Mayan Cheesy Corn Chowder
Delve into the creamy, savory goodness of this Mayan Cheesy Corn Chowder. Inspired by traditional flavors, this comforting soup combines the delightful sweetness of cream-style corn with the rich, melting textures of Velveeta and cream cheese. Finished with a pop of color and freshness from garnishes of red pepper and cilantro, this chowder promises to be a hit at any gathering. Perfect as a starter or a main dish, it's an easy recipe that anyone can prepare for family dinners or festive occasions. Ready in just a few simple steps, this chowder will warm your heart and satisfy your cravings.
6
Servings
N/A
Calories
7
Ingredients
Ingredients
green pepper
1/2 cup (chopped)
onion
1/4 cup (chopped)
margarine
2 tablespoons (melted)
cream cheese
8 ounces (cubed)
Velveeta Mexican cheese
1 lb (cubed)
cream-style corn
17 ounces (canned)
milk
1 1/2 cups (whole or any preferred milk)
Instructions
1
In a large saucepan over medium heat, melt margarine and sauté the chopped green peppers and onions until they are soft and fragrant, about 3-5 minutes.
2
Reduce heat to low, then add the cubed cream cheese to the pan. Stir continuously until the cream cheese is completely melted and combined with the vegetables.
3
Next, add the cubed Velveeta cheese, followed by the cream-style corn and milk to the mixture. Stir well to combine all the ingredients.
4
Increase the heat slightly to medium and continue to cook, stirring occasionally, until the Velveeta cheese melts completely and the chowder is heated through.
5
Serve hot, garnished with thin strips of red pepper and fresh cilantro to add a burst of flavor and color.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mayan Cheesy Corn Chowder?
Mayan Cheesy Corn Chowder is a creamy and savory soup that blends the sweetness of cream-style corn with the rich textures of Velveeta and cream cheese, inspired by traditional Mexican flavors.
How many people does this recipe serve?
This recipe yields approximately 6 servings.
What are the primary ingredients needed for this chowder?
The main ingredients include green pepper, onion, margarine, cream cheese, Velveeta Mexican cheese, cream-style corn, and milk.
Can I use butter instead of margarine?
Yes, you can substitute margarine with butter in equal amounts for a richer flavor.
What is the best way to prepare the vegetables?
The green peppers and onions should be finely chopped and then sautéed in melted margarine until they are soft and fragrant.
How long should I sauté the peppers and onions?
Sauté the vegetables over medium heat for about 3-5 minutes.
What kind of cheese is used in this recipe?
The recipe calls for 8 ounces of cubed cream cheese and 1 pound of cubed Velveeta Mexican cheese.
Can I use a different type of milk?
Yes, you can use whole milk or any preferred milk alternative, though the creaminess may vary.
How do I prevent the cheese from burning?
Reduce the heat to low when adding the cream cheese and stir continuously until it is completely melted.
What size can of cream-style corn is required?
The recipe requires a 17-ounce can of cream-style corn.
Is this recipe spicy?
The use of Velveeta Mexican cheese provides a mild kick, but you can adjust the spice level by adding more or less peppers.
What garnishes are recommended?
Garnish the chowder with thin strips of red pepper and fresh cilantro for added flavor and color.
Can I make this chowder ahead of time?
Yes, you can prepare it in advance and reheat it slowly on the stove, stirring often.
How do I store leftovers?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days.
Can this chowder be frozen?
Freezing is not recommended as dairy-based soups can separate and change texture once thawed.
Is this recipe suitable for vegetarians?
Yes, this is a vegetable-based soup that contains no meat products.
How can I make the chowder thicker?
If you prefer a thicker consistency, you can reduce the amount of milk or let it simmer longer over low heat.
Can I add meat to this recipe?
Yes, cooked chicken or crispy bacon bits make excellent additions to this corn chowder.
How do I ensure the cream cheese melts smoothly?
Cubing the cream cheese and ensuring it is at room temperature before adding it to the pan helps it melt more evenly.
What should I serve with Mayan Cheesy Corn Chowder?
This chowder pairs well with crusty bread, tortilla chips, or a light side salad.
Can I use fresh corn instead of canned?
While the recipe calls for cream-style corn for its specific texture, you can use fresh corn if you process it to a similar consistency.
Is this a good recipe for beginners?
Absolutely, it is categorized as an easy recipe with simple steps and minimal preparation.
What type of green pepper should I use?
Standard green bell peppers are ideal for their mild flavor and crunchy texture.
Does the recipe require any specific equipment?
You only need a large saucepan and a stirring spoon or whisk.
Can I use red onion instead of white?
Yes, red onion can be used, though it may provide a slightly sharper taste and different color to the base.
How do I reheat the chowder without it curdling?
Reheat the soup slowly over low to medium-low heat and avoid bringing it to a full boil.
Can I double the recipe?
Yes, the recipe can easily be doubled for larger gatherings; just ensure you use a large enough pot.
Is the Velveeta Mexican cheese necessary?
It provides the signature texture and 'Mexican flavor' profile, but regular Velveeta can be used if you add a dash of cumin or chili powder.
Can I add other vegetables?
Diced potatoes or carrots can be added, but they should be boiled or sautéed until soft before adding the dairy components.
Is this recipe kid-friendly?
Yes, the sweet corn and creamy cheese base generally appeal to children.