Inspired by esquites, the iconic Mexican street corn salad, this creamy, flavorful chowder gets its subtle heat and smoky umami from a mix of Pace® Cilantro Jalapeno Lime Signature Sauce and Pace® Picante Sauce. Charred corn, crumbled cotija, crispy bacon, and vibrant cilantro add depth to a comforting dish you’ll want to make on repeat.
Step 1
Add bacon to a large, cold Dutch oven. Heat over medium and cook, stirring occasionally, until bacon pieces are crispy, about 10 minutes. Remove bacon with a slotted spoon, reserving drippings in Dutch oven, and place on a paper towel-lined plate. Set aside.
Step 2
Add onions and garlic to reserved drippings; cook over medium-low, stirring often, until slightly soft, about 5 minutes. Stir in flour and cook, stirring constantly, until slightly darkened in color, about 1 minute. Gradually stir in broth, cream-style corn, Pace® Medium Picante Sauce, and Pace® Cilantro Jalapeño Lime Signature Sauce; bring to a boil over medium-high. Stir in frozen corn, reduce heat to medium to maintain a simmer, and cook, stirring occasionally, until thickened and flavors meld, about 20 minutes.
Step 3
While chowder simmers, stir together reserved bacon pieces, cotija, and cilantro in a medium bowl. Set aside.
Step 4
Still over medium heat, whisk in cream cheese, stirring constantly until melted and smooth, about 5 minutes. Serve sprinkled with bacon mixture.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
