Dress up your soup with grilled shrimp or scallops to start a very special meal.




Makes about 6 cups

  • 1 small white onion, chopped
  • 1 large fresh poblano chile, stemmed, seeded and roughly chopped
  • 1 tablespoon vegetable or olive oil
  • 1 bottle (16 ounces) Frontera Tomatillo Salsa
  • 2 cups corn kernels, preferably freshly cut off the cobs (you’ll need about 3 ears of corn)
  • 2 1/2 to 3 cups chicken or vegetable broth
  • 2 tablespoons masa harina (corn “flour”) OR 1 tablespoon cornstarch
  • Salt, about 1/2 teaspoon
  • 1/2 cup chopped fresh cilantro
  1. In a large saucepan or soup pot, cook the onion and poblano in the oil until tender, 5 or 6 minutes. Working in batches in a blender or food processor, puree the onion mixture, Frontera Salsa and halfof the corn to a smooth puree. Press through a medium mesh strainer back into the pan or pot. 
  2. Stir in the broth, partially cover and simmer over medium-low, stirring often, for 30 minutes.  In a small bowl, mix the masa harina(or cornstarch) with ¼ cup water, making sure there are no lumps.  Strain the mixture (you can use the same strainer) directly into the simmering pot, stirring all the while.  Continue to stir until the soup thickens, then taste and season with salt. Add the remaining corn kernels, let return to a simmer, then ladle into warm bowls and sprinkle with the chopped cilantro.